Loaded Breakfast Sweet Potato

5 from 22 votes

This Loaded Sweet Potato Breakfast with scrambled eggs and avocado is vegetarian, gluten-free, paleo-friendly - full of protein, nutrition, and flavor!

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This loaded breakfast sweet potato is perfect for mornings when you’re looking for a healthy and filling breakfast. Packed full of protein from the scrambled eggs and topped with salsa, avocados, and sour cream, it’s a fun change to try for a weekend breakfast or brunch!

Loaded breakfast sweet potatoes with eggs and toppings
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Looking for a delicious and nutritious breakfast idea? Look no further than this stuffed breakfast sweet potato! This recipe is packed with protein from the eggs, healthy fats from the avocado, and fiber from the sweet potato. It’s also super easy to make – just bake the sweet potato in the oven, scramble some eggs, and top it all off with your favorite toppings. Give this recipe a try today!

why you’ll love these stuffed Breakfast sweet potatoes

  • Flavorful. The combination of eggs, sweet potato, salsa, avocado, and sour cream is absolutely delicious.
  • Filling. This recipe is packed with protein and fiber, which will keep you feeling full until lunchtime.
  • Easy to make. This recipe is simple to make – just bake the sweet potatoes in the oven, scramble some eggs, and add your favorite toppings.
  • Something different. If you’re looking for a new breakfast idea, this recipe is for you!

ingredients to make stuffed sweet potatoes

  • Sweet Potatoes: Sweet potatoes are full of fiber, vitamins, and minerals. They’re also a good source of complex carbohydrates, which provide energy for your body and brain.
  • Eggs: Eggs are an excellent source of protein and contain all the essential amino acids that your body needs.
  • Butter: Adds a richness to the sweet potatoes and really helps enhance the flavor.
  • Salsa: You can use any type of salsa you like, but I prefer to use fresh tomato salsa.
  • Avocado: Avocados are full of healthy fats, fiber, and vitamins. They’re also a great source of potassium.
  • Sour cream: This is optional, but I think it really takes these breakfast sweet potatoes to the next level.
  • Salt & pepper: What dish would be complete without a little salt and pepper?
Ingredients to make the recipe

How to make Loaded Breakfast Sweet Potatoes

To make these stuffed sweet potatoes, the first thing you need to do is bake them in the oven. If you or your family prefer to eat soon after getting up, this step can be done ahead of time!

bake the sweet potatoes

  1. Start by poking the sweet potatoes with a fork so the steam from the oven gets inside the sweet potatoes. Place it on a parchment paper lined baking sheet.
  2. Bake the sweet potatoes in the oven until you can pierce a knife of fork easily through its flesh. Grab all my tips for how to bake sweet potatoes perfectly every time.
A Loaded Breakfast Sweet Potato on a plate next to bowls of toppings

make the scrambled eggs

  1. Whisk together the eggs with water or milk.
  2. Transfer to a non-stick pan and allow the eggs to set, then start to push the cooked eggs from the outer edges toward the center of the pan.
  3. You’ll know the scrambled eggs are done when they form curds, and the eggs are no longer jiggly with just a little liquid egg remaining.
3 image collage to show how to make the scrambled eggs

load the sweet potatoes

  1. Make a slit in the center of the cooked potatoes.
  2. Msh the flesh of the sweet potatoes with a fork and season it with salt and pepper.
  3. Then you can scoop in the scrambled eggs inside the baked sweet potato for breakfast and add your favorite toppings.
3 image collage to show how to cut the sweet potatoes, mash them and stuff them with eggs

Tips to make these loaded sweet potatoes

  1. Cook the sweet potatoes in the microwave to save time. I much prefer the texture when the potatoes are baked in the oven, but if you are short on time you can cook them in the microwave for 5 minutes.
  2. 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.
  3. 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.
  4. 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.
  • Use Greek yogurt or Kefir in place of the sour cream. If you don’t have any sour cream on hand, these will give you the same tangy and creamy consistency.
  • Add cheese. I like to add shredded cheddar cheese or crumbled feta cheese to my breakfast sweet potatoes.
  • Make it spicier. Add in some diced jalapeño peppers to the eggs while they’re cooking.
  • Switch the eggs for tofu. If you’re not a fan of eggs, you could try substituting them with tofu.
  • Change up your toppings. Try using shredded chicken, bacon, or green onions. Or go for a sweeter option and top them with berries or honey. The possibilities are endless!

HOW TO STORE & REHEAT This STuffed breakfast Potato

You can store leftovers in an airtight container in the fridge. If you are making enough for leftovers, you’ll want to 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.

The microwave is the quickest way to reheat these. Simply place on a plate and heat for 30-60 seconds until warmed through.

If you prefer, you could also reheat them in the oven. Preheat your oven to 350°F and place the sweet potatoes on a baking sheet. Bake for about 10-20 minutes, or until heated through.

HOW LONG will This Potato Egg Breakfasat LAST IN THE FRIDGE?

Baked sweet potatoes will last in the fridge for about five days. Scrambled eggs will last in the refrigerator for three to four days, and your avocado will last in the refrigerator for about 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.

CAN YOU FREEZE cooked sweet potatoes & Eggs?

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, simply remove it from the freezer and reheat it in the microwave or oven.

I do not recommend freezing the sweet potatoes with the eggs. Although you can freeze scrambled eggs, they tend to get watery when thawed. So it’s best just to make the eggs fresh when you’re ready to eat. Or freeze the eggs in a separate container.

Frequently asked questions

Why do my scrambled eggs look so watery?

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.

Can you eat sweet potato skin?

Yes, you can definitely eat the sweet potato skins. They are not only safe to eat but also rich in fiber and nutrients, so don’t throw them away!

What type of sweet potato should I use?

I like to use orange sweet potatoes because they tend to be moister than white and purple sweet potatoes. However, you can really use any type of sweet potato you like.

Do you need to wrap sweet potatoes in foil before baking?

Nope. It’s not necessary to wrap sweet potatoes in foil before baking them. I find that they cook just fine without being wrapped in foil.

Fork digging into baked sweet potatoes loaded with eggs and veggies

These loaded breakfast sweet potatoes are such a fun recipe idea to try when you’re feeling in a breakfast rut. You can customize them with any topping ideas you want.

More sweet potatoes Breakfast recipes:

If you try this healthy-ish feel, good  Loaded Breakfast Sweet Potato recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

This Loaded Breakfast Sweet Potato recipe was originally published on December 1, 2017. The recipe has not been modified, but the post now includes new step-by-step photos for how to make the sweet potato breakfast recipe.

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Loaded Sweet Potato Breakfast

This Loaded Sweet Potato Breakfast with scrambled eggs and avocado is vegetarian, gluten-free, paleo-friendly – full of protein, nutrition, and flavor!
5 from 22 votes
Servings 2 servings
Calories 308
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
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  • 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


  • 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.


Storage: Store any leftovers in an airtight container. They will last about 3 days in the fridge. 
Substitutes: For best results, follow the recipe as is. However you can customize the toppings to suit your tastes.


Serving: 1g, Calories: 308kcal, Carbohydrates: 27g, Protein: 13g, Fat: 15g, Saturated Fat: 4g, Cholesterol: 328mg, Sodium: 203mg, Potassium: 579mg, Fiber: 3g, Sugar: 6g, Vitamin A: 18920IU, Vitamin C: 3.1mg, Calcium: 105mg, Iron: 2.3mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine Mexican
Course: Breakfast, Brunch

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Recipe Rating


  1. marie says:

    The sweet potato (stuffed) recipe, looks great going to try it now. Will let you know,
    Anxious to get started….

    1. Yumna Jawad says:

      Thank you so much! Excited for you to try it!

  2. Sue R says:

    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.

    1. Yumna Jawad says:

      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.

  3. Sandra says:

    Made it dinner instead of breakfast – still very delicious!
    The only thing I was missing: a temperature for the oven for the sweet potato.

    1. Yumna Jawad says:

      I love that! It’s 425°F – listed in the first step of the recipe.

      1. Sandra says:

        Ah, I see! Thanks 🙂
        I completely missed that 🙈

  4. Amal mackie says:

    Definitely loaded with flavor. Can’t wait to make it once more

  5. Valeria says:

    Delicious! I loved it, thank you!

    1. Yumna Jawad says:

      Yay! So glad you tried it and loved it! Thank you 🙂