Did I mention we love sweet potatoes? Ohhh… That’s right. I’m a broken record now! LOL! Gah! We just can’t get enough of them!
This is one of Mo’s favorite Breakfast “inventions…” As part of our meal prep each week, I bake 4-5 sweet potatoes, let them cool, place them in a large tupperware and then into the fridge for easy breakfasts or lunches throughout the week!
Yes, you could use a microwave to reheat – BUT – if you have access to an oven, turn it to the broil setting and then place a piece of parchment paper onto a baking sheet. Get a pre-baked potato out of the fridge, slice it down the middle without cutting all the way through, place it on the parchment paper lined pan cut side up and then under the broiler for 5-7 minutes. It crisps up the skin a little and heats the potato through… It is DE-lish! And then, make this recipe to stuff the potato with! It’s the perfect breakfast or lunch… Or dinner for that matter!
Hope this makes life a little easier and allows you to eat clean when you’re in a hurry!
Egg and Spinach Stuffed Sweet Potato
- 3 whole cage-free eggs
- 1-2 large handfuls spinach*
- 1 tsp coconut oil
- 1 clove garlic, minced
- 1 medium/large sweet potato, baked*
- pinch of cayenne pepper
- 2 pinches ground turmeric
- 1/8 tsp ground cumin
- 1/8 tsp ground coriander
- sea salt and black pepper, to taste
- crumbled goat cheese, shredded raw manchego, pecorino or parmesan (optional)
- Take the sweet potato out of the fridge, slice down the middle, but not all t he way through and fluff with a fork – place on a parchment lined baking sheet and under the broiler of your oven for 7-8 minutes or if you do not have access to an oven, place the potato on a glass plate (not plastic please) and into the microwave for 60 seconds.
- While the sweet potato warms up, place the coconut oil into a small skillet over medium heat. Add garlic and sauté for 1 minute, stirring a few times to keep garlic from burning.
- Add spinach (or greens of choice) and sauté until greens begins to wilt.
- As the greens are sautéing mix eggs and spices in a bowl and whisk with a fork or whisk until the eggs are completely yellow and you see no more of the whites. Add eggs to the greens and cook to your liking.
- Once the eggs are done place into the sweet potato, top with cheese or nutritional yeast (if using) and serve.
- Feel free to use any greens you’d like – kale, swiss chard, arugula, etc.
- I suggest baking a few sweet potatoes at a time at the beginning or middle of the week to have prepped for this recipe or others. Simply line a baking sheet with parchment paper and place a washed sweet potato or a few on top. Place in the top or middle rack of your oven on 425 degrees F for 60-80 minutes – until softened or easily pierced with a fork.