This delicious sweet and salty bacon and egg-stuffed sweet potato is the perfect paleo way to start your day. Easy, cheap, and healthy!

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Recipe Summary

prep:
10 mins
cook:
1 hr 5 mins
total:
1 hr 15 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Wrap sweet potato with aluminum foil.

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  • Bake in the preheated oven until soft yet still a little firm, about 45 minutes. Remove foil.

  • Slice sweet potato in half and scoop out part of the inside to make a hole for the egg and bacon. Wrap raw slice of bacon around the inside hole of each sweet potato half. Pour egg whites into the holes and place on a small baking sheet.

  • Bake in the preheated oven until egg whites start to set, about 10 minutes.

  • Remove sweet potatoes from the oven and add egg yolks on top. Bake until the egg white has been fully cooked, 10 to 15 minutes. Season with sea salt, pepper, garlic powder, rosemary leaves, and a drizzle of sriracha sauce.

Nutrition Facts

220 calories; protein 10g 20% DV; carbohydrates 29.9g 10% DV; fat 6.9g 11% DV; cholesterol 194.1mg 65% DV; sodium 446.1mg 18% DV. Full Nutrition
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