twice baked breakfast sweet potatoes;
A savory sweet potato mash with bacon and eggs stuffed into the skins and twice baked.
Oven Temp: 400°F
Servings: 4
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Ingredients
- 2 medium sweet potatoes
- 4 breakfast sausage links or ~ 4 strips cooked bacon
- 3 large eggs
- ½ onion, diced
- 3 Tbsp shredded cheese (or sub cottage cheese for an extra boost of protein)
- 1 roma tomato, diced
- 1 tsp garlic powder
- salt & pepper
- 1 Tbsp chives
Instructions
- Pierce sweet potatoes all over with a fork. On a parchment paper lined plate, microwave potatoes for 10 mins, flipping after 5 mins.
- Cut sweet potatoes in half and let rest for 5-10 mins until cool.
- Meanwhile, cook diced onion and sausage/bacon (either links or crumbles as desired). Remove to a paper-towel lined bowl to drain.
- Scramble the raw eggs in a small bowl, then cook in the same pan as the sausage until firm but a little runny (remember they'll be baked again).
- In a medium bowl, add the eggs, onion, breakfast meats, chopped tomato, shredded or cottage cheese, and 1 tsp garlic powder.
- Scoop out the sweet potato innards, leaving approx. ¼” flesh around the sides to maintain shape. Add the sweet potato to the bowl with the eggs and other ingredients.
- In the medium bowl, mash all ingredients together. Season with salt and pepper as desired.
- Scoop the mixture back into the sweet potato skins.
- Bake in oven immediately for 10 minutes uncovered, or wrap each half in foil and reheat at a later time. They can reheat in the microwave, but be sure to remove any foil or metal before popping them into the microwave.
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