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Breakfast Stuffed Sweet Potatoes

March 16, 2015 · by Ari ·

Whether it’s breakfast for dinner or dinner for breakfast, these perfectly roasted breakfast stuffed sweet potatoes filled with drippy eggs, crispy bacon and a drizzle of maple syrup are sure to impress!

Breakfast Stuffed Sweet Potatoes: Healthy, delicious and naturally paleo

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Okay so don’t think I’m weird because I love maple syrup on my bacon and eggs. My favorite thing is a stack of fluffy pancakes with drippy eggs, crispy bacon and real maple syrup. The sweet and salty together…sooo good.

Breakfast Stuffed Sweet Potatoes: Healthy, delicious and naturally paleo

My other favorite thing? Stuffed sweet potatoes. Obviously. And what better to stuff them with when ya want something a little different than some protein-packed eggs? I love eggs. They are pretty much the cheapest and easiest way to instantly bulk up the protein in any dish.

For this dish, I used more of my Eggland’s Best eggs. I’m super into them. Compared to regular eggs, Eggland’s Best eggs have 25% less saturated fat, 1o x more vitamin E, 4 x more vitamin D and 3 x more vitamin B12. Whoa! For more information on their nutrition, check out their nutrition info. I’m sold!

Breakfast Stuffed Sweet Potatoes: Healthy, delicious and naturally paleo

I usually eat this as breakfast for dinner, but it totally works as a super filling breakfast–especially  if you roast the sweet potatoes and cook your bacon ahead of time. With just a handful of ingredients, it’s naturally paleo, gluten-free and dairy-free. And the perfect bite of sweet and salty deliciousness.

Breakfast Stuffed Sweet Potatoes
Recipe Type: Entree
Author: Ari Ziskin
Prep time: 5 mins
Cook time: 1 hour
Total time: 1 hour 5 mins
Serves: 2
Whether it’s breakfast for dinner or dinner for breakfast, these perfectly roasted breakfast stuffed sweet potatoes filled with drippy eggs, crispy bacon and a drizzle of maple syrup are sure to impress!
Ingredients
  • 2 small sweet potatoes
  • 1 tablespoon olive oil
  • coarse sea salt
  • 3 slices center cut bacon, cooked and crumbled
  • 4 eggs, cooked to your liking (I did over medium)
  • pure maple syrup for drizzling, optional
Instructions
  1. Preheat oven to 400. Use a fork to poke several holes into sweet potatoes. Brush each sweet potato with approx 1/2 tablespoon of olive oil and sprinkle to coat lightly with sea salt. Roast until fork tender (meaning a fork easily slides right into the sweet potato), about 45-60 minutes depending on size of your potatoes.
  2. Once your potatoes have cooked, cook up your eggs. Slice cooked sweet potatoes down the middle leaving about an inch uncut. Stuff each potato with 2 eggs and a generous pinch of crumbled bacon. Drizzle with maple syrup of desired (you only need a small amount) and serve immediately
3.2.2885

 

This post is sponsored by FitFluential on behalf of Eggland’s Best.

Filed Under: Breakfast, Dairy Free, Dinner, Eggs, Entree, Gluten-free, Lunch, Paleo, savory · Tagged: breakfast, breakfast for dinner, center cut bacon, dairy free, easy dinner, eggs, gluten free, paleo, sweet potato, sweet potato breakfast

Comments

  1. Susie @ SuzLyfe says

    March 17, 2015 at 4:32 am

    So. brilliant. Like sweet potato homefries with your breakfast but (let’s be honest) better. YUM
    Susie @ SuzLyfe recently posted…Slim Lizzy’s Cocktails Review and Hibiscus Margarita Recipe!My Profile

  2. Nicole @ Fitful Focus says

    March 17, 2015 at 9:42 am

    YUMMMMM!!!! I’m coming over for breakfast this weekend!
    Nicole @ Fitful Focus recently posted…I Dare You To…My Profile

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