Eggs, Turkey, Spinach & Roasted Potatoes



  • 2 eggs
  • 2 slices turkey bacon
  • 75g chopped sweet potato
  • 75g chopped (red or purple) fingerling potato
  • 1 cup spinach
  • Seasonings:
    • sea salt
    • pepper
  1. Set oven to 420F.
  2. Chop sweet potato and red potato into pieces, then place them on a nonstick baking sheet or parchment paper. Spray the potatoes with olive oil and then add a few pinches of sea salt & pepper. If desired, add in freshly chopped herbs such as rosemary and sage. Rub the potatoes in the seasonings and bake in the oven for about 20 minutes.
  3. Spray a skillet with olive oil and set it on medium high heat.
  4. Toss in turkey bacon and cook for about 3 to 4 minutes on each side, until the edges become crispy. For crispier bacon, spray the turkey with olive oil while it cooks in the skillet.
  5. Once the bacon is nearly finished cooking, add eggs and then add spinach.  Cook eggs sunny-side up or according to your preferences.  Cook the spinach until it begins to wilt and soften which should take about 2 minutes.
  6. Add the eggs, bacon and spinach to a plate and measure out your serving of roasted potatoes.
  7. Season to taste with sea salt and pepper.
Calories 458
Protein 38G
Fat 13G
Carbs 43G