Josh’s Sweet Potato & Egg Breakfast

• 份量: 5 servings
• 總時間: 1 hour

食材

5 lb bag of sweet potatoes

4 tbsp Cinnamon

1816 g (x4 16 oz cartons) egg whites

5 eggs

Fresh chives

Garlic powder

Salt and pepper to taste

步驟

COOK THE POTATOS

Line two baking sheets with parchment paper. Get out a gallon ziplock bag and large cutting board.

Preheat the oven to 400°F

Cut the sweet potatoes into 1 inch pieces and place them in the ziplock.

Once the ziplock is full, add 2 tbsp cinnamon and shake the bag until all potatoes are coated. Pour them onto the prepared baking sheet. Repeat until all potatoes are prepped

Place the pans on the middle and upper racks of your oven and bake for 40-60 min. (It’s important to check these once 40 minutes happen, as the bottoms might burn. If the bottoms are burning take them out.) what you’re looking for is a decent squish under your finger when you push down on them slightly, while not being burned on the bottoms

COOK THE EGGS

While the potatos are cooking you can make the eggs. In a large skillet (or maybe even a pot) crack in the 5 eggs and whisk until combined

Then add in the egg whites. Whisk to combine.

Place a lid on the skillet/pot and cook on medium heat for about 15 min. Then continually check for doneness every few minutes, mixing with your spatula to ensure no burned eggs on the bottom.

Once cooked add the cut chives and salt and pepper to taste, along with any other seasonings

Distribute the eggs and sweet potato’s evenly among 5 containers and store in the fridge. Best served cold or reheated about 1.5 min.

筆記

From: Josh Blair

PITA: 2/5

Overall: 3.5/5. Would (and have) eaten ever day for 6 months straight

營養

• 每份大小: 1 container
• 卡路里: 531
• 總脂肪: 8 g
• 總碳水化合物: 64 g
• 蛋白質: 50 g