Stuffed Sweet Potato Breakfast
Stuffed Sweet Potato Breakfast
Total Cook Time: 60 minutes
Total Preparation Time: 10 minutes
Total Time to Eat: 70 minutes
Servings: 6
Ingredients:
- 2 large sweet potatoes
- 8 ounces turkey breakfast sausage
- 4 large eggs
- Salt, pepper, seasoning of choice
Directions:
- Preheat the oven to 350 F.
- Wash the sweet potatoes and pat them dry.
- Poke several holes in the surface with the tip of a sharp knife
- bake for 50 to 60 minutes, or until they give a little when gently squeezed. Remove from the oven and cool slightly.
- While the potatoes are baking, cook the sausage in a skillet over medium-high heat, breaking it up with a wooden spoon, until it is no longer pink in the center.
- Remove with a slotted spoon to a paperP towel lined plate and discard all but a tablespoon or two of the fat.
- Lower the heat under the skillet to medium low.
- Whisk the eggs in a bowl; cook in the fat from the sausage until softly scrambled and fluffy.
- Remove from the heat and set aside.
- Cut the sweet potatoes in half lengthwise and carefully scoop out the flesh into a large mixing bowl, reserving the skins; lightly season with salt and pepper. Gently stir in the sausage, and scrambled eggs until well-mixed. Spoon the mixture back into the reserved sweet potato skins and transfer to a rimmed baking sheet.
- Return to the oven and bake at 350 F for 10 to 15 minutes, or until the potatoes are heated through. Serve with salsa, if desired.
Enjoy the Stuffed Sweet Potato Breakfast.
