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Breakfast Stuffed Sweet Potatoes

Sweet, savory, and satisfying, breakfast stuffed sweet potatoes are filled with eggs, spinach, and flavorful toppings, making them a delightful main dish for breakfast.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large sweet potatoes Make sure they are thoroughly washed.
  • 4 pieces eggs
  • 1/2 cup cooked chicken sausage or turkey sausage, crumbled Use turkey sausage for a Halal option.
  • 1/2 cup spinach, chopped Fresh spinach works best.
  • 1/4 cup shredded cheese Mozzarella or cheddar both work well.
  • to taste salt and pepper
  • to taste olive oil For cooking and drizzling.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Wash the sweet potatoes thoroughly and poke holes in them with a fork. Place on a baking sheet lined with parchment paper and bake for 40-45 minutes until fork-tender.
Cooking the Filling
  1. In a skillet over medium heat, add olive oil, crumbled sausage, and chopped spinach. Cook until spinach wilts and sausage is heated through (about 5-7 minutes).
  2. In a bowl, whisk the eggs with a pinch of salt and pepper. Add to the skillet and stir until scrambled and cooked to your liking (about 3-5 minutes).
Stuffing the Sweet Potatoes
  1. Once sweet potatoes are done baking, cut them open carefully and fluff the insides with a fork. Fill generously with the sausage and egg mixture and sprinkle cheese on top.
  2. Return stuffed potatoes to the oven for an additional 5-10 minutes until the cheese melts.
Serving
  1. Remove from oven and let cool for a minute. Drizzle with olive oil or your favorite herbs before serving.

Notes

Substitutions can include other vegetables like kale or mushrooms, or using chickpeas for a plant-based option. Microwaving sweet potatoes for 5-6 minutes can speed up cooking time.