Breakfast Stuffed Sweet Potatoes

Breakfast Stuffed Sweet Potatoes
  • 50M Total Time

  • 10M Prep Time

  • 12 Ingredients

  • 2 Servings

Nutrient-rich eggs pair well with so many other nutritious foods, including sweet potatoes! These Breakfast Stuffed Sweet Potatoes are easy to make and can be enjoyed at breakfast, brunch, lunch, or dinner.


This recipe was developed for the Incredible Egg by Egg Enthusiast Cara Harbstreet, RD

Cara Harbstreet, RD


  1. Heat your oven to 400 degrees F.

  2. Wash and dry the sweet potatoes. Dry, then rub with a small amount of olive oil. Place on a baking sheet and carefully pierce the skin several times with a sharp knife or fork.

    Bake for 30-40 minutes, or under sweet potatoes are tender. Remove from the oven and allow to cool slightly before slicing open, lengthwise, and adding the scrambled egg mixture.

  3. During the last 10 minutes of baking the sweet potatoes, prepare your bell pepper and onion by dicing into small pieces. Heat a medium skillet over medium-high heat with the remaining olive oil.

  4. Add the bell pepper and onion to the skillet and cook, stirring occasionally, for 3-4 minutes. While the veggies are cooking, crack the eggs into a small dish, add your seasoning blend, and whisk.

  5. Pour the egg mixture over the bell pepper and onion, then add the fresh spinach. Allow to cook for 3-4 minutes or until the eggs are fully cooked and the spinach is wilted and evenly mixed. Season with salt and pepper to taste.

  6. Transfer the baked sweet potatoes to a plate. Carefully stuff the scrambled egg mixture into the opening of the baked sweet potato. Top with goat cheese crumbles, harissa, and chopped chives, if using. Serve hot, accompanied by any leftover spinach, bell pepper, or onion as a side salad.


  • 2 large sweet potatoes
  • 4 large eggs
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced red onion
  • 1 cup fresh spinach
  • 1 Tbsp. olive oil
  • 1/2 tsp. seasoning blend
  • 2 Tbsp. goat cheese crumbles
  • 2 Tbsp. harissa
  • for garnish chives
  • to taste salt
  • to taste ground black pepper

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.