Just because it’s bikini season, doesn’t mean its time to skip the most important meal of the day! I LOOVE breakfast, especially on the weekends, but I don't like it to weigh me down all day! These are a few that may SOUND too healthy, but I PROMISE, they're DELICIOUS!
2 cups orange and/or white sweet potatoes, peeled and diced
2 large eggs
1/2 cup chopped broccoli
1/4 cup chopped red bell pepper
3 scallions, chopped
1 large garlic clove, minced or pressed
1 tsp. fresh rosemary, chopped
salt and pepper to taste
Bring a large pot of water to a boil. Add the sweet potatoes, boil for 5 minutes, drain, and transfer to a large mixing bowl.
Add the broccoli, red bell pepper, scallions, garlic and rosemary to the mixing bowl. Season with salt and pepper to taste, stir until combined and transfer to a medium cast iron skillet (make sure there are no plastic handles on your pan!) or glass baking dish.
Crack the two eggs on top and place the skillet or dish in the oven. Bake at 375 degrees for about 10 minutes, or until the eggs are cooked to your liking. Allow to cool for about 5 minutes before serving.
Spray a large skillet with non-stick cooking spray. Heat on medium heat and add the egg whites and black beans. Season with salt and pepper. Stir until the egg whites are almost fully cooked and stir in the chorizo. Continue to mix until combined and heated through.
Heat a separate skillet on medium heat. Add the tortillas, one at a time and cook for about 30 seconds on each side, until cooked through.
Place about 1/2 cup of the egg mixture into the center of each of the tortillas. Add about 2 tbsp. of the salsa and 2-3 of the avocado slices. Roll the tortilla up, burrito style and serve immediately.