Whole30 Breakfast Stuffed Sweet Potatoes 3 Ways

Paleo & Whole30 Breakfast Stuffed Sweet Potatoes 3 ways make an easy, healthy, and satisfying gluten free breakfast. Great for meal prep or an on-the go-breakfast!

Ingredients
  • 6 medium cooked sweet potatoes* (about 7 ounces/200 grams each)

Bacon, Egg, & Avocado Breakfast Stuffed Sweet Potato
  • 4 pieces bacon
  • 4 large eggs, whisked
  • 1 small avocado (100 grams)
  • garlic powder, salt, & pepper, to taste

Chorizo, Kale, & Pepper Breakfast Stuffed Sweet Potato
  • 1/2 pound chorizo
  • 3 cups kale (100 grams)
  • 1 large red bell pepper, roughly chopped (220 grams)
  • onion powder, salt, & pepper, to taste

Nut Butter & Fruit Breakfast Stuffed Sweet Potato
  • 2-4 tablespoons nut butter of choice (I used RXBAR vanilla almond butter)
  • 1/2 cup blueberries (75 grams)
  • 1/2 cup sliced strawberries (80 grams)
  • optional toppings: hemp seeds, cinnamon, coconut flakes
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Whole30 Breakfast Stuffed Sweet Potatoes 3 Ways


Instructions
  1. Bacon, Egg, & Avocado Breakfast Stuffed Sweet Potato
  2. In a large sauté pan over medium heat, add bacon and sprinkle with pepper. Cook for 10 minutes, flipping once halfway through until crispy. Place on a paper towel lined plate and let cool. Leaving some bacon grease behind, add whisked eggs and any additional seasonings. Turn down heat to low and continuously move with a spatula until cooked to your preference.
  3. Cut a slit lengthwise through the middle of the sweet potato. Gently press in on both ends to allow room for filling. Divide scrambled eggs, bacon, and avocado among two potatoes, splitting evenly.
  4. Chorizo, Kale, & Pepper Breakfast Stuffed Sweet Potato
  5. In a large sauté pan over medium heat, add chorizo, breaking it up with the back of a spoon. Cook for 5 minutes until slightly browned. Add peppers and cook for 3 minutes until softened. Last, add kale and any additional seasonings and cook for another 2 minutes.
  6. Cut a slit lengthwise through the middle of the sweet potato. Gently press in on both ends to allow room for filling. Divide chorizo mixture among two potatoes, splitting evenly.
  7. Nut Butter & Fruit Breakfast Stuffed Sweet Potato
  8. Cut a slit lengthwise through the middle of the sweet potato. Gently press in on both ends to allow room for filling. Divide nut butter, fruit, and toppings among two potatoes, splitting evenly.

You can source the recipes from https://eatthegains.com

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