Sweet Potato Breakfast 3 Ways

About This Recipe

This easy sweet potato breakfast is made in 3 different ways! From a classic bacon and egg to an egg-free, and even a sweet option, these stuffed sweet potatoes make an easy and satisfying healthy breakfast recipe. Great for meal prep too! Gluten-free and dairy-free.

Ingredients

• 2 small-medium sweet potatoes ((about 7 ounces raw each))
• 4 pieces of bacon
• 4 large eggs
• 1/2 small avocado ((60 grams))
• salt and pepper, to taste
• optional toppings - fresh herbs, salsa, hot sauce...
• 2 small-medium sweet potatoes ((about 7 ounces raw each))
• 1/2 pound sausage ((I used chicken sausage))
• 1 2/3 cups diced red bell pepper ((220 grams/about 1 large pepper))
• 3 packed cups chopped kale ((90 grams))
• salt and pepper, to taste
• optional toppings - fresh herbs, salsa, hot sauce...
• 2 small-medium sweet potatoes ((about 7 ounces raw each))
• 4 tablespoons nut butter of choice ((I used RXBAR vanilla almond butter))
• 1/2 cup blueberries ((75 grams))
• 1/2 cup sliced strawberries ((80 grams))
• optional toppings: hemp seeds, cinnamon, coconut flakes, honey...

Instructions

1. Bake sweet potatoes. Preheat oven to 400 degrees Fahrenheit. Wash sweet potatoes and poke holes in them with a knife. Line a baking sheet with parchment paper and bake for 45-55 minutes until soft and tender and can be easily pierced with a knife.
2. Make the bacon. When the sweet potatoes have about 15 minutes left, make your bacon. Heat a large skillet over medium heat and let it get hot. Add bacon and sprinkle with pepper. Cook for 10 minutes, flipping once halfway through until crispy. Place on a paper towel-lined plate and let cool.
3. Whisk eggs in a medium bowl with a little salt and pepper.
4. Scramble eggs. Remove most of the bacon grease (leaving just a little behind). Turn down the heat to medium-low and let the pan cool down some. Add whisked eggs and continuously stir eggs with a spatula until cooked to your preference.
5. Assemble. Cut a slit lengthwise through the middle of the sweet potato. Gently press in on both ends to allow room for filling. Divide scrambled eggs, bacon, and avocado among two potatoes, splitting evenly.
6. Make the sausage and veggies. When the sweet potatoes have 10 minutes left, make your sausage. Heat a large skillet over medium heat and let it get hot. Add sausage, salt, and pepper, breaking it up with the back of a spoon. Cook for 5 minutes until slightly browned. Add peppers and cook for 3-4 minutes until softened. Last, add kale and some salt and pepper and cook for another 2 minutes.