Eggs Baked in Sweet Potatoes

Eggs Baked in Sweet Potatoes

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If you’re craving something sweet for breakfast but also wanting to keep it under 200 calories, this meal is a just that. Nothing short of simply delicious and clean, these egg filled sweet potatoes are not only customizable to your liking, but they are also a great source of natural energy.

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Chicago

Time needed

35 min preparation + 23 min cooking

Serving Size / Yield

3 servings

Ingredients

  • 3 large sweet potatoes
  • 6 eggs
  • 2 tbsp. olive oil
  • 4 pieces cooked bacon, crumbled
  • 2 tsp. chives
  • Salt and pepper to taste
  • Cherry tomatoes, sliced

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Directions

Preheat oven to 350º F.
Poke potatoes with a fork and bake in the microwave for 8 minutes on high. Then, cut the sweet potatoes in half and scoop some of the filling out, leaving a shallow bowl-like shape to hold the egg.
Put the sweet potato flesh in a bowl and mix with olive oil and salt and pepper to taste.
Put a scoop of the potato mixture back in each potato. Try to push it up the sides. This will help it hold the egg.
Crack an egg into each hole and top with salt and pepper.
Bake in the oven for 20-25 minutes.
Sprinkle with crumbled bacon, chives, and top with sliced cherry tomatoes.


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