Scrambled Egg Stuffed Sweet Potato

Scrambled Egg Stuffed Sweet Potato

We’re got a breakfast theme going this week. 😉

I currently have two obsessions: sweet potatoes and organic eggs. It used to be hummus for awhile, but I’m trying to cut back ever since I found out that chickpeas are not great for bloating and digestion. And I was eating a lotttt of hummus.

So what’s better than to stuff some eggs into a sweet potato and call it breakfast? No cheese needed (no really), especially when you get the sweet potato all caramelized and the eggs super fluffy. 

You can even make a few baked sweet potatoes ahead of time, and then just reheat one in the oven while you make your eggs. 🙂



Scrambled Egg Stuffed Sweet PotatoScrambled Egg Stuffed Sweet Potato

Scrambled Egg Stuffed Sweet Potato
Serves 1
Cook Time
25 min
Cook Time
25 min
  1. 1 small sweet potato
  2. olive oil
  3. sea salt and pepper
  4. ghee butter
  5. 2 eggs
  6. 1 tablespoon coconut milk (*optional)
  7. chives, chopped
  1. preheat the oven to 400 degrees F.
  2. Slice the sweet potato in half length wise.
  3. drizzle olive oil onto the flesh and rub in until fully covered
  4. season with sea salt and pepper, and then place face down on a baking sheet lined with parchment paper
  5. bake for 25-30 minutes until fork tender
  6. while the sweet potato is roasting, add a small dollop of ghee to a pan.
  7. In a small bowl whisk the two eggs with the coconut milk, sea salt and pepper.
  8. pour into the pan over low medium heat and slowly scramble.
  9. remove the sweet potato from the oven, and when it's cool enough to handle mash the inside with a fork.
  10. Stuff the sweet potato with the scrambled eggs
  11. top with chives
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