Roasted Sweet Potato Breakfast Sandwich
This hearty breakfast sandwich will keep you energized and satisfied until lunch, no problem.
The roasted sweet potatoes become creamy on the inside, while the whole-grain English muffins are a great crisp contrast. Plus, there’s protein from fried eggs, making this sandwich as colourful as it is delicious.
Ingredients
- 1 medium sweet potato, scrubbed and sliced into 1/2-inch rounds
- 2 teaspoons extra-virgin olive oil
- ½ teaspoon ground cumin
- ¼ teaspoon salt, divided
- ½ avocado
- 1 tablespoon salsa
- 1 tablespoon finely chopped red onion
- 2 whole-grain English muffins, toasted
- 2 large eggs, fried
- ½ cup baby spinach leaves
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Directions
Step 1
Preheat oven to 400°F.
Step 2
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.
Step 3
Meanwhile, mash avocado, salsa, red onion and the remaining 1/8 teaspoon salt together on a small plate.
Step 4
Spread half of the avocado mixture on 1 English muffin half. Top with a sweet potato round, an egg and 1/4 cup of spinach.
Place the remaining muffin half on top. Repeat with the remaining ingredients.
Nutrition Facts
Serving Size: 1 sandwich
Per Serving: 389 calories; protein 14g; carbohydrates 45g; dietary fibre 9g; sugars 5g; fat 18g; saturated fat 4g; mono fat 11g; poly fat 3g; cholesterol 186mg; vitamin an iu 10520IU; vitamin b3 niacin 3mg; vitamin b12 1mcg; vitamin c 11mg; vitamin d iu 41IU; vitamin e iu 4IU; folate 120mg; vitamin k 81mg; sodium 674mg; calcium 177mg; iron 4mg; magnesium 70mg; phosphorus 222mg; potassium 669mg; zinc 2mg; omega 6 fatty acids 3g; niacin equivalents 5mg; selenium 33mcg.