Description
A wholesome and protein-rich breakfast made with baked sweet potatoes filled with eggs, vegetables, and cheese. These breakfast boats are flavorful, customizable, and perfect for a balanced start to your day.
Ingredients
2 large sweet potatoes
4 large eggs
Salt, to taste
Black pepper, to taste
1 cup fresh spinach, chopped
1 tomato, diced
1 head broccoli florets, chopped
1/2 cup diced white onion
1/2 cup diced red bell pepper
1/2 cup Tillamook Farmstyle Fine Cut Mexican Blend Shredded Cheese
1/4 cup cooked and crumbled turkey bacon or beef pepperoni
1 ripe avocado, sliced
1 tablespoon Texas Pete® Original Hot Sauce or Crystal® Hot Sauce
Instructions
1. Preheat the oven to 400°F (200°C).
2. Pierce the sweet potatoes with a fork several times and microwave for about 7 minutes until softened.
3. Slice each sweet potato lengthwise in half and scoop out most of the flesh, leaving a 1/4-inch border around the edges.
4. Place the sweet potato halves on a parchment-lined baking sheet.
5. Crack one egg into each sweet potato half.
6. Add diced spinach, tomatoes, onions, bell peppers, and broccoli florets.
7. Top with shredded Tillamook cheese and turkey bacon or beef pepperoni crumbles.
8. Season with salt and black pepper.
9. Bake for 8–12 minutes, until the eggs are cooked to your desired doneness.
10. Remove from oven and top with avocado slices and a drizzle of Texas Pete® or Crystal® Hot Sauce.
11. Serve warm and enjoy.
Notes
You can prepare the sweet potatoes ahead of time to save morning prep.
Try adding mushrooms, kale, or extra cheese for variety.
For a meatless version, skip the bacon and add more vegetables.
Store leftovers in the refrigerator for up to 3 days in an airtight container.
Reheat in the oven at 350°F for about 10 minutes or microwave for 1–2 minutes.
Pair with a side of fruit or a light salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 19 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American