I have finally gotten the hang of this Whole30-prep-ahead-of-time thing! Even though I still spend too much time in the kitchen on some nights, the rewards are paying off in the morning when I’m running late!
This concoction below has become my favorite alternative to a traditional egg breakfast. And I’m going to share with you how I’ve simplified this recipe to make mornings even easier!
Previously, I posted how I got tired of scrambled eggs and egg bakes very quickly the last time I attempted the Whole30. It’s important to arm yourself with options because mornings are already tough enough and when you can’t just grab a bowl of cereal or heat up some oatmeal, you can easily find yourself in a bind! I learned about the sweet potato bowl option from a few blogs on the web and after attempting it a number of times, I have simplified it to fit my needs: quick, tasty and nutritious.
One key ingredient for speed is having a carton of egg whites on hand!
Sweet Potato Banana Egg White Bowl
- 1 sweet potato
- 1/2 a banana *slice before you put the eggs in
- 3 tbsp liquid egg whites (roughly 1 egg)
- 1-2 spoonfuls of no-grain granola (recipe by paleoglutenfree.com)
- In a medium-sized pot, mash the cooked and peeled sweet potato while warming on medium heat.
- Add the egg whites once the potatoes are warmed and mix well. Note: I don’t have time to measure, I just pour in roughly one egg’s worth of liquid. Feel free to add more though! Let them cook for 2-3 minutes while mixing often. I like to spread the potato mixture evenly on the bottom of the pot making sure that it cooks evenly.
- When satisfied that the eggs are well cooked with the sweet potato, add in the banana slices. Mix in well and mash together with spatula or fork.
- Pull from heat, scoop into a bowl and sprinkle on your desired amount of no-grain granola.
This meal contains roughly 10 grams of protein based on my rough calculations. You can easily add more protein by adding more egg whites!