Description
Start your day with these Loaded Breakfast Sweet Potatoes, a hearty and nutritious meal topped with fluffy eggs, creamy avocado, and zesty salsa. It’s a perfect, balanced breakfast to fuel your morning.
Ingredients
Scale
- 2 medium sweet potatoes
- 4 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 ripe avocado, diced
- 1/4 cup salsa
- Optional toppings: cilantro, hot sauce, crumbled feta cheese
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the sweet potatoes and prick them all over with a fork.
- Bake the sweet potatoes directly on the oven rack for 45-60 minutes, or until tender when pierced with a knife.
- While the sweet potatoes are baking, prepare your eggs. In a small bowl, whisk the eggs with salt and pepper.
- Heat olive oil in a non-stick skillet over medium heat.
- Pour in the egg mixture and cook, stirring occasionally, until scrambled and cooked through.
- Once the sweet potatoes are baked, let them cool slightly. Slice them in half lengthwise.
- Fluff the inside of each sweet potato half with a fork, creating a well for the toppings.
- Fill each sweet potato half with scrambled eggs.
- Top with diced avocado and salsa.
- Add any optional toppings you desire.
Notes
- For a quicker breakfast, you can microwave the sweet potatoes until tender before baking them for a few minutes to crisp up the skin.
- Feel free to customize your toppings with your favorite breakfast additions.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking and Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 loaded sweet potato half
- Calories: Approx. 350-400
- Sugar: -
- Sodium: -
- Fat: -
- Saturated Fat: -
- Unsaturated Fat: -
- Trans Fat: -
- Carbohydrates: -
- Fiber: -
- Protein: -
- Cholesterol: -