These breakfast baked potatoes are a well balanced way to start your day. Nutrient rich sweet potatoes and high protein eggs come together in this creative, and delicious, dish perfect for a weekend brunch or hey, maybe even dinner!
Nutritional value per serving; Calories 136, Fat 5g, Protein 7g, Carbs 14g
2 medium sweet potatoes
1/2 tsp coconut oil
Sea salt & pepper, to taste
1/4 cup green onion, chopped
Preheat oven to 350F.
Wash and dry the sweet potatoes. Place in a baking sheet and drizzle with coconut oil. Season as desired with salt & pepper. Bake for 50-60 minutes or until tender, turning over half way.
Remove from oven and let cool slightly. Cut each potato in half length-wise. Use a spoon to scoop out a hole in the center of each half. Carefully crack an egg into each hole. Rest the potatoes against each other or the side of the dish to prevent the egg from spilling out.
Place the potatoes back in the oven for approx. 25 minutes or until the eggs are done to your liking.
Remove and top with green onion and toppings of your choice. Try low fat shredded cheese, salsa or plain greek yogurt!