A tasty breakfast alternative using sweet potato 'toasts' instead of bread, topped with soft scrambled eggs, black beans, and a blend of flavorful spreads.
1: Preheat oven to 400°F.
2: Cut sweet potatoes into slices to create ‘toasts’.
3: Rub sweet potato slices with ghee and sprinkle with sea salt.
4: Place sweet potato slices on a parchment paper-lined baking tray and bake for about 20 minutes, flipping halfway.
5: In a pan, cook black beans with lime juice, garlic powder, and sea salt until heated through.
6: Scramble the eggs in a skillet until soft and fluffy.
7: Spread jalapeño garlic dip and cream cheese on top of the scrambled eggs.
8: Assemble the toasts by layering baked sweet potato, black beans, scrambled eggs, and top with fresh cilantro and pico de gallo.
