Loaded breakfast sweet potatoes

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These loaded breakfast sweet potatoes are vegan, gluten-free, and paleo-friendly, packed with protein, nutrition, and flavor to start your day!

Preparation time: 5 minutes.

Cook time: 45 minutes.

2 servings

December 1, 2017

These loaded breakfast sweet potatoes are vegan, gluten-free, and paleo-friendly, packed with protein, nutrition, and flavor to start your day!

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These loaded sweet potatoes for breakfast are perfect for a healthy and hearty brunch. Packed with Mexican flavors, they come together easily and are a great way to start the weekend. They're an easy way to serve a crowd on Saturday mornings!

A loaded breakfast of sweet potato on a blue plate

All the delicious Mexican flavors with these personalized sweet potatoes for breakfast – it makes me want salsa!

If you're tired of eating roasted eggs, you can try sweet potato roasted eggs (yes, it's one thing!) Or just have eggs inside a baked sweet potato. The combination of eggs and sweet potatoes is so good, regardless of how you prepare them! All you have to do is bake the sweet potatoes for about 45 minutes in the oven … that is the part that requires a little preliminary planning so that you are not done cooking the eggs and looking in the oven.

I prepare them for my husband and I for the weekend, we set up a small DIY station with all the condiments and we go to town. It may seem like a lot for a person to eat the full enchilada… errr loaded sweet potato breakfasts, but seriously I have never had a problem finishing one. On the other hand, I have no problem finishing many foods #foodieproblems!

How to Make Sweet Potatoes with Loaded Breakfast

Bake the sweet potatoes in the oven for about 45 minutes until tender.

While the sweet potatoes are cooking, mix the eggs and milk together and stir on the stove.

Make a cut in the center of the cooked potatoes and mash the meat with a fork. Put the scrambled eggs on the potato and add their ingredients to serve.

A loaded breakfast of sweet potato on a plate next to bowls of toppings

Tips for making these loaded sweet potatoes

  • Microwave sweet potatoes to save time. I prefer the texture when the potatoes are baked in the oven, but if you're short on time, you can microwave them for 5 minutes.
  • Use a fork to poke holes in the potatoes before baking. It reduces the cooking time and the potatoes do not break. It also helps the skin move away from the meat and become crisp.
  • Do not rub the potatoes with oil when baking. It makes no difference to the texture of the flavor, so skip it.

Frequent questions

What do you beat sweet potatoes with?

I love putting salsa, avocado puree, sour cream, coriander and some hot sauce. But you can also put fresh tomatoes and avocado if you like, or just grate cheese and hot sauce. You got the idea. And you will be in charge of personalizing it!

Can you bake the sweet potatoes in advance?

If you want to get ahead of things, you can bake the sweet potatoes the night before. Let them cool to room temperature and then store them in an airtight container in the refrigerator. Then you just need to gently reheat them in the oven to serve.

Is sweet potato good for breakfast?

Sweet potatoes are full of fiber and healthy carbohydrates, so they will make you feel full and satisfied. They have a great weekend brunch that the whole family will love.

A fork in the loaded sweet potato

More breakfast recipes.

These breakfast-filled sweet potatoes are officially my favorite way to start the weekend! So rich and so easy!

If you have tried this healthy and healthy feeling Sweet Potato Laden Breakfast recipe or any other recipe at FeelGoodFoodie, so don't forget rate the recipe and leave me a comment below! I would love to hear about your experience doing it. And if you took some photos, share it with me on Instagram so I can republish my stories!

Loaded breakfast sweet potatoes

These loaded breakfast sweet potatoes are vegan, gluten-free, and paleo-friendly, packed with protein, nutrition, and flavor to start your day!

Course: Breakfast, Brunch

Mexican Kitchen

Preparation time: 5 minutes

Cook time: 45 minutes

Total time: 50 minutes

Servings: 2 servings

Calories: 308kcal

Ingredients

  • 2 medium sweet potatoes

  • 1 tablespoon of olive oil

  • 4 eggs

  • 2 tablespoons of milk

  • Salt and pepper to taste

  • Sauce to serve

  • Avocado puree to serve

  • Sour cream to serve

  • Fresh coriander to serve

  • Hot sauce to serve

Instructions

  • Preheat oven to 400 ° F.

  • Using a fork, poke holes in the sweet potatoes, then bake in the preheated oven directly on the rack for 45 minutes to 1 hour until the sweet potatoes are tender.

  • While the sweet potatoes are baking, heat the olive oil in a small skillet. Beat the eggs with the milk, sea salt and pepper, pour into the pan over medium low heat and stir slowly.

  • When the sweet potatoes are cooked and chilled, cut a cut down the middle of the sweet potato about 2/3 of the way down. Using a fork, lightly squeeze the inside of the sweet potato and season with salt and pepper.

  • Fill the scrambled eggs inside the sweet potatoes. Add sauce, mashed avocado, sour cream, hot sauce, and coriander, if desired. Enjoy warm!

Video

Notes

Storage: Store leftovers in an airtight container. They will last about 3 days in the fridge. Substitutes: For best results, follow the recipe as is. However, you can customize the ingredients to suit your tastes. Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary depending on the specific ingredients you use. This information should not be considered a substitute for the advice of a professional nutritionist. Nutritional information does not include ingredients. Includes only sweet potatoes, salt / pepper, and scrambled eggs.

Nutrition

Serving: 1g | Calories: 308kcal | Carbohydrates: 27 g | Protein: 13g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 328mg | Sodium: 203mg | Potassium: 579mg | Fiber: 3g | Sugar: 6g | Vitamin A: 18920 IU | Vitamin C: 3.1mg | Calcium: 105mg | Iron: 2.3mg

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