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Breakfast Potato Toasts


Breakfast is one of the meals that I try to mix up a lot because a girl can only eat so many eggs, am I right? As you know by now I love my avocado toast, but if I know I am having pasta or bread for one of my other meals that day, I dont like to eat toast in the morning. So one day while looking for inspiration in my cabinets (read: glaring into them for long periods of time whilst both hands are still on the doors as if they are supporting me because apparently I am too hungry to hold myself up), I suddenly spied some sweet potatoes. I thought first of a sweet pot hash but then I realized that if I sliced them real thin and browned them, they might make a nice little toast. So I did, and they were nice...so nice that I had to share.


Ingredients:

  • 1 Sweet Potato

  • Vegan Cheese Spread (I use my own, or Miyokos cream cheese, but you can use real cream cheese if your body tolerates it)

  • Jalapeno sliced thin

  • Cilantro

  • Sauerkraut (I use my own but you can also use a good store bought brand)

  • Everything Bagel seasoning

  • Extra Virgin Olive Oil


Directions:

  • Heat oven to 350 degrees

  • Thinly slice a big sweet potato the long way (not in rounds).

  • Grease baking sheet with olive oil.

  • Place potato slices on baking sheet and rub olive oil on the tops.

  • Bake for about 20 minutes, flipping half way through.

  • Turn oven to broil and then broil on hi until golden brown, flip and repeat.

  • Take slices out and let cool.

  • Spread cheese spread on top of potato slices.

  • Top with the rest of the desired ingredients.


I hope you enjoy this easy and delicious recipe. It satisfies my toast craving and fills me up. Let me know what you think. Bon Appetit!


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