These super healthy Baked Sweet Potatoes with Egg will give you a nutritional jump start to your day. They are full of protein and healthy fats that will keep you full until lunch. {paleo, whole30, gluten-free}
How's your summer going guys? Hope you are enjoying those last long days of summer.
Now's the time to think about your summer bucket list. Did you do everything you wanted to this summer? Did you take long walks on the river with your kids and your dog? Did you have a picnic on the beach? Did you jump off the high dive? If not, there's still time, so don't waste a second.
If not, there's still time, so don't waste a second.
We are crossing off our bucket list here in Nantucket. We have long beach days with lunch in the sand, early morning fishing trips with the boys, cookouts on the beach, long bike rides and way too much ice cream. Long live summer!
These Baked Sweet Potatoes with Egg might look like an odd breakfast, but it tastes so good. It's full of protein and healthy fats that keep you from getting hangry at 10 AM. I made a bunch of these and they kept well in the fridge for four days. I just reheated them a bit in the microwave. They are fairly easy to put together so why not make a big batch at one time?
I made a bunch of these and they kept well in the fridge for four days. I just reheated them a bit in the microwave. They are fairly easy to put together so why not make a big batch at one time? School is starting soon and life will get crazy busy. We need all the help we can get.
I topped mine with store bought guacamole for some extra healthy fat but you can eat them without. If you are loving eggs in cups like this check out these...
Baked Sweet Potatoes with Egg
Ingredients
- 3 large sweet potatoes
- 6 eggs
- 2 tablespoon coconut oil
- 4 pieces cooked bacon crumbled
- salt and pepper
Instructions
- Preheat oven to 350º.
- Poke potatoes with a fork and bake in the microwave. Mine took about 8 minutes. Let them cool a bit. Or bake in the oven for about 60 minutes at 350°.
- Cut sweet potatoes in half and scoop out some of the insides but not all. You want to leave a good layer so it will be able to hold the egg.
- Put the sweet potato flesh in a bowl and mix with coconut oil and salt and pepper to taste.
- Place potatoes on a sheet pan. Put a scoop of the potato mixture back in each potato. Try to push it up the sides. This will help it hold the egg.
- Crack an egg into each hole and top with salt and pepper.
- Bake in the oven for 20-25 minutes.
- Sprinkle with crumbled bacon.
- Top with guacamole (optional).
Notes
Nutrition
This recipe was adapted from Running With Spoons.
The Gourmet Gourmand says
This is such a wonderful and nutritious recipe! Glad to hear you are enjoying your summer- I miss summers back in Michigan. In California it's been so so hot and dry. Although it is always a nice excuse to get to the ocean.
Mary Ann | The Beach House Kitchen says
Such a nice and hearty breakfast Karen! This one will keep me full til dinner! Keep enjoying your summer!
Amber says
I am in love, love, love with this idea of doing little sweet potato breakfast boats.
Karen Kelly says
Thank you!
Kathy @ Beyond the Chicken Coop says
This looks like a winning breakfast. I will be sharing this with my sister....she's all about sweet potatoes and often eats them for breakfast. She will love how you've done them up!
Karen Kelly says
Thanks for sharing Kathy!
Robyn @ Simply Fresh Dinners says
What a delicious and creative breakfast, Karen! I love my eggs in the morning and I know I would gobble this up in a hurry. Sharing 🙂
PS...Do you think if we all refuse to acknowledge the end of summer that fall will just be delayed a bit?
Mary says
This looks wonderful! I love roasted sweet potatoes and this looks like a great way to use them!
Karen Kelly says
Thanks Mary!
Tina Dawson | Love is in my Tummy says
So simple, and so few ingredients! Sweet potatoes are one of the most nutritious foods in the world. What a wonderful way to kickstart the day!!
Karen Kelly says
Thanks Tina!
Garlic + Zest says
That's genius!
Karen Kelly says
Thanks Lisa!
Ludmilla says
A very interesting combination for sweet potatoes. I love the addition of the coconut oil!!
Karen Kelly says
Thanks!
Cheyanne @ No Spoon Necessary says
I am so not ready for summer to end... I still have SO much to cross off my summer bucket list! Gah! Anyways, this doesn't look like an odd breakfast AT ALL! Sweet potatoes and eggs are so delicious together! I could legit eat this for breakfast and dinner daily! Cheers, girlfriend - to enjoying the rest of summer!
Phi @ The Sweetphi Blog says
Your days in Nantucket sound amazing - and these sound like such a healthy breakfast 🙂
Ami@NaiveCookCooks says
Karen this looks delicious. Just few nights back we made something similar but with some grilled veggies and salsa and cheese on top ! Love your healthier version! 🙂
Karen @ The Food Charlatan says
Such a great idea Karen! Looks delicious and now I want to try it with regular potatoes, because I'm not as healthy as you are. haha! PS, Summer forever!
Karen Kelly says
Thanks Karen!