Stuffed Sweet Potato Meal Prep combines scrambled eggs and sweet potatoes for an easy breakfast meal prep!
You know we're always looking for ways to use sweet potatoes around here at MPOF, and breakfast is no exception. This Scrambled Egg Stuffed Sweet Potato Meal Prep is high in protein, healthy fats, and complex carbs: the perfect combination to start any day.
And it all comes together in just ten minutes of prep time! Think about all the time you just saved yourself for the rest of the week. Extra time to sleep in? Extra time to just relax for a few minutes. You name it! Although we obviously had breakfast in mind with this particular stuffed sweet potato recipe. don't feel limited. Please feel free to eat this for lunch, or dinner, or after a workout.
What's So Great About a Sweet Potato Meal Prep?
We already mentioned the serving of complex carbs offered by these stuffed sweet potatoes. Did you know, however, that sweet potatoes are also a great source of antioxidants? Their characteristic orange hue indicates the presence of beta-carotene, one of the most important antioxidants available to us for cellular health. Typically, the more colorful your produce, the more complex its nutritional profile. So when we can combine an easy meal prep with a healthy ingredient like sweet potatoes, we’re in. Plus you get to top it with avocado, and honestly, who doesn’t want that?
Scrambled Egg Stuffed Sweet Potato Meal Prep Ingredients
- 2 sweet potatoes
- 2 tablespoons olive oil
- Himalayan sea salt, to taste
- Black pepper, to taste
- 4 large eggs
- 2 tablespoons coconut milk
- Hot sauce, to taste
- ½ medium avocado
How to Make Scrambled Egg Stuffed Sweet Potatoes
Start off with baked sweet potatoes. Easy enough, right? You can do that ahead if you want, to break up this meal prep into stages. The eggs come together on the stovetop over low heat along with some salt, pepper, and a bit of coconut milk, which gives them a velvety texture and a slightly nutty and sweet taste. (Trust us!)
Once those potatoes are cooked and the eggs are, too, split the potatoes. Add the egg, scooping it into the split potatoes. Top with avocado and hot sauce and, honestly, anything else that would work here. Chopped cilantro, shredded cheddar cheese, finely chopped scallions, black beans? You name it, all of it works.
How to Serve and Store Stuffed Sweet Potatoes
Pop them right into a meal prep container, covered. They'll keep for 3 to 4 days. Reheat in the microwave, or in the oven, covered a bit with foil. You can even eat it cold if you want, we won't judge!
Substitutions and Alterations
In addition to creating easy meal prep recipes, one of the things we are most passionate about here at MPOF is sharing healthy ingredient alternatives. Sometimes this looks like subbing almond flour for wheat, or using applesauce or bananas in place of sugar or syrups in baking. It all depends.
For this stuffed sweet potato recipe, you can swap it with regular baked potato, and that's fine. But we wanted to turn our attention to a ubiquitous staple in the American pantry: salt. We specifically call for Himalayan pink salt in this easy meal prep because it is actually a step up from standard table salt.
We all know that salt in excess is incredibly damaging, but salt in healthy amounts is actually necessary for normal bodily function. Natural salts, like Himalayan pink, contain all of the minerals that are typically stripped away in the refining process of regular table salt, or iodized salt. This simple swap in your pantry means a healthier choice each time you reach for the salt, and a few good choices are the building blocks of a healthy lifestyle. And believe it or not, it actually tastes better than regular iodized salt!
Hot Tip: You can also double this recipe!
More Breakfast Recipes To Try!
- Cajun Sausage Breakfast Scramble
- Sweet Potato Waffle Meal Prep
- Sheet Pan Sweet Potato Breakfast Hash
Ingredients
- 2 medium sweet potatoes
- 2 tablespoon olive oil divided
- 4 large eggs
- 2 tablespoon coconut milk
- Himalayan pink sea salt to taste
- Black pepper to taste
- Hot sauce to taste
- ½ medium avocado sliced
Instructions
- Preheat the oven to 400 degrees F.
- Scrub the sweet potatoes and pierce them several times with a fork. Drizzle with 1 tablespoon olive oil and place on a rimmed baking sheet lined with parchment paper. Bake for 50-60 minutes, until tender.
- While the sweet potato is in the oven, add the remaining 1 tablespoon of olive oil to a medium skillet over medium-low.
- In a small bowl, whisk the eggs with the coconut milk, sea salt, and black pepper. Pour into the pan over low medium heat and slowly scramble for a little less than 5 minutes.
- Remove the sweet potato from the oven and allow to cool for 5-10 minutes. Split open the sweet potato and stuff with the scrambled eggs.
- Store sweet potatoes in an airtight container in the fridge, with garnishes on the side for up to five days. Serve with hot sauce and avocado.
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