Baked Eggs in Sweet Potatoes

5 from 4 votes

A tender baked sweet potato is hollowed out and then filled with creamy eggs, spinach and tomatoes for an easy, healthy breakfast.

Prep Time5

Cook Time20

Total Time25

Course: Breakfast

Cuisine: American

Servings:

Preheat oven to 400℉/205℃.
Scrub 2 large sweet potatoes, dry, and poke with a fork 3-4 times. Place on a baking sheet and bake for 40-50 minutes until fork tender. Alternatively, use my instructions for Instant Pot Sweet Potatoes.
Once the baked sweet potatoes are tender and cool enough to hand, cut in half lengthwise and carefully scoop out the flesh in the center of each sweet potato, leaving about ½-inch border of sweet potato left.
Sprinkle each half with salt and pepper. Divide ½ cup chopped fresh spinach, 1 medium Roma tomato (diced), and 2 tablespoons crumbled feta, if using, evenly between each sweet potato half.
Mix together 4 large eggs with a pinch of salt and pepper and and 2 tablespoons water or milk. Carefully pour into whisked eggs into sweet potato halves.
Return to the oven and bake for 15-20 minutes, or until eggs are set. Serve immediately.

Customize the Way You Like. Use leftover Instant Pot baked potatoes instead of sweet potatoes; add sausage, bacon, ham, mushrooms, peppers, onions--you get the idea.

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 russet potatoes, that extra potato filling would be great in Potato Cakes.