Scrambled Egg Stuffed Sweet Potato Meal Prep
Easy gluten free breakfast combining sweet potatoes and fluffy scrambled eggs. Top with hot sauce and avocado for the ultimate breakfast combo.
Servings: 2 meals
- 2 medium sweet potatoe
- 4 large eggs
- 1/2 tbs olive oil
- salt & pepper
- hot sauce
- 1/2 medium Avocado
- 2 tbs coconut milk
Preheat the oven to 400 degrees F.
Scrub sweet potato and pierce several times with a fork. Drizzle with olive oil and place on a baking sheet lined with parchment paper. Bake for 50-60 minutes until tender.
While the sweet potato is roasting, add olive oil to a pan. 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 ~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 with garnishes on the side. Serve with hot sauce and avocado.
Store in the fridge for up to 5 days.
Nutrition for 1 out of 2 servings:
16.4g Protein | 44.3g Carbs | 18.6g Fat | 8.6g Fiber | 405 Calories
Serving: 1serving | Calories: 405kcal | Carbohydrates: 44.3g | Protein: 16.4g | Fat: 18.6g | Fiber: 8.6g