Sometimes the best recipes come from simply experimenting in the kitchen, and that’s exactly how this Sweet & Spicy Southwest Breakfast Stack came to life.
I wanted a breakfast that was hearty, full of flavor, and high in protein. After looking through what I had on hand, I decided to combine seasoned roasted sweet potatoes with a savory mixture of chorizo, ground beef, and onions, and then top it all with scrambled eggs and melted cheddar cheese.
The sweet potatoes are seasoned with chili powder, cumin, oregano, garlic powder, paprika, and just a touch of brown sugar substitute. This gives them a slightly sweet flavor with a warm, southwest-style spice.
Layered together, the combination of sweet potatoes, spicy chorizo, savory beef, fluffy eggs, and melted cheese creates the perfect balance of flavors.
This dish is filling, satisfying, and perfect for anyone looking for a high-protein breakfast while living the bariatric lifestyle.
2 cups sweet potatoes, diced
Chili powder
Cumin
Oregano
Garlic powder
Paprika
Brown sugar substitute
Salt
½ lb chorizo
½ lb ground beef
½ onion, diced
3–4 eggs
½ cup shredded cheddar cheese
Instructions
Preheat oven to 400°F.
Season diced sweet potatoes with chili powder, cumin, oregano, garlic powder, paprika, brown sugar substitute, and salt. Spread them on a baking sheet and roast until tender.
While the sweet potatoes are baking, cook the chorizo, ground beef, and diced onion in a skillet over medium heat until fully cooked. Drain excess grease.
Scramble the eggs in a separate pan. Once cooked, sprinkle shredded cheddar cheese on top and allow it to melt.
To assemble the stack, start with a layer of roasted sweet potatoes, then add the chorizo and beef mixture, and finish with the scrambled eggs and melted cheese.
Serve warm and enjoy!
Bariatric Living 