Sometimes ideas for recipes just hit me…like in the back of the head. I’ll be getting ready to make the same old boring thing then bam! I see the ingredients and suddenly I just feel the urge to make something completely different. It’s kinda what happened with these meatballs i made last week! And it happened with this recipe too.
I was gearing up to eat an incredibly boring breakfast of a sweet potato and a couple of eggs, when suddenly i wanted to put the egg IN the sweet potato. What what whaaat?! I’m sure I can’t be the only person who’s ever thought of this, but i felt like a bit of a genius at the time.
Now I just googled it and see Plaid and Paleo has a very similar recipe. Great minds think alike i guess!! I’m still going to share my version because it is a bit different still. I used chives, i used the whole potato instead of half, and i shoved 2 pieces of bacon AND 2 eggs into a serving. And everyone on instagram is like “recipe?!?!?”. Plus, the technique is different and mine is a single serve recipe Twin brains though. For real.
This is something that you could play around with a LOT and would be great to make with leftovers after a big breakfast the day before. You could really put any kind of breakfast meat in there. a crumbled up sausage would be deliiiicious! I also think stirring in some salsa and ‘garnishing’ with some avocado slices would be lovely. Feel free to multiply this recipe when cooking for guests! I think this would go over really well.
I highly advise you bake your sweet potato in the oven at 350 for one hour the night before you plan to make this breakfast. it will be much faster to put together in the morning this way!
Twice baked paleo breakfast sweet potato
Number of servings: 1
Per Serving 559 calories
Fat 40 g
Carbs 27 g
Protein 21 g
- 1 sweet potato, baked the night before
- 2 eggs
- 2 slices of bacon
- 1 tsp bacon grease
- 1 tbsp chives, plus more for garnish
- dash of salt
- If potato is not already pre baked, bake it now (at 400 on a baking sheet covered in parchment paper for one hour). Leave the oven on or preheat oven to 400 degrees.
- In a small pan, cook the bacon over medium until a bit crispy. Remove from heat, chop into small pieces, and reserve at least 1 t grease.
- Remove potato from oven and slice in half length wise. Press the ends together a bit to open it up. Scoop out the insides into a small bowl.
- In this bowl, mix in the bacon, bacon fat, chives, and salt. Spoon back into the skin and indent the middle to make room for the eggs. I tried to make mine ‘bowl like’.
- Crack two eggs into the indent, and bake for 20 – 25 minutes. It’s done when the white is solid. A shorter cooking time will result in a more liquid yolk.
- Sprinkle with chives and enjoy!
Hope you enjoy it!