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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

Ingredients

  • 2 BFree Sweet Potato Wraps
  • 2 eggs
  • 1 avocado
  • Handful of basil leaves
  • 1/2 tsp of chilli flakes
  • Capsicum

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.

  • Nutrition Facts

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

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