Breakfast & Brunch
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Sweet Potato Breakfast Boats

I think you know by now that I love eggs. It’s one of my favorite foods, I eat them at least 5-6 times per week and my motto is “just put an egg on it.” I’m always searching for new ways to eat them and saw a picture on Instagram that inspired today’s recipe. It’s a sweet potato breakfast boat. Essentially, buy the largest sweet potato you can find, cook it, scoop some of the sweet potato out, then fill with eggs and other veggies and bake! I made mine so the egg white is cooked but the yolk is nice and runny. I’m definitely adding this to my regular egg recipes! 

Ingredients:

  • 1 large sweet potato
  • 1/3 cup Roma tomatoes
  • 1/3 cup mushrooms
  • 1/3 cup spinach 
  • 2 eggs
  • Salt, pepper, garlic salt, cinnamon
  • 2 TBSP shredded cheese
  • Avocado, cut in half 

Instructions:

  • Preheat oven to 425 degrees
  • Line a rimmed cookie sheet with tin foil or parchment paper
  • Prick sweet potato with fork 4-5 times
  • Place sweet potato on cookie sheet and bake in preheated oven for 45-60 minutes or until soft to touch
  • While sweet potatoes are cooking, take half of each vegetable and dice 
  • For the remaining vegetables, cut in half
  • Remove sweet potato from oven and cut in half
  • Using a TBSP, remove the majority of the sweet potato flesh from the skin, keeping about 1/4 inch around the sides

  • Place sweet potato in an oven-safe dish and toss with seasonings
  • Season the sweet potatoes with salt, pepper and onion salt
  • Add chopped spinach

  • Crack one egg into a bowl then slowly pour the egg into the sweet potato half 
  • Top with half of diced tomatoes and mushrooms
  • Repeat with other sweet potato half

  • Sprinkle with salt, pepper and onion salt again
  • In a side bowl, toss extra veggies, 1 TBSP EVOO and seasonings
  • Pour extra veggies around sweet potatoes
  • Sprinkle each sweet potato with 1 TBSP cheese

  • Bake in oven for 15-20 minutes or until egg whites aren’t runny
  • Remove from oven
  • Plate one sweet potato, half of veggies and half of avocado 

Sweet Potato Breakfast Boats

Prep Time 15 mins
Cook Time 1 hr 20 mins
Course Breakfast
Servings 2 people

Ingredients
  

  • 1 large sweet potato
  • 1/3 cup Roma tomatoes
  • 1/3 cup mushrooms
  • 1/3 cup spinach 2 eggs 
  • Salt, pepper, garlic salt, cinnamon
  • 2 TBSP shredded cheese
  • Avocado, cut in half

Instructions
 

  • Preheat oven to 425 degrees
  • Line a rimmed cookie sheet with tin foil or parchment paper
  • Prick sweet potato with fork 4-5 times
  • Place sweet potato on cookie sheet and bake in preheated oven for 45-60 minutes or until soft to touch
  • While sweet potatoes are cooking, take half of each vegetable and dice 
  • For the remaining vegetables, cut in half
  • Remove sweet potato from oven and cut in half
  • Using a TBSP, remove the majority of the sweet potato flesh from the skin, keeping about 1/4 inch around the sides
  • Place sweet potato in an oven-safe dish and toss with seasonings
  • Season the sweet potatoes with salt, pepper and onion salt
  • Add chopped spinach
  • Crack one egg into a bowl then slowly pour the egg into the sweet potato half 
  • Top with half of diced tomatoes and mushrooms
  • Repeat with other sweet potato half
  • Sprinkle with salt, pepper and onion salt again 
  • In a side bowl, toss extra veggies, 1 TBSP EVOO and seasonings
  • Pour extra veggies around sweet potatoes
  • Sprinkle each sweet potato with 1 TBSP cheese
  • Bake in oven for 15-20 minutes or until egg whites aren't runny
  • Remove from oven
  • Plate one sweet potato, half of veggies and half of avocado

Stay hungry…

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