Description
Hey friends, Beau here! If you’re stuck choosing between sweet, savory, and sustaining for breakfast, say hello to your new obsession. These Loaded Breakfast Sweet Potatoes pack creamy cottage cheese, golden eggs, and all your favorite toppings into a caramelized sweet potato “canoe.” Fuel and flavor? Check and check. Meal prep magic? Absolutely. Let’s turn mornings into something epic!
Ingredients
-
2 medium sweet potatoes (plump with smooth skin for caramelized magic)
-
2 eggs per serving (room temp if possible)
-
½ cup full-fat cottage cheese (or Greek yogurt/ricotta substitute)
Optional Power-Ups:
-
Sliced avocado
-
Sautéed spinach (garlic is a must!)
-
Crumbled cooked sausage
-
Shredded sharp cheddar
-
Chopped fresh chives
Instructions
1. Bake the Sweet Potatoes
Preheat oven to 400°F (200°C). Scrub and poke holes in the potatoes. Rub skins with olive oil. Bake directly on the rack 40-45 mins until fork-tender. (Pro tip: Place a baking sheet below to catch drips!)
2. Cook Your Eggs
Your choice:
-
Fried: Heat butter in skillet until sizzling, crack eggs, cover for 1 min for runny yolks.
-
Scrambled: Whisk eggs + 1 tbsp milk; cook gently, forming big soft curds.
3. Fluff & Fill
Slice baked potatoes lengthwise. Fluff the insides with a fork—make a “well” for toppings. Season with salt and pepper.
4. Layer the Goodness
Spoon cottage cheese into the potato boats, top with eggs, then add your power-ups. For melty cheese, add before eggs!
5. Garnish & Serve
Sprinkle chopped chives, cracked pepper, or hot sauce. Toasted pepitas add perfect crunch.
Notes
-
Mediterranean: Tzatziki, feta, olives, sun-dried tomatoes
-
Southwest: Black beans, corn, salsa, avocado crema
-
Veggie Power: Mushrooms, kale, everything bagel seasoning (try tofu scramble for vegan)
-
Sweet Tooth: Cinnamon sweet potatoes, almond butter, berries, honeyed ricotta
-
Pizza Lover’s: Marinara, mozzarella, pepperoni bits, basil
Nutrition
- Calories: 450 Cal
- Fat: 24g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 22g