Recipe: Baked Egg Stuffed Sweet Potatoes

Breakfast Recipes, Pre + Post Workout Recipes

With less than 5 ingredients, you can make this super easy, filling and delicious baked egg stuffed sweet potato for breakfast!

These baked egg stuffed sweet potatoes require only two ingredients and give you 8 grams of protein and 4 grams of fiber per serving. You can even prep the sweet potatoes ahead of time and then it’s as simple as cracking an egg, tossing them in the oven and by the time you’re done getting ready for the day, you’ll have a delicious, hot and healthy breakfast waiting for you. We like topping ours with a little warmed red sauce, parmesan and chives for a fun “pizza-like” version or you can keep it simple with salt and pepper. It’s a totally customizable low calorie recipe you can make gluten-free, dairy-free and paleo!

Total Time: 80 minutes

Yield: 2 serving(s)

Ingredients

2 sweet potatoes
2 eggs
Salt and pepper
Optional Toppings
Chives
Parmesan
Pizza Sauce

Directions

Preheat oven to 400 degrees. Wash and pierce sweet potatoes with a fork all over.
Bake sweet potatoes on a foil lined baking sheet 45 minutes to 1 hour or until soft.
Once sweet potatoes have cooled enough to handle, cut out a rectangle in the top of the potato scooping out some of the flesh inside but leaving a nice border around the edges.
Crack one egg into each potato, sprinkle with salt and pepper and bake in the oven about 15 minutes for a runnier egg and 20 minutes for a medium egg. You can continue baking until eggs have reached your desired doneness or pull them out earlier. Just make sure egg whites are set.
Serve with desired toppings and enjoy!