Breakfast Egg Stuffed Sweetpotatoes
Servings: 4
Calories: 420kcal
Ingredients
- 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
Instructions
- 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.
Notes
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
Serving Size
1
Amount per Serving
Calories
420
% Daily Value*
Fat
25
g
38
%
Saturated Fat
12
g
75
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
9
g
Cholesterol
222
mg
74
%
Sodium
621
mg
27
%
Potassium
528
mg
15
%
Carbohydrates
25
g
8
%
Fiber
3
g
13
%
Sugar
5
g
6
%
Protein
22
g
44
%
Vitamin A
16656
IU
333
%
Vitamin C
3
mg
4
%
Calcium
342
mg
34
%
Iron
2
mg
11
%
Net Carbohydrates
21
g
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
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