Breakfast Stuffed Sweet Potatoes
Servings: 6
Calories: 252kcal
Ingredients
- 3 medium-large sweet potatoes
- 6 eggs
- 6 oz sausage
- 1/2 red bell pepper diced
- 1/2 tsp dried onion
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
- handful fresh spinach leaves chopped
Instructions
- 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!
Notes
- 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.