Description
Roasted sweet potatoes stuffed with fluffy scrambled eggs, sautéed vegetables, and melted cheese for a hearty, wholesome breakfast packed with flavor and nutrients.
Ingredients
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- 6 large eggs
- 1/4 cup milk
- 1/2 cup diced bell peppers
- 1/4 cup diced red onion
- 1 cup fresh spinach, chopped
- 1 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Optional: cooked bacon or sausage for topping
Instructions
- Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and rub lightly with olive oil.
- Place on a baking sheet and roast for 40–50 minutes, or until tender.
- While the potatoes are baking, whisk together eggs, milk, garlic powder, salt, and pepper.
- In a skillet over medium heat, sauté bell peppers and red onion for 3–4 minutes until softened. Add spinach and cook until wilted.
- Pour egg mixture into the skillet and scramble gently until fully cooked.
- Remove sweet potatoes from the oven and let cool slightly. Slice each one lengthwise and fluff the inside with a fork.
- Spoon scrambled egg mixture into each sweet potato and top with shredded cheese.
- Return to the oven for 5 minutes, or until cheese is melted. Serve warm.
Notes
- Swap cheddar for feta or mozzarella for different flavor profiles.
- Add avocado slices or salsa for extra freshness.
- Make it vegetarian by omitting meat toppings.
- Store leftovers in the refrigerator for up to 3 days and reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American