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Scrambled Eggs with Ham & Peppers
with roasted sweet potatoes

Active: 30 min Total: 35 min
We all love breakfast for dinner, and this scramble can be easily whipped up any night for a simple, filling dinner. Served up with roasted sweet potatoes, and you've got a healthy, winning combo.
Smarts: We roasted up 2x the amount of sweet potatoes to reuse in a kale salad tomorrow night.


Scrambled Eggs with Ham & Peppers:
  • Green onions - 2 stalks , sliced
  • Bell peppers, green - 1 , diced
  • Bell peppers, red - 1 , diced
  • Jalapenos - 1 , diced (remove seeds for less heat)
  • Ham - 10 oz , chopped
  • Eggs, large - 8
  • Grassfed butter - 1 1/2 Tbsp
  • Cumin - 1 tsp
  • Paprika - 1/2 tsp
  • Avocado, large - 1 , cubed
Roasted Sweet Potatoes:
  • Sweet potatoes - 3 lbs
  • Oil, coconut - 2 Tbsp
  • Paprika - 2 tsp
  • Salt - 1/2 tsp


  1. Sweet potatoes - If prepping day of, preheat oven in make step #1 before returning to prep. Peel and cube (this makes enough for two nights of dinners). (Can be done up to 5 days ahead)
  2. Green onions / Bell peppers / Jalapenos / Ham - Prep as directed. (Can be done up to 4 days ahead)
  3. Eggs - Whisk with some salt and pepper.

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  1. Preheat oven to 400F / 204C.
  2. Melt coconut oil in microwave (20 to 30 seconds will do). Toss sweet potatoes with coconut oil, paprika, and salt. Spread out onto your darkest sheet pan (for best browning or line a lighter sheet pan with parchment paper) and arrange into one even layer. Avoid overcrowding for crispiest results - you might want to spread out across two sheet pans. Roast for 15 minutes and then bump temperature up to 475F / 246C. Shake and rotate pans and roast for another 10 to 12 minutes at higher temperature, until golden and crispy.
  3. Heat a nonstick pan over medium heat. Add butter and then green onions, peppers, and jalapenos to melted butter with cumin, paprika, and a sprinkle of salt. Saute until softened, 6 to 8 minutes.
  4. Pour in whisked eggs and lightly scramble until you get the consistency you like.
  5. Fold in ham and toss until warmed through.
  6. Cube avocado and serve scramble with avocado and half the sweet potatoes (reserve other half for tomorrow night’s dinner).



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