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Scrambled Egg Stuffed Sweet Potato Meal Prep

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.
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Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Course: Breakfast
Cuisine: American
Keyword: Egg, Meal Prep
Servings: 2 meals
Calories: 405kcal
Author: Meal Prep on Fleek

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.

Notes

Nutrition for 1 out of 2 servings:
16.4g Protein | 44.3g Carbs | 18.6g Fat | 8.6g Fiber | 405 Calories

Nutrition

Serving: 1serving | Calories: 405kcal | Carbohydrates: 44.3g | Protein: 16.4g | Fat: 18.6g | Fiber: 8.6g
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