Breakfast Baked Sweet Potatoes
Loaded with cheese and egg, these Breakfast Baked Sweet Potatoes are the best way to start your day. Easy to make, healthy, and delicious!
Servings: 6 servings
Ingredients
- 3 large sweet potatoes for baking
- 2 tbsp olive oil
- 1/4 cup cheddar cheese shredded
- 6 large eggs
- 1/4 tsp black pepper
- 1/2 tsp kosher salt
- Chopped chives
Instructions
- Preheat the oven to 375F and place the sweet potatoes into a baking dish or tray.
- Prick the potatoes a few times with a fork and coat with a bit of oil. Bake in the preheated oven for 45-60 min (depending on their size), or until fork tender.
- Once done, remove from the oven and allow to cool for a bit. Cut the potatoes in half lengthways.
- Use a fork to fluff the inside of the potatoes, making sure you leave the skin intact. Season with salt and pepper to your taste, add half of the cheese, and crack the eggs in.
- Top with remaining cheese and transfer to the preheated oven. Bake for about 15 minutes, or until egg whites are set.
- Garnish with chives and serve immediately.
Notes
- Use a preheated oven.
- When baking the potatoes the first time, cover them in foil.
- Allow the potatoes to cool slightly after the first bake and before slicing them open.
- Ideally, shred your cheese. Pre-shredded cheese contains caking agents which means it doesn't melt as well. But feel free to use pre-shredded if that's what you have on hand - still tastes great!
- Garnish with chives or whichever herbs you wish!
Nutrition
Calories: 221kcal | Carbohydrates: 23g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 169mg | Sodium: 348mg | Potassium: 442mg | Fiber: 3g | Sugar: 5g | Vitamin A: 16316IU | Vitamin C: 3mg | Calcium: 92mg | Iron: 1mg