Breakfast For Dinner: Egg Stuffed Sweet Potatoes

Hello there, Busy Being Jennifer readers. It’s Christine from Lattes, Life & Luggage here to deliver yet another recipe that I think you will enjoy. With winter being in full throttle here in Chicago, sometimes all you want at the end of a long, freezing cold day is an easy and comforting dinner. For me, I love having breakfast for dinner. It’s filling and it always perks me up, even after the worst of days. This Egg Stuffed Sweet Potatoes recipe isn’t a quick dinner but it is an EASY dinner with practically no work involved! The oven does most of the work for you.

This Egg Stuffed Sweet Potatoes recipe would work well with any large potato so if you have a standard baking potato in the fridge, feel free to use that instead. I prefer sweet potatoes because they have all kinds of extra nutrients that gives this recipe a bit of a healthier punch.

I prefer to lightly scramble the egg before putting it in the potato but if you’d like a runny yolk just crack it right inside the pocket of the potato. You can also include as many goodies as you’d like: veggies, meat, cheese. I kept it simple with sausage, chives and a sprinkling of Gruyere cheese, my favorite.

Egg Stuffed Sweet Potato
Ingredients:
4 large sweet potatoes
1 tablespoon olive oil
1 cup sausage crumbles (meat from about 2 regular sized links)
4 eggs, scrambled
2 tablespoons chives, finely chopped
1 cup Gruyere Cheese, shredded

Directions:
Preheat the oven to 400 degrees. Line a baking sheet with tin foil and rub the potatoes with olive oil. Pierce each potato a few times with a fork and bake until fork tender, about 45-50 minutes. Let sit until cool enough to handle.

While the potatoes are cooling, brown the sausage crumbles in a skillet and chop the chives. Cut about a quarter to a third off the top of the potatoes length-wise. Scoop out most of the guts leaving at least an inch around the parameter. Fill each potato with equal amounts of egg and sprinkle a few sausage crumbles, chives and Gruyere cheese.

Return to the oven for 15-20 minutes until the egg is fully cooked through. Sprinkle with salt and pepper to taste and serve alongside a nice fruit salad and big ol’ cup of hot chocolate.

Serves 4.

Let me know what you think of this Egg Stuffed Sweet Potatoes recipe and if you try it for yourself. I’d love to hear of the different ingredients you use as well. Maybe a veggie supreme? Meat lovers? The possibilities are endless.