Breakfast Stuffed Sweet Potatoes with Baked Eggs
In short: Roasted sweet potato halves piled with garlicky spinach, black beans and cheddar, each topped with a baked egg. A filling gluten-free breakfast. It takes about 1 h 10 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 55 min
- Total
- 1 h 10 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 410 kcal
Sweet potatoes make a sturdy, naturally sweet base for breakfast. Here the halves are roasted until creamy, then fluffed and piled with garlicky spinach, black beans and cheddar, with an egg baked right on top. The yolk runs into the potato like a sauce. Roast the sweet potatoes ahead and the assembly takes ten minutes, which makes this a smart choice for a weekend brunch or a meal-prepped weekday breakfast.
Instructions
- Heat the oven to 200°C (400°F) and line a baking sheet with baking paper. Halve the sweet potatoes lengthwise, rub the cut sides with half the oil, the paprika and 1/4 tsp of the salt, and set them cut side down on the sheet.
- Roast for 35 to 40 minutes, until the flesh is very tender and a knife slides in without resistance.
- Meanwhile, heat the remaining oil in a skillet over medium heat. Cook the garlic for 30 seconds, then add the spinach with a pinch of salt and cook until wilted, 2 to 3 minutes. Stir in the black beans and warm through for 1 minute.
- Turn the sweet potatoes cut side up and fluff the flesh with a fork. Press a well into the center of each half with the back of a spoon, pushing the flesh outward slightly.
- Pile the spinach and bean mixture around the wells and sprinkle with half the cheese. Crack an egg into each well and season with the remaining salt and pepper.
- Bake for 12 to 15 minutes, until the whites are set and the yolks are still soft, adding the remaining cheese for the last 2 minutes.
- Top with spring onions and serve with hot sauce if you like.
Tips
- Roast the sweet potatoes up to 3 days ahead and keep them in the fridge. On the day, fill them, crack in the eggs and bake for 15 to 18 minutes.
- Swap the filling for sautéed mushrooms, kale or crumbled feta, or add diced avocado after baking.
Questions and answers
Can I use regular potatoes instead of sweet potatoes?
Yes. Large baking potatoes work the same way but take 10 to 15 minutes longer to roast, and the filling will taste less sweet.
How do I know when the eggs are done?
The whites should be opaque and set, with the yolks still wobbling. Bake 2 to 3 minutes longer for firmer yolks.
Can I meal prep stuffed sweet potatoes?
Prepare the potatoes and filling up to 3 days ahead, but add and bake the eggs fresh on the day. Baked eggs turn rubbery when reheated.
How long does it take to make Breakfast Stuffed Sweet Potatoes with Baked Eggs?
About 1 h 10 min in total: 15 min of preparation and 55 min of cooking.
How many calories are in Breakfast Stuffed Sweet Potatoes with Baked Eggs?
About 410 kcal per serving, with 16 g of protein, 47 g of carbohydrates and 18 g of fat. These values are estimates.
Nutrition per serving
| Calories | 410 kcal |
|---|---|
| Protein | 16 g |
| Carbohydrates | 47 g |
| Fat | 18 g |
| Fiber | 9 g |
| Sugar | 9 g |
| Sodium | 670 mg |
Estimated values, calculated from the ingredients.
