Twice baked paleo breakfast sweet potato

Twice baked paleo breakfast sweet potato

twice baked bfast poatato

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 potato

Twice baked paleo breakfast sweet potato

Number of servings: 1

Per Serving 559 calories

Fat 40 g

Carbs 27 g

Protein 21 g

1

Twice baked paleo breakfast sweet potato

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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’.
  5. 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.
  6. Sprinkle with chives and enjoy!

 

twice baked breakfast potato

Hope you enjoy it!

Lightly Sweetened Paleo Pumpkin Pie Bars

Lightly Sweetened Paleo Pumpkin Pie Bars

paleo pumpkin pie bar (3) Ooooh you guys! Get ready, pumpkin spice everything IS COMING!

ppsiscoming credit:quickmeme.com

I can’t talk about pumpkin in September without including that meme, am I right? It would just be weird. Although I have to say most people in Westeros would probably love to have some pumpkin in their life, and be GRATEFUL for these pumpkin pie bars. Geez. Anyways this is totally off topic GOT talk now. Back to pumpkin. It’s getting pretty cold in Ottawa. What’s it like in the rest of the world? Here it was a pretty much instantaneous transition to fall. Even though it’s technically not fall yet. One day I was tanning by the pool and the next I was wearing booties and huddling in sweaters and KNITTING again!! (check out my IG to see my current project…People seem to love it). I want allll of the fall things now. I’ve got squash in my cupboard, pumpkin in my cans, and fuzzy socks on at all times. paleo pumpkin pie bar (5) These paleo pumpkin pie bars are a piece of my obsession. They’re easy. They have a crispy crust and a smooth filling. They are DELICIOUS! They are lightly sweetened, so if you’re taking these to a gathering or sharing with some sugar addicts, add a drop of stevia or another tsp or two of maple syrup. No harm, no foul! They are my new favorite incarnation of paleo pumpkin pie. Now, I’m just going to get to this recipe. I need to go bundle up and get ready for a hike with my papa and Ruby! AKA my favorite people/animals. Enjoy! The equipment I use for this recipe is a small food processor and my oven! paleo pumpkin pie bar (8)

Lightly Sweetened Pumpkin Pie Bars

Number of servings: 20

Per Serving 59 calories

Fat 3 g

Carbs 6 g

Protein 2 g

20

Lightly Sweetened Pumpkin Pie Bars

Ingredients

Instructions

  1. Preheat oven to 400.
  2. In a small food processor, combine all of the crust ingredients. Chop in food processor until everything is in small pieces and starting to come together.
  3. Grease the 8x8 pan and then press the crust into the base of the pan. It should cover the bottom evenly.
  4. Rinse out the food processor then use it to combine the filling ingredients. Pour over crust.
  5. Bake for 35 – 40 minutes, until a toothpick comes out clear.
  6. Let cool COMPLETELY and then slice and serve!
 paleo pumpkin pie bar (4) It’s actually pretty easy as long as you have a food processor! You don’t even need a spoon, really. Hope you try this one out and let us know what you think! Have a great week, xox Sam
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