25+ Easy & Tasty Sunday Diabetic Egg Recipes to Start Your Day

Eggs are an incredibly versatile, affordable, and nutritious option for breakfast, especially for those with diabetes.

Packed with high-quality protein, healthy fats, and essential vitamins, eggs make a perfect choice for balancing blood sugar levels and providing a satisfying start to your day.

Sundays are often a time for relaxing and enjoying a more leisurely meal, and what better way to nourish your body than with a variety of delicious diabetic-friendly egg recipes?

In this article, we will explore 25+ egg recipes designed to keep your blood sugar steady while offering tasty and satisfying options.

From egg bakes to omelets, frittatas, and more, these recipes will help you create flavorful meals that are as healthy as they are delicious.

Whether you’re meal prepping or looking for a Sunday morning treat, these dishes will leave you feeling energized and ready to take on the day.

25+ Easy & Tasty Sunday Diabetic Egg Recipes to Start Your Day

Eggs are an excellent breakfast option for those with diabetes, providing protein, healthy fats, and nutrients to help regulate blood sugar levels.

With these 25+ Sunday diabetic egg recipes, you can enjoy a variety of flavorful, easy-to-make meals that are both satisfying and beneficial to your health.

Whether you’re looking for something light, hearty, or filled with your favorite veggies, these recipes offer endless possibilities for a diabetes-friendly Sunday breakfast.

So why not give one (or a few) a try and start your Sunday with a delicious and nutritious meal?

Veggie-Packed Egg Muffins

Start your Sunday mornings with a healthy and diabetes-friendly breakfast that is both delicious and convenient. Veggie-packed egg muffins are perfect for portion control and filled with fiber-rich vegetables that help regulate blood sugar. These muffins are customizable, freezer-friendly, and ideal for meal prepping. Their vibrant colors and savory flavors make them a delightful addition to your brunch table.

Ingredients:

• 6 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 cup diced bell peppers (red, yellow, or green)
• 1/2 cup chopped spinach
• 1/4 cup diced onions
• 1/4 cup grated low-fat cheese (optional)
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with cooking spray or line with silicone muffin liners.
2. In a large mixing bowl, whisk together the eggs, almond milk, garlic powder, paprika, salt, and pepper.
3. Add the diced bell peppers, spinach, and onions to the bowl. Mix until well combined.
4. Pour the egg mixture evenly into the muffin cups, filling them about 3/4 full. Sprinkle cheese on top if desired.
5. Bake for 20–25 minutes, or until the egg muffins are set and lightly golden.
6. Let the muffins cool for a few minutes before removing them from the tin. Serve warm or store in an airtight container in the refrigerator for up to 4 days.

These veggie-packed egg muffins are a fantastic way to incorporate vegetables into your breakfast routine while keeping carbs low. Pair them with a side of fresh fruit or a slice of whole-grain toast for a balanced and satisfying meal. They’re also portable, making them an excellent choice for busy mornings.

Spinach and Feta Egg Scramble

Treat yourself to a quick and satisfying Sunday breakfast with this spinach and feta egg scramble. Packed with nutrient-rich spinach and the tangy flavor of feta cheese, this recipe is ideal for those managing diabetes. It’s low-carb, high-protein, and takes only minutes to prepare, making it perfect for a relaxed yet nutritious start to your day.

Ingredients:

• 4 large eggs
• 2 tbsp water
• 1 cup fresh spinach leaves
• 1/4 cup crumbled feta cheese
• 1 tsp olive oil
• 1/4 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together the eggs, water, oregano, salt, and pepper until well combined.
2. Heat the olive oil in a nonstick skillet over medium heat. Add the spinach and sauté for 1–2 minutes, or until wilted.
3. Pour the egg mixture into the skillet and let it cook undisturbed for about 30 seconds.
4. Gently stir the eggs and spinach together, cooking until the eggs are scrambled to your preferred consistency.
5. Sprinkle the feta cheese on top and stir gently to combine. Serve immediately.

This spinach and feta egg scramble offers a balanced blend of flavors and nutrients that keep you feeling full and energized. It’s a simple yet elegant dish that pairs beautifully with a slice of whole-grain bread or a handful of cherry tomatoes for added fiber.

Diabetic-Friendly Shakshuka

Bring a Middle Eastern twist to your Sunday breakfast with this diabetic-friendly shakshuka. This vibrant dish features eggs poached in a spicy tomato and bell pepper sauce. It’s rich in antioxidants, low in carbs, and packed with protein, making it a hearty and flavorful meal that’s perfect for sharing.

Ingredients:

• 4 large eggs
• 2 tbsp olive oil
• 1/2 onion, finely diced
• 1 bell pepper, diced
• 2 garlic cloves, minced
• 1 can (14 oz) diced tomatoes (no added sugar)
• 1 tsp ground cumin
• 1 tsp paprika
• 1/4 tsp chili flakes (optional)
• Fresh parsley for garnish
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the onions and bell pepper, sautéing for 5–7 minutes until softened.
2. Add the garlic, cumin, paprika, and chili flakes (if using). Cook for 1 minute, stirring constantly.
3. Pour in the diced tomatoes, season with salt and pepper, and let the mixture simmer for 10 minutes, stirring occasionally.
4. Use a spoon to make small wells in the tomato sauce. Crack an egg into each well.
5. Cover the skillet and cook for 5–7 minutes, or until the eggs are cooked to your liking.
6. Garnish with fresh parsley and serve warm, optionally with whole-grain pita bread or a side salad.

This shakshuka is a vibrant and satisfying way to spice up your Sunday mornings. It’s an excellent option for a leisurely breakfast or brunch, offering bold flavors and a wealth of nutrients. Enjoy it on its own or with a small serving of whole grains for added texture.

Avocado and Poached Egg Salad

This avocado and poached egg salad is a nutrient-packed breakfast that’s perfect for managing diabetes. Rich in healthy fats, fiber, and protein, this dish provides sustained energy and helps regulate blood sugar levels. The creamy avocado pairs beautifully with the soft, runny poached eggs, making each bite a delicious experience. It’s quick to prepare, making it ideal for a fresh and wholesome Sunday breakfast.

Ingredients:

• 2 large eggs
• 1 ripe avocado
• 2 cups mixed greens (spinach, arugula, or kale)
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Begin by poaching the eggs. Fill a saucepan with water and bring it to a gentle simmer. Crack the eggs into the water and cook for 3–4 minutes for soft poached eggs. Remove with a slotted spoon and set aside.
2. While the eggs are poaching, prepare the salad. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
3. Slice the avocado in half, remove the pit, and scoop out the flesh. Cut it into thin slices.
4. In a large bowl, toss the mixed greens with the dressing until evenly coated.
5. Arrange the salad on a plate, top with sliced avocado, and carefully place the poached eggs on top. Sprinkle with red pepper flakes if desired and serve immediately.

This avocado and poached egg salad is an elegant and filling way to start your Sunday. The healthy fats from the avocado, combined with the protein from the eggs, make this meal perfect for stabilizing blood sugar and keeping you full until your next meal. It’s fresh, flavorful, and a great choice for anyone looking to enjoy a nutritious and satisfying breakfast.

Sweet Potato and Egg Breakfast Bowl

For a hearty, fiber-rich breakfast, the sweet potato and egg breakfast bowl is an excellent choice. Sweet potatoes are a low glycemic index food that helps regulate blood sugar, while the eggs provide high-quality protein. This meal is full of nutrients and energy-boosting ingredients, perfect for a Sunday breakfast that keeps you full longer.

Ingredients:

• 1 medium sweet potato, peeled and diced
• 2 large eggs
• 1 tsp olive oil
• 1/4 tsp ground cinnamon
• 1/4 tsp paprika
• Salt and pepper to taste
• Fresh cilantro, chopped for garnish
• 1 tbsp feta cheese (optional)

Instructions:

1. Heat the olive oil in a skillet over medium heat. Add the diced sweet potato and season with cinnamon, paprika, salt, and pepper. Sauté for 10–12 minutes, stirring occasionally, until the sweet potato is tender and slightly caramelized.
2. While the sweet potato cooks, heat another nonstick pan over medium heat and cook the eggs to your liking—sunny side up, scrambled, or poached.
3. Once the sweet potato is ready, transfer it to a bowl. Top with the cooked eggs, fresh cilantro, and crumbled feta cheese if using.
4. Serve immediately, and enjoy a warm, nutritious start to your day.

This sweet potato and egg breakfast bowl is a well-rounded meal full of flavor and nutrition. The combination of complex carbs from the sweet potato and protein from the eggs will keep your energy levels stable and help prevent blood sugar spikes. It’s the perfect option for a fulfilling Sunday breakfast that is both comforting and health-conscious.

Zucchini and Egg Scramble with Turkey Bacon

This zucchini and egg scramble with turkey bacon is a savory, protein-packed breakfast that’s perfect for those watching their carb intake. Zucchini adds a fresh, light texture, while turkey bacon offers a healthier, lower-fat alternative to regular bacon. This dish is quick to prepare and can be customized with your favorite herbs and seasonings, making it a great choice for a flavorful Sunday meal.

Ingredients:

• 2 large eggs
• 1 small zucchini, grated
• 2 slices of turkey bacon, chopped
• 1 tbsp olive oil
• 1/4 tsp garlic powder
• 1/4 tsp dried basil
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a skillet over medium heat. Add the chopped turkey bacon and cook until crispy, about 3–4 minutes. Remove the bacon and set aside.
2. In the same skillet, add the grated zucchini and sauté for 2–3 minutes until it softens and releases its moisture.
3. In a bowl, whisk the eggs with garlic powder, basil, salt, and pepper. Pour the eggs into the skillet with the zucchini and cook, stirring occasionally, until the eggs are scrambled and fully cooked.
4. Add the crispy turkey bacon back into the pan and stir to combine. Serve immediately, garnished with fresh herbs if desired.

This zucchini and egg scramble with turkey bacon is a fantastic way to enjoy a low-carb, high-protein breakfast that will keep you satisfied throughout the morning. The zucchini adds a refreshing element, while the turkey bacon brings a savory crunch. It’s an easy-to-make, nutritious meal that’s perfect for Sunday brunch or any day of the week.

Greek Yogurt and Egg Breakfast Parfait

This Greek yogurt and egg breakfast parfait offers a delicious and nutritious start to your day, combining protein from eggs with the creamy richness of Greek yogurt. It’s a perfect choice for anyone looking to maintain steady blood sugar levels, as both ingredients provide slow-releasing energy. The parfait is also customizable with toppings, making it a versatile and satisfying option for Sunday breakfast.

Ingredients:

• 2 large eggs
• 1/2 cup plain Greek yogurt
• 1 tbsp chia seeds
• 1/4 tsp cinnamon
• 1 tbsp almond butter or peanut butter (optional)
• 1/4 cup fresh berries (blueberries, raspberries, or strawberries)
• 1 tbsp chopped nuts (optional)
• A drizzle of honey or stevia (optional)

Instructions:

1. In a small pan, cook the eggs in your preferred style: scramble, poached, or soft-boiled. Set them aside to cool slightly before cutting into small pieces for the parfait.
2. In a small bowl, combine the Greek yogurt and cinnamon, and stir well to mix.
3. Layer the Greek yogurt mixture, egg pieces, and chia seeds in a glass or jar, creating layers.
4. Add a spoonful of almond or peanut butter, if desired, for added richness and healthy fats.
5. Top with fresh berries and chopped nuts. If you like a touch of sweetness, drizzle with a small amount of honey or sweetener of your choice.
6. Serve immediately or store in the fridge for a quick, grab-and-go breakfast.

This Greek yogurt and egg parfait is a unique and satisfying way to combine the benefits of protein from eggs and Greek yogurt. With the added crunch of nuts and the antioxidant power of berries, it’s a nutritious breakfast that will fuel your day while helping to stabilize blood sugar. It’s an excellent option for meal prep as well, making it convenient and easy to enjoy all week long.

Mushroom and Egg Stir-Fry

This mushroom and egg stir-fry is a savory, low-carb breakfast that’s packed with flavor and nutrients. Mushrooms are an excellent source of vitamins and minerals, while eggs provide high-quality protein. This dish is quick to prepare and provides a satisfying breakfast that helps maintain stable blood sugar levels, making it an ideal choice for a diabetic-friendly Sunday meal.

Ingredients:

• 2 large eggs
• 1 cup sliced mushrooms (button, cremini, or shiitake)
• 1/4 cup diced onion
• 1 tbsp olive oil
• 1/4 tsp turmeric
• 1/4 tsp garlic powder
• 1 tbsp chopped fresh parsley (optional)
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms and diced onion, and sauté for 5–7 minutes until the mushrooms are tender and the onions are translucent.
2. In a small bowl, whisk the eggs with garlic powder, turmeric, salt, and pepper.
3. Push the mushrooms and onions to the side of the skillet and pour the beaten eggs into the empty space. Let the eggs cook undisturbed for 1–2 minutes.
4. Stir the eggs and vegetables together, scrambling them gently until the eggs are fully cooked.
5. Sprinkle fresh parsley over the top before serving. Enjoy this stir-fry warm, as a satisfying and savory start to your day.

This mushroom and egg stir-fry is a quick, flavorful, and diabetic-friendly breakfast option. It’s packed with essential nutrients like fiber and antioxidants from the mushrooms, and protein from the eggs. The addition of turmeric adds a subtle warmth and anti-inflammatory benefits, making this dish a perfect choice for anyone looking to support their overall health while enjoying a delicious breakfast.

Chia Seed and Egg Pudding

If you’re looking for a creative and nutritious breakfast, this chia seed and egg pudding is an excellent choice. Combining the health benefits of chia seeds with the protein-packed eggs, this pudding provides a hearty meal that helps stabilize blood sugar levels. With its creamy texture and customizable flavor options, it’s a great way to enjoy a healthy and diabetic-friendly dessert for breakfast.

Ingredients:

• 2 large eggs
• 1 tbsp chia seeds
• 1/4 cup unsweetened almond milk
• 1/2 tsp vanilla extract
• 1/4 tsp cinnamon
• 1 tsp sweetener of your choice (stevia, monk fruit, or honey)
• Fresh berries or nuts for topping

Instructions:

1. In a small saucepan, combine the almond milk, chia seeds, and sweetener. Stir to combine and let it sit for 5 minutes to allow the chia seeds to begin absorbing the liquid.
2. In a separate bowl, whisk the eggs with cinnamon and vanilla extract.
3. Slowly pour the eggs into the chia mixture over low heat, stirring constantly to prevent scrambling.
4. Cook for 5–7 minutes, stirring continuously, until the mixture thickens to a pudding-like consistency.
5. Remove from heat and let the pudding cool to room temperature. Once cooled, transfer it to serving bowls.
6. Top with fresh berries or a sprinkle of chopped nuts before serving.

This chia seed and egg pudding is a rich and satisfying breakfast that’s packed with healthy fats, fiber, and protein. The chia seeds provide omega-3 fatty acids, while the eggs offer a substantial protein boost. This pudding is perfect for anyone seeking a hearty, diabetic-friendly meal that keeps you full and energized for hours. Enjoy it as a nutritious breakfast or even as a snack throughout the day!

Spinach and Egg White Omelette

This spinach and egg white omelette is a low-fat, high-protein option that is perfect for those managing diabetes. Egg whites provide a lean source of protein, while spinach is rich in fiber, antioxidants, and essential vitamins. This dish is easy to make, and the combination of eggs and spinach will help stabilize blood sugar levels while keeping you full and satisfied.

Ingredients:

• 4 large egg whites
• 1 cup fresh spinach, chopped
• 1/4 cup diced onion
• 1/4 cup diced bell pepper (optional)
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 tsp garlic powder
• Fresh herbs for garnish (optional)

Instructions:

1. Heat the olive oil in a nonstick skillet over medium heat. Add the diced onion and bell pepper (if using), and sauté for 2–3 minutes until softened.
2. Add the chopped spinach to the skillet and cook for another 2 minutes until the spinach is wilted.
3. In a bowl, whisk the egg whites with garlic powder, salt, and pepper.
4. Pour the egg whites over the vegetables in the skillet. Let them cook for 3–4 minutes, gently lifting the edges with a spatula to allow the uncooked egg to flow to the edges.
5. Once the eggs are set, carefully fold the omelette in half.
6. Serve warm, garnished with fresh herbs if desired.

This spinach and egg white omelette is a light, nutritious, and diabetic-friendly breakfast. It’s full of protein from the egg whites and packed with vitamins from the spinach, making it a healthy and satisfying meal. With minimal fat and carbohydrates, it’s an excellent option to maintain stable blood sugar levels throughout the day. This recipe is also versatile, allowing you to add your favorite vegetables for extra flavor and nutrients.

Baked Avocado Egg Cups

Baked avocado egg cups are a perfect blend of healthy fats and protein, making them an ideal breakfast for those with diabetes. The creamy texture of the avocado pairs wonderfully with the egg, providing a filling and satisfying meal that helps keep blood sugar levels stable. This simple and delicious recipe can be made ahead of time, making it a great choice for a hassle-free Sunday morning.

Ingredients:

• 1 ripe avocado
• 2 large eggs
• Salt and pepper to taste
• 1/4 tsp paprika or chili powder (optional)
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the avocado in half and remove the pit. Use a spoon to scoop out a bit of the flesh from each half, creating enough space for an egg.
3. Place the avocado halves on a baking sheet and carefully crack an egg into each avocado half.
4. Sprinkle with salt, pepper, and paprika or chili powder if using.
5. Bake for 12–15 minutes, depending on how runny or firm you prefer the egg yolk.
6. Remove from the oven and garnish with fresh parsley if desired. Serve immediately.

Baked avocado egg cups are a delicious and nutritious breakfast option for those managing diabetes. They provide a good balance of healthy fats from the avocado and protein from the egg, helping to regulate blood sugar levels. This simple recipe is both filling and satisfying, and can easily be customized with your favorite seasonings or toppings. It’s a great choice for a low-carb, high-protein meal that’s as tasty as it is healthy.

Scrambled Eggs with Bell Peppers and Tomatoes

Scrambled eggs with bell peppers and tomatoes is a vibrant and flavorful dish that provides a great balance of protein, fiber, and essential vitamins. The bell peppers and tomatoes add a refreshing crunch and sweetness, while the eggs provide high-quality protein, making this dish perfect for stabilizing blood sugar levels. This easy-to-make recipe is a wonderful option for a filling and wholesome breakfast.

Ingredients:

• 2 large eggs
• 1/2 cup diced bell pepper (red, yellow, or green)
• 1/4 cup diced tomato
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 tsp onion powder (optional)
• Fresh basil or cilantro for garnish (optional)

Instructions:

1. Heat the olive oil in a skillet over medium heat. Add the diced bell pepper and sauté for 2–3 minutes until softened.
2. Add the diced tomato and cook for another 2 minutes until the tomato is slightly softened.
3. In a bowl, whisk the eggs with salt, pepper, and onion powder if using.
4. Pour the eggs into the skillet with the bell peppers and tomatoes. Stir gently to scramble the eggs, cooking for 3–4 minutes until fully set.
5. Remove from heat and garnish with fresh herbs if desired. Serve immediately.

This scrambled eggs with bell peppers and tomatoes dish is a colorful and nutrient-packed breakfast. The combination of eggs, vegetables, and seasoning provides a well-rounded meal that helps maintain stable blood sugar levels throughout the day. It’s a quick and easy recipe that can be enjoyed by anyone looking for a healthy and delicious breakfast. The added vegetables not only enhance the flavor but also boost the fiber content, making this dish a great option for a diabetes-friendly diet.

Cauliflower and Egg Breakfast Bake

This cauliflower and egg breakfast bake is a savory, low-carb dish that combines the richness of eggs with the subtle, nutty flavor of cauliflower. It’s an excellent option for those with diabetes, as it’s packed with protein and fiber while keeping the carb count low. Perfect for a Sunday breakfast, this bake can also be prepared ahead of time, making it ideal for busy mornings.

Ingredients:

• 4 large eggs
• 1 small head of cauliflower, cut into florets
• 1/2 cup shredded cheddar cheese (optional)
• 1/4 cup diced onion
• 1/4 cup diced bell pepper (optional)
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 tsp dried oregano
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the diced onion and bell pepper, and sauté for 2-3 minutes until softened. Add the cauliflower florets and cook for another 5–7 minutes until tender.
3. While the vegetables are cooking, whisk the eggs in a bowl, then add salt, pepper, and dried oregano.
4. Transfer the cooked vegetables to a greased baking dish and pour the egg mixture over the top.
5. If using cheese, sprinkle the shredded cheddar over the eggs.
6. Bake in the preheated oven for 20–25 minutes, or until the eggs are fully set and lightly golden.
7. Garnish with fresh parsley and serve warm.

The cauliflower and egg breakfast bake is a nutritious, satisfying dish that is perfect for a diabetic-friendly Sunday breakfast. It offers a wonderful balance of protein from the eggs and fiber from the cauliflower, helping to stabilize blood sugar levels while keeping you full and energized. This dish is versatile and can be customized with your favorite vegetables and spices, making it a great option for meal prep. It’s a perfect way to enjoy a comforting, low-carb meal that can be enjoyed by the whole family.

Egg and Zucchini Frittata

This egg and zucchini frittata is a delicious, low-carb breakfast packed with protein, healthy fats, and fiber. Zucchini adds moisture and a mild sweetness, complementing the eggs in this savory dish. It’s an excellent choice for anyone managing their blood sugar levels, offering a filling meal that supports steady energy throughout the day.

Ingredients:

• 4 large eggs
• 1 medium zucchini, grated or finely chopped
• 1/4 cup diced onion
• 1/4 cup crumbled feta cheese (optional)
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 tsp dried thyme or basil
• Fresh herbs for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium heat. Add the diced onion and cook for 2–3 minutes until softened. Add the grated or chopped zucchini and cook for another 3–4 minutes until the zucchini releases its moisture and softens.
3. In a bowl, whisk the eggs and add salt, pepper, and dried thyme or basil.
4. Pour the egg mixture over the cooked zucchini and onion, stirring gently to combine.
5. If using, sprinkle crumbled feta cheese over the top of the frittata.
6. Transfer the skillet to the preheated oven and bake for 12–15 minutes, or until the eggs are set and slightly golden around the edges.
7. Garnish with fresh herbs before serving.

The egg and zucchini frittata is a healthy, low-carb breakfast that provides a great source of protein and fiber. The zucchini keeps the dish moist and flavorful while adding essential nutrients, making this frittata an ideal choice for managing blood sugar levels. Whether you’re looking for a quick, nutritious breakfast or preparing a meal for the week, this dish is easy to make and can be customized with your favorite vegetables or seasonings. It’s a perfect way to enjoy a savory, satisfying meal with minimal carbs.

Sweet Potato and Egg Hash

Sweet potato and egg hash is a vibrant and hearty breakfast dish that combines the natural sweetness of sweet potatoes with the protein-packed eggs. This recipe offers complex carbohydrates from the sweet potatoes, which release energy slowly and help maintain steady blood sugar levels. It’s a filling and delicious breakfast that is perfect for a weekend meal or even meal prepping for the week.

Ingredients:

• 1 medium sweet potato, peeled and diced
• 2 large eggs
• 1/4 cup diced onion
• 1/4 cup diced bell pepper (optional)
• 1 tbsp olive oil
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper (if using) and sauté for 3-4 minutes until softened.
2. Add the diced sweet potato to the skillet and cook, stirring occasionally, for 10–12 minutes, or until the sweet potato is tender and slightly browned.
3. Make two small wells in the hash, and crack an egg into each well.
4. Cover the skillet with a lid and cook for 5–7 minutes, or until the eggs are cooked to your desired level of doneness.
5. Season the hash with smoked paprika, salt, and pepper, then garnish with fresh cilantro if desired. Serve immediately.

Sweet potato and egg hash is a delicious and filling breakfast that provides a balanced combination of complex carbohydrates, protein, and healthy fats. The sweet potatoes offer a slow-release source of energy, while the eggs provide protein to keep you full longer. This dish is perfect for those managing diabetes, offering a wholesome meal that helps stabilize blood sugar levels. It’s easy to make, customizable, and a great way to enjoy a nutritious breakfast that’s both satisfying and delicious.

Note: More recipes are coming soon!