Breakfast Egg Stuffed Sweetpotatoes
Course: Breakfast, Main Course
Cuisine: American
Keyword: baked potato, breakfast, breakfasts for dinner, sweet potato
Servings: 4
Calories: 420kcal
- 2 large baked sweetpotatoes poke potatoes with fork & bake at 400°F for 1 hour or until you can slide a fork through without resistance
- 2 cups shredded mozzarella
- 4 bacon slices
- 4 eggs
- Fresh parsley
- Salt & pepper to taste
Cut of each baked potato (bake them the night before or use any leftover baked potatoes!) in half and scoop out some of the flesh. The more you take out the more cheese and bacon you can add.
Break an egg into each potato half, sprinkle some salt and pepper and top with mozzarella cheese.
Add bacon and bake for 20 minutes at 350°F / 180 °C.
Recipe and photo by Roxy’s Kitchen
Please note this recipe has not be tested by NC Sweet Potato Commission.
Nutrition Facts
Breakfast Egg Stuffed Sweetpotatoes
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Serving: 1 | Calories: 420kcal | Carbohydrates: 25g | Protein: 22g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 222mg | Sodium: 621mg | Potassium: 528mg | Fiber: 3g | Sugar: 5g | Vitamin A: 16656IU | Vitamin C: 3mg | Calcium: 342mg | Iron: 2mg | Net Carbohydrates: 21g