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This Sweet Potato Scramble with eggs, beets and quinoa is a perfect quick and savory breakfast option. It’s ready in 20 minutes, can be made in bulk, and is great for those busy mornings!

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If you struggle with getting beets for breakfast, this sweet potato breakfast scramble is the way to do it!

Scrambled eggs with sweet potatoes is delicious! Then again, sweet potatoes pair well with nearly everything, as evidenced in this post on what to eat with sweet potatoes.

This tasty breakfast recipe features beets, quinoa, sweet potatoes and scrambled eggs for a definite winner.

Why We Love This Sweet Potato Scramble

• Increase your veggie intake – Put simply, this quinoa scrambled egg mixture helps us get more veggies into our diets. Use any combination you have or like! How else would you get beets at breakfast?!
• Easy to Make Ahead– This scramble is easy to make in bulk and easy to make ahead. You can even pre-chop your veggies the night before!
• Great way to use leftover quinoa – We always make too much quinoa and don’t want to re-serve it as leftovers again. This way is a way to add a new flare to your pre-cooked quinoa by serving it in a completely different way!
• Less mess – Since we’re using canned beets, there’s less mess or worry about staining that comes with peeling and baking beets.
• One bowl– Don’t we all love less mess and clean up? One bowl for mixing and then one pan for cooking!

You can even serve this as a quinoa recipe for kids, alongside some fruit.

Ingredients for Sweet Potato Breakfast Scramble

Not only is this recipe a great way to have beets for breakfast, but it’s great for increasing any veggie intake at breakfast.

This breakfast scramble features:

• sweet potatoes
• quinoa
• beets
• zucchini
• eggs
• breadcrumbs
• cheese
• kale

This rockstar list of ingredients is high in fiber, vegetarian plant-based protein and tons of micronutrients.

I like to add some spices, like garlic powder and paprika too. Flavor how your heart desires!

How to Make Quinoa Breakfast Scramble

First, you’ll dice and chop all of your ingredients (veggies). Place them in a bowl with the eggs, breadcrumbs and cheese.

Then, you’ll sautee them all together, flavoring as you go. I like to use a nice cast iron pan.

Lastly, add your cooked quinoa in and enjoy!

In all honesty, I imagined these as little quinoa patties initially.

But they didn’t hold how I wanted them too, so a one-pan scramble seemed like the next best option.

And there really are an abundance of options for quinoa scrambled eggs, and adding in any veggies of your choosing.

Tips and Tricks

This savory quinoa breakfast bowl is actually a balance of sweet and savory, which helps with feeling satisfied after eating.

The bread crumbs offer a little salty, savory aspect, while the beets and sweet potatoes impart a little bit of sweetness.

I’m just going to go ahead and tell you that the secret ingredient of this scramble is the bread crumbs.

They just add a new flavor that pulls everything together. 

A high protein quinoa breakfast can really be perfect for any meal of the day – it’s full of complex carbohydrates, veggies, and fiber, so great for dinner the night before a long run too, just like this

What to Serve with Sweet Potato Egg Scramble

I like to serve this sweet potato egg scramble alongside some avocado toast or even as a toast topping well as with some fruit.

It also pairs well with several other breakfast recipes, especially if you’re serving a crowd.

• Mexican Chorizo Breakfast Casserole
• Skillet Breakfast Scramble
• Turkey Sausage Breakfast Casserole
• Peach Baked Oatmeal
• Sweet potato kale hash

And some of our favorite quinoa recipes that work great for meal prep:

• Mango Lime Quinoa Salad
• Lemon Herb Quinoa
• Easy pizza quinoa bites
• Almond Flour Apple Crumble 

Continue to Content

Yield: 3

Sweet Potato Breakfast Scramble

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

This savory Sweet Potato Breakfast Scramble is a perfect quick and savory breakfast option. It's ready in 20 minutes, full of nourishing veggies, can be made in bulk, and is great for those busy mornings!

Print

Ingredients

• 1 cup cooked quinoa
• 2 eggs
• 3/4 cup bread crumbs
• 1/2 cup zucchini, diced
• 1/2 cup beets, diced
• 1/4 cup cheese, shredded (I used mozzarella)
• 1/2 cup kale, shredded
• 1/2 sweet potato, diced
• 1 tsp garlic powder
• 1/2 tsp paprika
• salt and pepper, to taste

Instructions

1. Mix all ingredients in a bowl and stir well
2. Pour onto skillet over medium high heat and cook for 5-10 minutes, or until done.
3. Top with more cheese and enjoy!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  BetterBody Foods Organic Quinoa, Vegan, Complete plant protein, gluten free low, glycemic rice replacement, 24 ounce
• 
  Lodge L8SK3 10-1/4-Inch Pre-Seasoned Skillet

Nutrition Information:

Yield:

3

Serving Size:

1
Amount Per Serving: Calories: 312Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 133mgSodium: 445mgCarbohydrates: 43gFiber: 5gSugar: 7gProtein: 15g

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