Today I'm sharing one of my favorite new breakfasts to "meal prep"... just in time for Sunday!
I microwaved the sweet potatoes to keep things quick & simple, then scooped out the insides. Save them~ because they're perfect for a quick sweet potato mash with dinner (just add grass-fed butter & cinnamon).
The sweet potato "shells" are then ready to be stuffed with a deliciously smokey-savory breakfast scramble of chorizo sausage, eggs, and veggies. The mix of protein and carbs makes for the perfect nutritious breakfast that will keep you full all morning.
I made a batch of these for our Sunday brunch, then wrapped each leftover potato in foil & saved them for the next couple of mornings. All they needed was a minute in the microwave, & breakfast was done.
Such a delicious way to start the day! *I rhymed*
Hope you love 'em!
- 3 medium-large sweet potatoes
- 6 eggs
- 6 oz chorizo sausage
- 1/2 red bell pepper, diced
- 1/2 tsp each: dried onion, garlic powder, salt, & pepper
- handful of fresh spinach leaves, chopped
- medium mixing bowl
- large skillet
- baking sheet
- Preheat the oven to 400ºF.
- Scrub the sweet potatoes, poke a few small holes in them, and wrap each one in a damp paper towel. Microwave for 4 minutes on each side, then add one more minute at a time until they are soft.
- Cut the sweet potatoes in half, lengthwise, and use a spoon to scoop out the center of the potato.* Leave about 1/4" of potato on the skin.
- Whisk the eggs and spices in a medium bowl, and set aside.
- In a large skillet, cook the chorizo sausage* & bell pepper for 3-4 minutes, or until the sausage is browned. Move the sausage & pepper to the edges of the pan, and pour the eggs in the middle. Stir in the chopped spinach, and scramble until the eggs are cooked.
- Distribute the scrambled mixture into the sweet potatoes, and lay on a baking sheet. Bake at 400ºF for 8-10 minutes, to warm them through.
- Serve hot with hot sauce & avocado. Save leftovers in the fridge for an easy reheated breakfast throughout the week!
- Save the flesh of the potatoes for "mashed sweet potatoes"!
- If you're using raw chorizo, remove the casings and cook until crumbled and cooked through. If the chorizo is fully cooked, dice it into small pieces first then cook until lightly browned.