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Why this works so well
This is the kind of breakfast I love for busy mornings. Simple ingredients, one pan, and something both you and your little one can eat. Sweet potato adds a little natural sweetness, mushrooms make it savory, and the eggs and butter bring everything together.
Instructions
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1
Melt ½ tablespoon of butter or ghee in a skillet over medium heat. We use our Our Place Always Pan for this. Add the mushrooms and cook for about 4 to 5 minutes, stirring occasionally, until tender and lightly browned. Transfer the mushrooms to a plate.
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2
Reduce the heat to medium-low and add the remaining 1 tablespoon of butter or ghee to the skillet. Add the shredded sweet potato and cook for 8 to 10 minutes, stirring occasionally, until very tender. If the sweet potato begins to brown before it is tender, lower the heat and cover the skillet for a few minutes to help it soften.
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3
Return the cooked mushrooms to the skillet. Add the marjoram, if using, and stir everything together.
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4
Beat the eggs in a small bowl, then pour them over the sweet potato and mushrooms.
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5
Cook gently, stirring occasionally, until the eggs are set.
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6
Season with salt and black pepper to taste and serve warm.
For baby: Make sure the sweet potato and mushrooms are very soft. Chop or mash the finished scramble as needed for your baby's eating skills. Remove your baby's portion before adding additional salt and pepper.
Recipe Notes
- Sweet potato: Shred the raw sweet potato finely so it cooks quickly and evenly. There is no need to cook it beforehand.
- Mushrooms: Any mild mushroom works. Finely chopping them gives the scramble a more baby-friendly texture.
- Fat: Butter or ghee both work well. If the sweet potato absorbs the butter or begins sticking, add a little more.
- Seasoning: Marjoram is optional. You can substitute a little oregano or simply leave the herbs out.
- Leftover sweet potato: If you already have cooked sweet potato in the refrigerator, you can use it instead. Add it after cooking the mushrooms and simply warm it through before adding the eggs.
Adaptations by Age
| Age | How to serve |
|---|
| 9 to 12 months |
Make sure the sweet potato and mushrooms are cooked very soft. Chop or mash the scramble to a texture your baby can manage. Serve their portion before adding extra salt and pepper. |
| Toddlers |
Can be served with a bit more texture, cut into small bite-sized pieces for self-feeding. |
| Family |
Serve as is, seasoned to taste. |
Storage
Best fresh
This dish is best eaten fresh right after cooking. It comes together in about 20 minutes, so there is rarely a need to make it ahead.
Why This Nourishes
🍠
Sweet Potato
Provides beta-carotene, which converts to vitamin A for immune and vision support, along with gentle fiber
🍄
Mushrooms
Add B vitamins and minerals like selenium, along with a savory depth of flavor even young babies enjoy
🥚
Eggs
A complete protein source rich in choline, DHA, and fat-soluble vitamins, important for a growing brain
🧈
Butter
Adds fat-soluble vitamins A, D, E, and K2, helping a young child meet their high daily fat needs
The content on this site is based on personal experience and research and is intended for informational purposes only. It is not a substitute for professional medical advice, diagnosis, or treatment. Always consult your pediatrician or a qualified healthcare provider before introducing new foods or making changes to your baby's diet.
