Breakfast
Roasted Sweet Potato Breakfast Sandwich
Roasted sweet potato rounds deliver earthy sweetness and gentle spice, layered with creamy avocado salsa, crisp spinach, and a rich fried egg on a toasted whole-grain muffin for a hearty, satisfying bite.
- Total
- 40 min
- Prep
- 10 min
- Cook
- 30 min
- Serves
- 2
Nutrition per Serving
- Calories
- 389
- Protein
- 14g
- Carbs
- 45g
- Fat
- 18g
- Fiber
- 9g
- Sugar
- 5g
- Sodium
- 674mg
Ingredients
- 1 medium sweet potato, scrubbed and sliced into 1/2-inch rounds
- 2 tsp extra-virgin olive oil
- 1/2 tsp ground cumin
- 1/4 tsp salt, divided
- 1/2 avocado
- 1 tbsp salsa
- 1 tbsp finely chopped red onion
- 2 whole-grain English muffins, toasted
- 2 large eggs, fried
- 1/2 cup baby spinach leaves
Instructions
- Preheat oven to 400°F.
- Toss sweet potato slices with oil, cumin and 1/8 teaspoon salt. Arrange in a single layer on a large rimmed baking sheet. Roast, turning once, until tender, 25 to 30 minutes. Reserve 2 slices about the size of the English muffins. Save the other slices for another use.
- Meanwhile, mash avocado, salsa, red onion and remaining 1/8 teaspoon salt together on a small plate.
- Spread half of the avocado mixture on 1 English muffin half. Top with a sweet potato round, an egg and 1/4 cup spinach. Place the remaining muffin half on top. Repeat with the remaining ingredients.