Breakfast gets a burst of spicy Mexican flavor in these sweet potatoes stuffed with scrambled eggs, spinach and chorizo for a high-protein breakfast with staying power.
Heat olive oil over medium heat in a medium skillet. Add chorizo and use a spatula to break into small pieces. Cook for 6-7 minutes stirring regularly. Stir in spinach and cook 2 minutes longer until wilted. Pour eggs into the pan and stir again. Cook 3-4 minutes longer or until eggs are cooked through.
Slice sweet potatoes down the center without cutting through the bottom and fluff with a fork. Place sweet potatoes into 4 large compartments of teal MPOF containers. Divide chorizo mixture between smaller compartments. Place a small cup with cilantro and red onion next to each sweet potato.