Breakfast Stuffed Sweet Potatoes are an easy, filling, healthy breakfast recipe that’s perfect to serve at brunch or include in your meal prep. The things women do to make themselves beautiful is bananas. And in my opinion, underappreciated.
My beautiful cousin got MARRIED, and bless her heart she asked my sisters and I to be in the wedding. Although I’m almost positive nobody was looking at me (I mean come on, the bride’s dress was stunning … nobody really pays attention to the bridesmaids during the ceremony right?), I also knew that those photos were going to be around for a loooong time, so making ourselves look as good as possible was a must.
In college, I liked to think of myself as a free spirit hippy type that didn’t concern myself much with how I looked – but rather, focused on my extracurriculars and having fun with my friends. In reality, I just didn’t have money to spend on looking good. Haircuts were few and far between, all my clothes were from the most inexpensive store at the mall, and spending $30 on face makeup was the most indulgent purchase I made toward my appearance.
Anyhoot – Breakfast Stuffed Sweet Potatoes. If you’ve ever made sweet potato breakfast hash, this is like a version of that! The filling sweet potatoes are the perfect boat to hold eggs, bacon and cheese. Best of all, you can customize this recipe to include any veggies and meat you like.
I ate half of one half of this sweet potato as a serving, using fork and knife (skin and all). If you prefer, you can scoop out the filling and leave the skin. Breakfast Stuffed Sweet Potatoes are the perfect recipe to include in your meal prep because they reheat quite nicely. Or, if you’re looking for a Thanksgiving breakfast recipe – it doesn’t get much better than this.
- 1 sweet potato
- 4 eggs
- 2 slices turkey bacon
- 1/4 cup low-fat cheese
- Salt and pepper, to taste
- Wash the sweet potato and pierce it with a fork. Wrap it in a damp paper towel and microwave for 5 minutes or until tender, flipping it over halfway through.
- Meanwhile, fry the bacon in a pan until crisp. Remove, crumble, and set aside.
- Scramble the eggs, add salt and pepper to taste, and cook them in the pan until just cooked.
- When the potato is cool enough to handle, cut it in half and scoop out about half the potato from each half.
- Reserve for later use. (I microwaved mine and mixed it with peanut butter for breakfast).
You can find complete recipes of this BREAKFAST STUFFED SWEET POTATOES in smilesandwich.com