Breakfast Stuffed Sweet Potatoes

Stuffed sweet potatoes with scrambled eggs, maple sausage, cherry tomatoes and avocado. It’s the breakfast of champions!

Breakfast Stuffed Sweet Potatoes - Stuffed sweet potatoes with scrambled eggs, maple sausage, cherry tomatoes and avocado!

I don’t know about you guys but anything that’s “stuffed” is always a plus in my book. Oreo stuffed cookiesquinoa stuffed bell peppers, stuffed portobello mushrooms, cream cheese avocado stuffed puff pastries, and so forth. I love it all! And now, I’ve found something else to stuff: sweet potatoes.

Breakfast Stuffed Sweet Potatoes - Stuffed sweet potatoes with scrambled eggs, maple sausage, cherry tomatoes and avocado!

Scrambled eggs, cherry tomatoes, sweet maple sausage crumbles, and of course, California Avocados with oozing melting cheese on top. Yeah, that all gets stuffed in this sweet potato. It’s pretty epic. So epic that I had at least 3 of these.

Okay, I lied. I had 5. But hey, it was worth every single bite and the hour that I spent at spin class!

Be sure to check out what everyone else is bringing to the breakfast table!

Breakfast Stuffed Sweet Potatoes

Prep Time 10 minutes

Cook Time 1 hour, 10 minutes

Total Time 1 hour, 20 minutes

Yield 4

4

Breakfast Stuffed Sweet Potatoes

Stuffed sweet potatoes with scrambled eggs, maple sausage, cherry tomatoes and avocado!

Ingredients

  • 4 sweet potatoes
  • 3 large eggs, scrambled
  • 3 maple sausage links
  • 1/2 cup cherry tomatoes, halved
  • 1 cup shredded cheddar cheese
  • 1 avocado, halved, seeded, peeled and diced

Instructions

  • Preheat oven to 400 degrees F. Place potatoes onto a baking sheet. Place into oven and bake for 1 hour, or until tender; let cool enough to handle.
  • Cut each potato in half horizontally, then carefully scoop out the center of the potato, reserving for another use, leaving about 1/2-inch of potato on the skin.
  • In a medium skillet, add sausage links and cook until browned, about 2-3 minutes, making sure to crumble the beef as it cooks; drain excess fat.
  • Add eggs, crumbled sausage, cherry tomatoes and cheese to each potato skin. Place into oven and bake for an additional 5 minutes, or until the cheese has melted.
  • Serve immediately, topped with avocados.
http://damndelicious.net/2013/09/03/breakfast-stuffed-sweet-potatoes/

Disclosure: I have been selected to be an ambassador foCalifornia Avocado. While I have been compensated for my time, my opinions are my own.


Comments

  1. says

    Wow this is just gorgeous! I love it. The bits of green avo against those orange sweet potatoes is just beautiful! I’d love this any time, not just breakfast!

    Thanks for linking up my Cream cheese avocado stuffed puff pastries!

  2. says

    Chung-Ah, this is heaven on a breakfast plate! Delicious, but (I like to think) healthy at the same time! I adore sweet potatotes. I’ve never stuffed them like this before though. I think I need to start! x

  3. says

    I haven’t been here for a while. Such a beautiful new site renovation! :-) And anything stuffed is great in my books. Love these flavours. Sweet, savoury..

  4. says

    Love this idea! I was never that into sweet potatoes, but lately I’ve been using them more and more (my sister moved back home and LOVES them). Never really considered them for breakfast, though, but it makes sense – and they look amazing. I’ll for sure be trying this out.

    • Chung-Ah says

      I never really considered them for breakfast either but now I only want them for breakfast! Let me know how yours turns out :)

  5. says

    OK, I know i already said this, but I love the new site!! It is so cute and awesome!!

    As are these sweet potatoes!! Holy Fudge!! They are amazing and so my thing! I love all stuffed foods too!

  6. says

    I love sweet potatoes & you made them even better! These are fantastic any time of day! Loving your new site too!! I’m so happy I can comment again – you’re old site wouldn’t let me for the past few weeks. It looks fantastic!

    • Chung-Ah says

      I didn’t scoop out that much so I ended up just eating it as is! But you could always use it for a sweet potato-type soup. Hope that helps!

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