Ingredients
-
Gluten Free
- 2 BFree Sweet Potato Wraps
- 2 eggs
- 1 avocado
- Handful of basil leaves
- 1/2 tsp of chilli flakes
- Capsicum
Super healthy and quick to make, these breakfast pots are gluten free and can be made in advance.
Method
1
Preheat oven to 350 degrees F
2
Place the BFree Sweet Potato Wraps in a deep muffin tin and cut off excess
3
Crack an egg in to BFree wrap within the muffin tin and place in oven for 10 minutes. After 10 minutes, turn off oven and leave in the oven for a further 5 minutes with the door closed until eggs are set.
4
Top with chopped up avocado, basil leaves, a sprinkle of chilli flakes and pepper and serve warm.
