Description
Start your day with a vibrant Sweet Potato Breakfast Recipe that combines baked sweet potatoes with fluffy scrambled eggs, fresh salsa, creamy avocado, and a dollop of sour cream. This nutritious dish is not only satisfying but also rich in vitamins and minerals, making it an ideal choice for both busy mornings and leisurely weekends. Enjoy the delightful explosion of flavors from savory eggs, zesty salsa, and rich avocado while nourishing your body with wholesome ingredients. Perfect for brunch gatherings or a comforting solo breakfast, this recipe is versatile enough to cater to your taste preferences.
Ingredients
Scale
- 2 medium sweet potatoes
- 4 large eggs
- 1 tablespoon butter
- 2 tablespoons milk
- Salsa (for serving)
- ½ avocado (diced for serving)
- Sour cream (for serving)
- Salt and pepper
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Wash and dry the sweet potatoes. Poke holes in them with a fork and place them on the baking sheet.
- Bake for 40-50 minutes until tender throughout.
- While they bake, whisk eggs and milk together in a bowl until well combined.
- Melt butter in a nonstick skillet over medium heat. Pour in the egg mixture without stirring.
- As edges set, gently push them toward the center until nearly cooked, about 2-3 minutes.
- Once sweet potatoes are done, cut them open and mash slightly inside using a fork; season with salt and pepper.
- Fill each sweet potato with scrambled eggs and top with salsa, diced avocado, sour cream, and any additional toppings you prefer.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato (approximately 300g)
- Calories: 410
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 13g
- Cholesterol: 210mg