Baked Sweet Potato Wraps with Egg and Avocado

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. Add your favourite toppings too…

METHOD

  1. Preheat oven to 120 degrees Celcius.
  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. 
  5. Serve warm.