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<600 calories/serving

Sweet Potato Egg Bites with Tomatillo Salsa

Our sweet potato egg bites offer a fun way to incorporate more veggies into your meal. In this recipe, we guide you through making our breakfast in a jar using the sous vide method of cooking. Sous vide, which means “under vacuum” in French, refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath.  We use jars rather than bags as you can see in the steps below.

Check out the other Veg Rev recipes here.

Breakfast in a Jar
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Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Course: Breakfast
Servings: 12 (click to scale)

Ingredients

  • 2 cloves fresh garlic peeled and chopped
  • 1-1/4 tsp kosher salt
  • 1 tsp olive oil
  • 4 each avocados
  • 2/3 cup sweet potato peeled and diced
  • 1/2 tsp ground black pepper
  • 8 oz tomatillo
  • 2 each serrano chili peppers
  • 4 Tbsp fresh cilantro chopped
  • 2 tsp apple cider vinegar
  • 6 each egg
  • 1/2 cup cream cheese
  • 1/4 cup fresh basil chopped
  • 1/2 cup shredded cheddar cheese
  • 2 Tbsp extra-virgin olive oil
  • 6 slices seedless baguette bread
  • 3 cups baby arugula
  • 18 each cherry tomatoes quartered
  • 2 tsp fresh lemon juice

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Instructions

  • Separate garlic cloves and 1/2 cup water, kosher salt, black pepper, extra virgin olive oil, and avocado.
  • Toss diced sweet potato in 1 tsp olive oil and 1/4 tsp salt & 1/4 tsp pepper. Lay out baking tray and roast in oven at 400°F until caramelized and tender (about 12 minutes).
  • While the sweet potato is roasting, prepare avocado tomatillo salsa. Peel and pit 1 avocado. In a blender or food processor, combine the tomatillos, 2 garlic cloves, serrano peppers, cilantro, avocado, 2 tsp vinegar, 1/2 tsp salt, and 1/2 cup water. Process until smooth. Can add more water if needed. Set aside. Yield: 24 Tbsp (serving size: 2 Tbsp)
  • Combine eggs, 1/4 tsp salt, cheddar cheese and cream cheese in a blender; mix until smooth. Distribute sweet potato and basil evenly between the 4oz mason jars, add egg mixture to 4oz line. Repeat for all jars. Place 2 part lid on jars and finger tighten only. If you overtighten the gas won't release and the jars could break while cooking.
  • Submerge jars on the stove in 172°F water and cook for 1 hour until internal temp reaches 165°F. Remove from water bath and let stand 5 minutes. Brush baguette slices with 1 Tbsp extra-virgin olive and toast on a hot griddle or flattop until golden brown. Cut in half on a bias (45 degree angle).
  • Mix 1 Tbsp extra-virgin olive oil, 2 tsp lemon juice, arugula, cherry tomatoes, 1/4 tsp salt and 1/4 tsp black pepper.
    Smear 2 Tbsp. salsa on a plate. With the back edge of a butter knife, carefully run the blade around the inside of the jar to loosen the egg. Remove and plate. Add a fresh tossed salad, crostini and sliced avocado.

Video

Nutrition

Calories: 410kcal | Carbohydrates: 46g | Protein: 14g | Fat: 20g | Saturated Fat: 6g | Sodium: 720mg | Fiber: 6g | Sugar: 6g
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