Crispy Sweet Potato Breakfast Scramble (One Skillet)

aka The Golden Morning Glory

Saturday mornings in my kitchen always start with whatever vegetables are hanging around in the fridge, and this sweet potato scramble has become my go-to cleanup meal. I love how the sweet potatoes get those crispy edges when you let them sit in the skillet undisturbed, and when you mix in fluffy eggs and whatever colorful veggies are on hand, you end up with this gorgeous, satisfying breakfast that feels like a warm hug on a plate.

Ingredients

• 1 large sweet potato (about 1 lb), diced into ½-inch cubes
• 2 tablespoons avocado oil, divided
• 6 large eggs, whisked
• 1 red bell pepper, diced
• ½ yellow onion, diced
• 2 cloves garlic, minced
• ¼ cup fresh chives, chopped
• 1 teaspoon smoked paprika
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• 1 tablespoon everything bagel seasoning (optional)

Instructions

1. Prep the sweet potatoes: Heat 1 tablespoon avocado oil in a large cast iron or nonstick skillet over medium-high heat. Add diced sweet potatoes in a single layer and let cook undisturbed for 4-5 minutes until golden on one side.
2. Crisp and season: Stir and continue cooking for 6-8 more minutes, stirring occasionally, until sweet potatoes are tender with crispy edges. Season with half the salt and paprika.
3. Add the veggies: Push sweet potatoes to one side of the skillet. Add remaining oil to the empty side, then add onion and bell pepper. Cook for 3-4 minutes until onions are translucent.
4. Scramble time: Add minced garlic and cook 30 seconds until fragrant. Pour whisked eggs over the entire skillet and let sit for 30 seconds, then gently scramble everything together with a spatula.
5. Finish and serve: Continue scrambling for 2-3 minutes until eggs are just set but still creamy. Remove from heat, season with remaining salt and pepper, and garnish with fresh chives and everything bagel seasoning.

Tips

• Cut sweet potatoes the night before and store in water to save morning prep time
• Don’t move the sweet potatoes too often — letting them sit undisturbed creates those golden crispy edges
• Add a splash of coconut aminos at the end for extra umami flavor
• Leftovers reheat beautifully in the microwave for quick weekday breakfasts