Getting out the door in the morning is no easy task.
There’s the first school pre-dawn run to get the older kid to cross country practice. I fuel up with a can of LaCroix bubble water during that trip.
Then, it’s back home to get myself and the younger kid ready for the day.
That includes showers and breakfast.
This simple and healthy meal, packed full of vitamins and nutrients, needed to get us through a day of work, school, sports and homework. It can bake while you shower, and then voila! It’s ready to go when you’re ready to eat. You can even prep the potatoes the night before. Just heat them for a few minutes in the microwave to get them ready to go back in the oven the second time.
Stuffed Breakfast Sweet Potatoes
2 large sweet potatoes
4 large eggs
salt and pepper, to taste
toppings such as shredded cheese, green onions, chives, salsa, avocado, etc.
Preheat oven to 400° F. Pierce sweet potatoes; bake for about 1 hour, or until soft and tender. Remove from oven and let cool enough to handle.
Slice each potato lengthwise, and then scoop out most of the soft flesh, leaving about a 1/2-inch shell intact. Save the potato for a future use or mash to eat as a “side dish” with the baked eggs.
Reduce oven temperature to 350° F.
Carefully crack 1 egg into each sweet potato shell. Season with salt and pepper; bake for 15 to 20 minutes or until egg white has set. Top with shredded cheese. Return to the oven until cheese is melted.
Remove from oven, and top with items of your choice. Serve immediately.
Nutritional Information: Calories Per Serving: 249, Calories from Fat: 47, Fat: 5 g (2 g Saturated Fat), Cholesterol: 186 mg, Sodium: 84 mg, Carbohydrates: 42 g, Fiber: 6 g, Sugar: 1 g, Protein: 9 g.
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