BREAKFAST TWICE BAKED SWEET POTATOES

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Since twice baked sweet potatoes are one of my favorite meals, I just had to create this breakfast version and it does not disappoint! They’re loaded with bacon, onions, and peppers, then baked to perfection with eggs! Whole30 compliant and easy to prep ahead of time.

Morning meals including yams, bacon, and eggs have been my jam since I began paleo.

Interesting, since before paleo I had in a real sense never eaten an egg that wasn’t mixed or hardboiled, never ate yams outside of Thanksgiving, and considered bacon too greasy to even think about processing.

These days, my morning meal is quite often a hash with yams (some of the time plantains) bacon or hotdog, greens, and an egg. Without a doubt, this is a morning meal I LOVE, at the same time, there are certainly times the possibility of a “hash” simply isn’t pretty much as energizing as it used to be.

Enter these twice prepared yams – they’re nothing new I love, just revised in an alternate structure! What’s more, trust me, they’re simpler than you may envision, particularly on the off chance that you do the vast majority of the prep work early.

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Essentially, since none of us are getting up 2 hours ahead of schedule to make breakfast, you can do almost everything the prior night, or on a Sunday with the remainder of your dinner prep, and afterward heat the eggs in the potatoes just prior to serving.

I recommend using sweet potatoes that are on the larger side or this recipe, since you’ll be cutting them in half and cracking an egg into each half. With medium/large ones, you’ll make 8 servings from 4 sweet potatoes.

Since twice baked sweet potatoes are one of my favorite meals, I just had to create this breakfast version and it does not disappoint! They’re loaded with bacon, onions, and peppers, then baked to perfection with eggs! Whole30 compliant and easy to prep ahead of time.

  • Prep Time: 10 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 25 minutes
  • Course: Anytime, Breakfast
  • Cuisine: Paleo, Whole30
  • Servings: 8

Ingredients

  • 4 sweet potatoes medium – not too small, on the larger side is fine
  • Coconut oil or ghee to coat before baking
  • Sea salt for baking
  • 6 slices nitrate free bacon sugar free for Whole30
  • 1 red bell pepper diced
  • 1 Tbsp ghee or butter flavored coconut oil
  • bunch scallions thinly sliced
  • tsp Primal palate breakfast seasoning optional
  • Sea salt and black pepper to taste
  • 8 eggs
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Instructions

  1. Preheat your oven to 400 degrees F and line a baking sheet with aluminum foil or parchment paper. Scrub your potatoes and coat them in coconut oil or ghee with your hands, then sprinkle sea salt all around. Poke each with a fork a few times to release steam.
  2. Bake potatoes in the preheated oven for 1 hour or until soft on the inside (times will vary depending on the thickness of your potatoes)
  3. While potatoes bake, cook the bacon – heat a large, heavy skillet over medium-high heat until crisp; drain on paper towels and set aside.
  4. Once bacon is done, reserve a tsp or 2 of the fat to sauté the pepper. Cook peppers over medium high heat, stirring, for just a minute until softened, then remove from heat.
  5. Cut each potato in half with a sharp knife. Carefully scoop out the inside of potatoes (using a spoon) in a mixing bowl, leaving a thin layer around the skins.
  6. Mash, then stir in the ghee or coconut oil and breakfast seasoning until smooth. Crumble in the cooked bacon and stir in the sauteed peppers and sliced scallions, then season with salt and pepper to taste.
  7. Spoon the mixture into the potato skins to fill all, then make a large groove in the center of each one for the egg.*
  8. Carefully crack an egg into center of each potato half, then bake (at 400 degrees) for another 15 minutes until eggs are cooked to preference. Season with salt and pepper and garnish with extra bacon and scallions. Serve immediately and enjoy!
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Recipe Notes

To make ahead of time, you can follow all the steps up until adding the eggs, refrigerate and then bake the eggs in the potatoes when ready to serve.

Nutrition

Calories: 208kcal | Carbohydrates: 14g |Protein: 8gFat: 12g | Saturated Fat: 4g | Cholesterol: 179mg | Sodium: 208mg | Potassium: 343mg | Fiber: 2gSugar: 3g | Vitamin A: 9925IU | Vitamin C: 20.5mg | Calcium: 44mg | Iron: 1.3mg

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