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 colorful as it is delicious.
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 colorful 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
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.
