Super healthy and quick to make, these breakfast pots are gluten free and can be made in advance.
- Preheat oven to 350°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 capsicum and serve warm.
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