Sweet Potato Breakfast
Updated May 18, 2025
This Loaded Sweet Potato Breakfast with eggs and avocado is a fun way to enjoy scrambled eggs for breakfast instead of using toasted bread!
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loaded sweet potatoes…for breakfast!
I love eggs and sweet potatoes for breakfast so many ways: Sweet Potato Toast, Sweet Potato Hash and now this loaded sweet potato version stuffed with scrambled eggs and any toppings I have on hand. I usually just bake a few sweet potatoes during the beginning of the week and then they’re ready for me just like a piece of bread to add scrambled eggs to them!
This loaded breakfast sweet potato breakfast is fun to eat, filling, and protein-packed. It’s a way to riff on basic scrambled eggs for something a little more special on weekends. Plus, it’s easy to personalize based on your favorite scrambled egg toppings. For me, that means avocado, salsa, and sour cream!
Happy Cooking!
– Yumna
Breakfast Sweet Potato Ingredients
- Sweet Potatoes: Any medium-sized sweet potato will work, but avoid the long skinny ones since they’re harder to stuff
- Eggs: I like about 2 eggs per sweet potato for a filling portion, or swap for baked tofu to make it vegan.
- Milk: For scrambling the eggs, but you can use water or skip.
- Butter: Or oil or vegan butter to cook the eggs.
- Avocado: Select the ripest avocados you can and chop them or use guacamole instead.
- Toppings: I went with more of a tex mex loaded breakfast sweet potatoes with the avocado, tomato salsa, sour cream and shredded cheddar cheese. Try a mediterranean inspired one with crumbled feta cheese, chopped tomatoes and olives!
How to Make Loaded Breakfast Sweet Potatoes
potatoes perfectly every time.
Sweet Potato Breakfast Recipe
Ingredients
- 2 medium sweet potatoes
- 1 tablespoon butter
- 4 eggs
- 2 tablespoons milk
- Salt and pepper
- Salsa for serving
- ½ avocado diced for serving
- Sour cream for serving
Instructions
- Preheat oven to 425°F and line a baking quarter sheet pan with parchment paper.
- Wash the sweet potatoes well. Dry and use a fork to poke holes all over the sweet potatoes. Place sweet potatoes on the prepared baking sheet and bake until tender through to the center, 40-50 minutes.
- While the sweet potatoes are baking, crack the eggs into a medium bowl and add the milk. Whisk until smooth and combined.
- Melt the butter in a nonstick skillet over medium heat, carefully pour the whisked eggs into the center of the pan and do not stir. When the edges start to set, use a spatula to push the cooked eggs on the outer edges toward the center of the pan. Continue cooking over medium heat, gently pushing the cooked eggs towards the center every few seconds until the eggs are almost cooked through, with a little liquid egg remaining. Total cook time will be about 2-3 minutes.
- When the sweet potatoes are cooked and cooled, cut a slit down the center of the sweet potato about 2/3 of the way down. Using a fork, slightly mash the inside of the sweet potato and season with salt and pepper.
- Divide the scrambled eggs between the two sweet potatoes. Add salsa, avocados, sour cream, hot sauce and cilantro, if desired.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
If you try this Loaded Breakfast Sweet Potato recipe or any other recipe on Feel Good Foodie, please rate the recipe and leave a comment below! It helps others who are thinking of making the recipe.
Recipe Tips
- Cook the sweet potatoes in the microwave to save time. I prefer the texture when the potatoes are baked in the oven, but if you’re short on time, microwaving them for 5 minutes on high will work.
- Use a fork to make holes in the potatoes before baking. It reduces baking time and your potatoes won’t burst. It also helps the skin to move away from the flesh and get crispy.
- Don’t rub the potatoes with oil when you bake them. It doesn’t make any difference to the texture of flavor, so skip it and save the oil.
- Season the mashed sweet potatoes well. The inside of the sweet potatoes may not have much flavor to them so make sure to add salt and pepper before loading them up with the breakfast toppings.
FAQs
You can store leftovers in an airtight container in the fridge. If you are making enough for leftovers, leave all the toppings off until you are ready to reheat and serve. These breakfast sweet potatoes can be reheated in the microwave or oven.
To reheat via microwave, place on a plate and heat for 30-60 seconds until warmed through. If you prefer the oven, preheat to 350°F and place the sweet potatoes on a baking sheet. Bake for about 10-20 minutes, or until heated through.
Baked sweet potatoes will last in the fridge for about five days, the scrambled eggs about three to four days, and the cut avocado one to two days. Make sure you cover everything and try to remove as much air as possible if you’re using a Ziploc bag.
Yes! If you want to make a big batch of these ahead of time, you can bake the sweet potatoes and freeze them. Then, when you’re ready to eat one, remove them from the freezer and reheat it in the microwave or oven — though I recommend making the eggs from scratch. While they can freeze, they tend to get watery when thawed.
If your eggs are looking watery, it’s likely because you’ve added too much milk or water. When making scrambled eggs, you only need a small amount of liquid, just enough to moisten the eggs.
Nope, it’s not necessary. I find that they cook just fine without being wrapped in foil.
Comments
The sweet potato (stuffed) recipe, looks great going to try it now. Will let you know,
Anxious to get started….
Thank you so much! Excited for you to try it!
Hi. I was trying to Pin this to my recipes on Pinterest but it won’t work. Odd because I can pin others from you.
If you scroll to the recipe card, there’s a pin icon. When you click on it, it will bring you to a Pinterest page where you can save the recipe to a board. Can you try that? It should work fine.
Made it dinner instead of breakfast – still very delicious!
The only thing I was missing: a temperature for the oven for the sweet potato.
I love that! It’s 425°F – listed in the first step of the recipe.
Ah, I see! Thanks 🙂
I completely missed that 🙈
Definitely loaded with flavor. Can’t wait to make it once more
Delicious! I loved it, thank you!
Yay! So glad you tried it and loved it! Thank you 🙂