Sweet Potato Spinach Egg Boat: Eggs, spinach and tomatoes are baked into a tender baked sweet potato, for a delicious twist on a breakfast quiche.
It is official.
And because I also love easy breakfast recipes, I had the genius idea to fill one of my all time favorite foods with my favorite omelet combination.
And let me tell you-It ROCKED my world.
Sweet Potato Spinach Egg Boat
Talk about a healthy breakfast! These sweet potatoes stuffed with baked eggs are high in protein, low in fat, high in fiber, high in vitamins and nutrients and happen to be gluten-free and paleo.
And these Baked Sweet Potatoes with Eggs could not be easier to make! Therefore is sure to become a favorite at your house as well.
Steps to making Sweet Potato Egg Cups
Step One: Start with a pre-baked sweet potato.
I suggest throwing in some sweet potatoes in the oven or instant pot the night before while you are making dinner and let them cool and refrigerate until ready to use.
Step Two: Cut the potato in half and scoop out the middle portion of the potato–leaving a bit of flesh intact around the edges and bottom of potato.
I like to use a mini cookie scoop or melon baller, but a spoon will work, just be careful to leave some sweet potato flesh inside the sweet potato.
Step Three: Season each sweet potato half with salt and pepper and sprinkle with tomatoes and spinach. If you are not whole 30 or Paleo, add in some feta cheese as well for taste.
Step Four: Mix together egg with salt and pepper and milk or water. If you like whole eggs, feel free to crack your egg directly into your sweet potato half, but if you have a longer sweet potato, as pictured here, your egg may not spread out sufficiently to cover your sweet potato’s surface.
Step Five: Carefully pour egg mixture into well of potato.
Step Six Bake at 400 degrees for 15-20 minutes until egg is set. You can also broil, but will need to watch carefully after 5 minutes.
A Few More Pointers on Sweet Potato Baked Eggs
- Baked eggs in sweet potatoes can be customized ANYWAY you want! You can use white potatoes as well. And let the egg filling be anything you like in omelets–ham and cheese, sausage and peppers, mushrooms and onions….the list goes on and on. What a great way to feed a bunch of palates–every family member’s Potato Egg Boat can be customized just the way they want it.
- DON’T Throw away the filling of the potatoes!! The baked sweet potato is a great addition to Sweet Potato Oatmeal, Sweet Potato Casserole, or Sweet Potato Pancakes.
- If you are using white potatoes, that extra potato filliing would be great in Crispy Creamy Potato Pancakes.
- To keep these Spinach Egg Bakes paleo and whole-30 approved, omit feta cheese.
- If you are using smaller sweet potatoes for this recipe, you may only need 2-3 eggs. If you have leftover egg custard, just scramble up for another day.
Now grab a fork and dig into a gluten-free, protein-filled egg breakfast that is a boat of deliciousness!
Recipe for Sweet Potato Baked Eggs
Baked Eggs in Sweet Potatoes
A tender sweet potato is filled with eggs, spinach and tomatoes for an easy, healthy breakfast.
- 2 large sweet potatoes baked and cooled
- 4 eggs
- 1/2 cup spinach chopped
- 1 tomato chopped
- 1 teaspoon salt divided
- 1 teaspoon pepper divided
- 2 tablespoons water or milk
- 2 tablespoons feta optional
Preheat oven to 400 degrees.
Cut baked sweet potatoes in half and carefully scoop out the center of each half, leaving a about 1/2 inch border of sweet potato left.
Sprinkle each half with salt and pepper (use about 1/2 teaspoon of each total). Divide spinach, tomato, and feta if using evenly between each sweet potato half.
Mix together eggs with remaining 1/2 teaspoon each of salt and pepper and water or milk. Carefully pour into whisked eggs into sweet potato halves.
Bake for 15-20 minutes or until eggs are set.
Feel free to crack each egg directly into each half of the potato--if you would prefer your eggs to not be scrambled.