This delicious sweet and salty bacon and egg-stuffed sweet potato is the perfect paleo way to start your day. Easy, cheap, and healthy!
I thought it would be nice to use this vegetable in a different way, in this case with a breakfast or lunch dish. That is why today I combine the sweet potato with spicy, baked beans, avocado mash and egg.
Actually a very Mexican combination. Super tasty, easy and ideal for breakfast or lunch. Just try!
These Mexican stuffed sweet potatoes have a runny egg and a tangy lime avocado sauce! They’re a healthy, gluten free and whole30 friendly weeknight meal!
Protein + carbs + healthy, good-for-you fats that don’t require you to dirty a plate.
You’re gonna L <3 ve it.
Baking food in food is the current champion of my heart because, after almost 4 years of food blogging, I am SO DONE WITH DOING DISHES.
These baked egg stuffed sweet potatoes require only two ingredients and give you 8 grams of protein and 4 grams of fiber per serving. You can even prep the sweet potatoes ahead of time and then it’s as simple as cracking an egg, tossing them in the oven and by the time you’re done getting ready for the day, you’ll have a delicious, hot and healthy breakfast waiting for you. We like topping ours with a little warmed red sauce, parmesan and chives for a fun “pizza-like” version or you can keep it simple with salt and pepper. It’s a totally customizable low calorie recipe you can make gluten-free, dairy-free and paleo!
Ingredients:
4 large sweet potatoes
1 can of bean mix (310 grams)
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