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Chorizo and Spinach Egg Scramble
with oven-roasted oregano sweet potatoes

Active: 35 min Total: 35 min
We love breakfast for dinner. Tonight's scramble uses chorizo, which adds great flavor to fluffy eggs. Paired with crispy roasted sweet potatoes, you have a paleo meal for champions!
Smarts: We fold in spinach for some extra veggies, but feel free to use something else like bell peppers or mushrooms!


Chorizo and Spinach Egg Scramble:
  • Eggs - 8
  • Cooking oil - 2 Tbsp
  • Chorizo (sub Italian sausage) - 6 oz
  • Baby spinach - 3 oz
  • Green chiles - 2 oz
  • Avocados - 1 , sliced or cubed
Roasted Oregano Sweet Potatoes (enough for 2 nights):
  • Sweet potatoes - 2 1/2 lbs , chopped into 1/2" / 1.25 cm pieces
  • Cooking oil - 5 tsp
  • Oregano, dried - 1 tsp


  1. Sweet potatoes - If prepping right before cooking, get oven preheated (step #1) before returning to prep. This makes enough for tomorrow night - chop sweet potatoes into 1/2” (1.25 cm) and spread out onto a sheet pan and cover tightly with some foil.
  2. Eggs - Whisk with some salt and pepper.

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  1. Preheat oven to 500F (260C).
  2. Cook potatoes for 10 minutes; then remove foil and toss with cooking oil, oregano, and some salt and pepper. Roast for another 10 to 12 minutes until golden and crispy.
  3. While potatoes roast, heat a non-stick frying pan over medium heat. Add cooking oil and then remove chorizo from casing and add to heated oil. Saute for 4 to 5 minutes.
  4. Add eggs to chorizo and lightly scramble for 1 to 2 minutes.
  5. Fold in spinach and chiles and cook until spinach is wilted. Remove from heat and season to taste with salt and pepper.
  6. Chop avocados. Top chorizo scramble with avocados and your favorite hot sauce! Enjoy with sweet potatoes on the side (remember to save half the potatoes for tomorrow night though!).



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