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Sweet Potato Breakfast Stuffed with Scrambled Eggs, Salsa, and Avocado Recipe

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4.3 from 60 reviews

This delicious Sweet Potato Breakfast recipe features whole baked sweet potatoes stuffed with creamy scrambled eggs, fresh salsa, diced avocado, and topped with a dollop of sour cream. A wholesome, nutritious breakfast option that combines the natural sweetness of sweet potatoes with savory eggs and fresh toppings for a satisfying start to your day.

  • Total Time: 50 minutes
  • Yield: 2 servings

Ingredients

Sweet Potatoes

  • 2 medium sweet potatoes

Scrambled Eggs

  • 1 tablespoon butter
  • 4 eggs
  • 2 tablespoons milk
  • Salt and pepper to taste

Toppings

  • Salsa for serving
  • ½ avocado, diced for serving
  • Sour cream for serving

Instructions

  1. Preheat and Prepare Sweet Potatoes: Preheat the oven to 425°F and line a quarter sheet pan with parchment paper to prevent sticking and ensure easy cleanup.
  2. Bake Sweet Potatoes: Wash the sweet potatoes thoroughly, dry them, and poke holes all over each sweet potato using a fork. Place them on the prepared baking sheet and bake for 40-50 minutes until tender through to the center.
  3. Whisk Eggs: While the sweet potatoes bake, crack the eggs into a medium bowl. Add milk and whisk together until the mixture is smooth and fully combined.
  4. Cook Scrambled Eggs: Melt the butter in a nonstick skillet over medium heat. Carefully pour in the egg mixture without stirring initially. When the edges start to set, use a spatula to gently push the cooked egg from the edges toward the center. Continue this folding motion every few seconds until the eggs are almost set but still slightly runny, about 2-3 minutes total.
  5. Prepare Sweet Potatoes for Filling: Remove the sweet potatoes from the oven and allow to cool slightly. Cut a slit down the center of each sweet potato about two-thirds of the way through. Using a fork, gently mash the inside to loosen the flesh and season with salt and pepper.
  6. Assemble and Serve: Divide the scrambled eggs evenly between the two sweet potatoes. Top with salsa, diced avocado, and a dollop of sour cream. Optionally, add hot sauce and cilantro for extra flavor.

Notes

  • Storage: Baked sweet potatoes can be stored in the refrigerator for up to 5 days.
  • Scrambled eggs are best consumed within 3 to 4 days when refrigerated.
  • Cut avocado should be eaten within 1 to 2 days to maintain freshness and prevent browning.
  • This recipe can be customized with your favorite toppings such as hot sauce, cilantro, or cheese for added flavor.
  • Author: Amelia
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/sweet-potato-breakfast-stuffed-with-scrambled-eggs-salsa-and-avocado-recipe/