Sweet potatoes and eggs are combined together for a simple, healthy recipe. These Sweet Potato Egg Boats are made with eggs, spinach, and tomatoes that are baked into a tender baked sweet potato, for a delicious, easy sweet potato egg bake.

If you love sweet potatoes, you will also love Sweet Potato Crust Quiche, Baked Sweet Potato Fries, and Sweet Potato Black Bean Chili,

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 letting them cool and refrigerate until ready to use.
Once the potato is cooled enough to handle, slice the potato in half lengthwise.

Baked sweet potato cut in half on cookie sheet

Step Two: Scoop out a Cavity for the Eggs

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--this will prevent the egg mixture from searing out of the sweet potato.

Scooping out flesh of sweet potato with mini cookie scoop

Step Three: Season potatoes and stuff potatoes.

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.

Sweet Potato with spinach and tomato on baking sheet

Step Four: Fill Sweet Potato With Eggs

Mix together eggs with milk or water.
Carefully pour egg mixture into well of potato.

Step Five: Bake Sweet Potato Egg Boats.

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.
Serve.

Paleo Egg and Sweet Potato Bake on baking sheet

A Few More Pointers on Sweet Potato Baked Eggs

Baked eggs in sweet potatoes can be customized any way 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 filling would be great in Crispy Creamy Potato Pancakes.
To keep this 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!

More Healthy Breakfast Recipes

Baked Spinach Omelet in Baked Sweet Potato next to mixed Fruit

Baked Eggs in Sweet Potatoes

A tender sweet potato is filled with eggs, spinach and tomatoes for an easy, healthy breakfast.

5 from 4 votes

Print Pin Rate

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings:

Calories: 126kcal

Author: Kristen Chidsey

Ingredients

Instructions

Preheat oven to 400 degrees.
Cut baked sweet potatoes in half and carefully scoop out the center of each half, leaving about ½ inch border of sweet potato left.
Sprinkle each half with salt and pepper (use about ½ teaspoon of each total). Divide spinach, tomato, and feta if using evenly between each sweet potato half.
Mix together eggs with remaining ½ 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.

Notes

Feel free to crack each egg directly into each half of the potato--if you would prefer your eggs to not be scrambled.

Nutrition

Course Breakfast

Cuisine American

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Comments

5 from 4 votes (1 rating without comment)