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Baked Eggs in Sweet Potatoes

Allergy Friendly Recipes· Breakfast· Dairy-Free· Gluten-Free· Paleo· Real Food

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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. 

Sweet Potato with Egg Quiche Baked into it

It is official.

I am obsessed with sweet potato recipes. I will eat them in oatmeal, in smoothies, in bean burritos, and even as nachos.

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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.

Baked sweet potato cut in half on cookie sheet

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.

Scooping out flesh of sweet potato with mini cookie scoop

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.

Sweet Potato with spinach and tomato

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. 

Egg mixture poured into sweet potatoes

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.

Paleo Egg and Sweet Potato Bake

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!

More delicious breakfast recipes

Recipe for Sweet Potato Baked Eggs

5 from 1 vote
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Baked Eggs in Sweet Potatoes

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

Course Breakfast
Cuisine American
Keyword Baked Eggs in Sweet Potatoes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 126 kcal

Ingredients

  • 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

Instructions

  1. Preheat oven to 400 degrees. 

  2. 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.

  3. 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.

  4. 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. 

  5. Bake for 15-20 minutes or until eggs are set. 

Recipe 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 Facts
Baked Eggs in Sweet Potatoes
Amount Per Serving
Calories 126 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 163mg 54%
Sodium 684mg 29%
Potassium 373mg 11%
Total Carbohydrates 15g 5%
Dietary Fiber 2g 8%
Sugars 3g
Protein 6g 12%
Vitamin A 201.3%
Vitamin C 8.3%
Calcium 5.1%
Iron 7.8%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Comments

  6. I’m pretty much obsessed by sweet potatoes and love eggs for dinner, so this is a perfect meal for me.

    Reply

  8. The contrast between the salty feta and the sweet potato sounds perfect. A great dish for brunch with friends if you, as recommended, bake off the potatoes the night before.

    Reply

  9. Gosh, this is soooo my kind of food. Anything with egg and spinach and you used a sweet potato as a vessel–brilliant! I have a few of them sitting on my counter so you just gave me a great idea how to use them up!

    Reply

    • Exactly. My kids like their eggs with just feta. And a spinach salad on the side–how can I can complain about that?!

      Reply

  11. Kristen,
    The sweet potatoes I get from the farm share may taste wonderful, but they are all gnarly-shaped. Even though I miss the weekly box of veggies during the winter, I’m looking forward to finishing up my farm share sweet potatoes–only a handful left after all the recipes I made this week.
    This idea is a great one, and I want to try it with fat store bought sweet potatoes so I can hold more feta!
    Thanks!

    Reply

    • Oh, there is nothing better than fresh farm produce, but I hear ya—the fat sweet potatoes are best because the more feta the better!

      Reply

  17. This idea is amazing!! Sweet potato is my fave food too, and filling it with an omelette is just genius!

    Reply

  18. We are big fans of sweet potato in our house too, and funny enough I was thinking about filled versions recently as well. These look great!

    Reply

  19. I would eat Sweet potatoes over potatoes ANY day and this way of eating seems like it would be the BEST way to eat it!! it sounds AWESOME!! Next weekend brunch… DONE! 😀

    Reply

    • I don’t think there has ever been a sweet potato I didn’t like–I bet you will love this too!

      Reply

  20. What a great idea, Kristen! I think I am going to try this for breakfast for my kids in the fall too…I think they’ll love it and what a great way to start the day!

    Reply

  28. These Baked Eggs in Sweet Potatoes absolutely something new for me! Looks yummy! I’m also gonna pin this post on my Pinterest board my followers will love it. Thx for sharing recipe, I definitely add it to my cookbook!

    Reply

    • Hi Bella! I truly hope you enjoy them–one of my all time favorite breakfasts!!! Also, thanks for sharing <3

      Reply

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