Breakfast is my favorite meal of the day…or it at least definitely makes it into the top 3 đ
That being said, it can be easy to get into a rut when it comes to breakfast. It’s all too easy to stick to a few breakfast classics on rotation: oatmeal, yogurt, omelettes, repeat.
I’m constantly on the lookout for new breakfast recipes to try out and finding new delicious ways to start my morning always feels like a major accomplishment.
And when a recipe includes a few of my absolute favorite foods, it’s just that much more of a bonus.
I can’t tell you how much I loved waking up and kicking my day off with these stuffed sweet potatoes.
This dish combines a few of my favorite breakfast items…scrambled eggs, veggies, and sweet potatoes.
I’ve written before about sweet potato toast, which is one of my all-time favorite breakfasts. This recipe is somewhat similar, combining the delicious taste of sweet potatoes with the savory satisfaction that comes with scrambled eggs.
Sweet potatoes are great because they’re high in beta-carotene, a form of vitamin A that’s packed with disease-fighting antioxidants.
I also loaded these sweet potatoes with some of my favorite veggies like asparagus tomatoes, onions and garlic to help amp up the fiber content and squeeze tons of vitamins and minerals into every bite. It also features turmeric, a super spice with tons of health benefits (more info on my friend Hilaire’s blog here).
Best of all, this dish is super easy to make. Throw the sweet potatoes in the oven and get your morning started while they bake to tender perfection. Then just whip up some scrambled eggs with your choice of veggies, stuff your sweet potatoes, and enjoy!
I’m always looking for new breakfast ideas. What’s your favorite thing to cook up in the morning? Leave me a comment and let me know!
| Prep Time | 5 minutes |
| Cook Time | 1 hour |
| Servings |
serving
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- 1 sweet potato
- 2 eggs
- 3 stalks asparagus
- 1/4 cup tomatoes, diced
- 1/4 cup red onion, diced
- 2 cloves garlic, minced
- 1/4 cup shredded cheese
- 1 tbsp olive oil
- Dash turmeric
- Dash pepper
- Dash salt
Ingredients
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- Preheat oven to 400 F. Cut the sweet potato in half and place on sheet pan. Bake for 40-45 minutes, until sweet potatoes are fork-tender.
- Add olive oil to skillet and distribute evenly over medium heat. Add vegetables and cook 1-2 minutes, until asparagus is bright green and onions become translucent.
- In a separate bowl, crack 2 eggs and beat with a fork until blended.
- Add egg mixture and seasoning to skillet and stir as eggs begin to set. Continue pulling and folding eggs until eggs are cooked through and no liquid remains.
- Remove sweet potatoes from the oven and use a spoon to scoop out half of center. Sprinkle cheese into center and stuff with scrambled eggs.
Feel free to get creative and use whatever vegetables you have on hand to make your own unique creation.
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