Breakfast Stuffed Sweet Potatoes
Recipe by Jaclyn Irwin
Prep the sweet potatoes ahead of time and then simply stuff them in the morning for a quick breakfast. It’s loaded with healthy fat and complex carbs which will help keep you feeling satiated.
Preheat the oven to 400ºF and line a baking sheet with parchment paper.
Pierce the sweet potato with a fork a few times all over and place on the baking sheet. Place in the oven to bake for 45 to 50 minutes, until cooked through.
Remove the sweet potato and slice in half down the middle, season with half the ghee and salt and pepper.
In a skillet over medium heat, add the remaining ghee and then add the kale. Cook, stirring occasionally until wilted. Season with salt and pepper and stuff the sweet potato.
In the same skillet, add additional ghee if necessary and cook the egg for about 5 minutes, until the edges are crispy and cooked to your liking. Carefully place the egg into the sweet potato.
Top with cubed avocado and everything bagel seasoning.
Serve and enjoy!
Note: For quicker assembly, cook the sweet potato ahead of time.
Substitutions: No dairy, omit the ghee and use extra virgin olive oil or coconut oil. No Kale, use another green such as spinach, swiss chard or arugula. No everything bagel seasoning: use an even mix of poppy seeds, garlic flakes, onion flakes, black and white sesame seeds and sea salt.
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