Breakfast Stuffed Sweet Potatoes with Scrambled Eggs

These breakfast stuffed sweet potatoes harness a nutritional powerhouse: eggs! Pack in the flavor and nutrients and enjoy these breakfast-style sweet potatoes any time of day.

Course Breakfast, Brunch

Cuisine American

Keyword Breakfast Sweet Potatoes, Scrambled Eggs, Stuffed Sweet Potatoes

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 570kcal

Ingredients

2 large sweet potatoes
4 large eggs
1/4 cup diced red bell pepper
1/4 cup diced red onion
1 cup fresh spinach
1 tbsp olive oil
1/2 tsp seasoning blend
2 tbsp goat cheese crumbles
2 tbsp harissa
chives for garnish
fine sea salt and pepper to taste

Instructions

Baked Sweet Potatoes

Heat your oven to 400 degrees F.
Wash and dry the sweet potatoes. Dry, then rub with a small amount of olive oil. Place on a baking sheet and carefully pierce the skin several times with a sharp knife or fork.
Bake for 30-40 minutes, or under sweet potatoes are tender. Remove from the oven and allow to cool slightly before slicing open, lengthwise, and adding the scrambled egg mixture.

Scrambled Eggs

During the last 10 minutes of baking the sweet potatoes, prepare your bell pepper and onion by dicing into small pieces. Heat a medium skillet over medium-high heat with the remaining olive oil.
Add the bell pepper and onion to the skillet and cook, stirring occasionally, for 3-4 minutes. While the veggies are cooking, crack the eggs into a small dish, add your seasoning blend, and whisk.
Pour the egg mixture over the bell pepper and onion, then add the fresh spinach. Allow to cook for 3-4 minutes or until the eggs are fully cooked and the spinach is wilted and evenly mixed. Season with salt and pepper to taste.

Breakfast Stuffed Sweet Potatoes

Transfer the baked sweet potatoes to a plate. Carefully stuff the scrambled egg mixture into the opening of the baked sweet potato. Top with goat cheese crumbles, harissa, and chopped chives, if using. Serve hot, accompanied by any leftover spinach, bell pepper, or onion as a side salad.

Nutrition