Baked Sweet Potato Wraps with Egg and Avocado

Super healthy and quick to make, these breakfast pots are gluten free and can be made in advance.

  • Prep Time5 min
  • Cook Time10 min
  • Total Time15 min


  • 2 BFree Sweet Potato Wraps
  • 2 Eggs
  • 1 Avocado
  • Handful of basil leaves
  • 1/2 tsp of chilli flakes
  • Pepper



Preheat oven to 350 degrees F


Place the BFree Sweet Potato Wraps in a deep muffin tin and cut off excess.


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.


Top with chopped up avocado, basil leaves, a sprinkle of chilli flakes and pepper and serve warm.

  • Nutrition Facts

  • Amount per serving
  • Calories0
  • % Daily Value*
  • Cuisine
    • Chinese
    • Italian
    • Japanese
    • Mexican

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