Loaded Sweet Potato Breakfast
User Reviews
5
Loaded Sweet Potato Breakfast
Description
This Loaded Sweet Potato Breakfast starts by baking whole sweet potatoes until tender inside, creating a naturally sweet and soft base. While the potatoes bake, eggs are whisked with milk and gently cooked in butter to achieve soft scrambled eggs with a creamy texture. After baking, the sweet potatoes are sliced open to receive the eggs and additional toppings. The recipe suggests seasonings like salt and black pepper, along with optional additions such as salsa, diced avocado, and sour cream, which add layers of flavor and freshness. The combination delivers a hearty breakfast that balances the sweetness of the potato, the richness of eggs and butter, and the zest of condiments.
Ingredients
- 2 sweet potato medium
- 1 tablespoon butter
- 4 egg
- 2 tablespoons milk
- salt
- black pepper
- salsa for serving
- ½ avocado diced for serving
- sour cream for serving
Instructions
- Preheat oven to 425°F and line a baking quarter sheet pan with parchment paper.
- Wash the sweet potatoes well, dry and use a fork to poke holes all over the sweet potatoes. Place sweet potatoes on the prepared baking sheet and bake until tender through to the center, 40-50 minutes.
- While the sweet potatoes are baking, crack the eggs into a medium bowl and add the milk. Whisk until smooth and combined.
- Melt the butter in a nonstick skillet over medium heat, carefully pour the whisked eggs into the center of the pan and do not stir. When the edges start to set, use a spatula to push the cooked eggs on the outer edges toward the center of the pan. Continue cooking over medium heat, gently pushing the cooked eggs towards the center every few seconds until the eggs are almost cooked through, with a little liquid egg remaining. Total cook time will be about 2-3 minutes.
- When the sweet potatoes are cooked and cooled, cut a slit down the center of the sweet potato about 2/3 of the way down. Using a fork, slightly mash the inside of the sweet potato and season with salt and pepper.
- Divide the scrambled eggs between the two sweet potatoes. Add salsa, avocados, sour cream, hot sauce and cilantro, if desired.
Notes
- Store any leftovers in an airtight container in the refrigerator; consume within 3 days.
- Feel free to customize toppings beyond the suggested salsa, avocado, and sour cream to suit your preferences.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 308kcal | 15% |
| Carbohydrates | 27g | 9% |
| Protein | 13g | 26% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 328mg | 109% |
| Sodium | 203mg | 8% |
| Potassium | 579mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 18920IU | 378% |
| Vitamin C | 3.1mg | 3% |
| Calcium | 105mg | 11% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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