A breakfast stuffed sweet potato makes a delicious, simple, balanced, 5-minute healthy breakfast!
You can tell things have been a little quiet on the blog lately and if you follow me on Instagram, you already know why – life has been CRAZY! We’re pregnant with our second child, our daughter is soon turning two, we sold our old house (finally closing today!), moved out of town to a new rental house that was previously a foreclosure so we’re needing to work with the rental company to take care of a LOT of issues (to the point we couldn’t even live here for the first week because it wasn’t safe or healthy), etc.
Basically, it has definitely been a busy season of life (with no real end of busyness in sight – I see you baby #2 haha) that has greatly reaffirmed my commitment to SIMPLICITY. Simplicity with life, routines, finances, health, nutrition, and food. And that’s exactly where this breakfast stuffed sweet potato comes in.
Breakfast Stuffed Sweet Potato for a Simple, Fast Breakfast
I feel like this breakfast stuffed sweet potato looks like it would be more complicated and time-consuming than it actually is. Check it:
- A sweet potato is microwaved tender in five minutes or less (depending on the size of your sweet potato) or you can roast a few extra sweet potatoes while you’re doing some meal prep or making dinner one night.
- Scrambled eggs are one of the easiest and fastest-cooking proteins you can find! They’re done when the sweet potato is done!
- Spinach is also a super quick-cooking vegetable – it wilts into your eggs in less than a minute!
- Crispy prosciutto is a great flavor booster that can easily be meal prepped in advanced. Not into pork? Try a sprinkle of feta cheese for a boost of flavor that’s also fast and simple!
Want it even faster? Cook your sweet potatoes in advance and then cook your scrambled eggs and spinach in a microwave-safe container for 1-2 minutes (I tend to pause it every 30 seconds to make sure they’re cooking through but not overcooked).
Nutrition Cornerstones to a Balanced Breakfast
Not only is this breakfast stuffed sweet potato a super simple, fast, and easy breakfast but it’s also pretty balanced. I like to focus on a pretty equal split of protein and complex carbs (i.e. whole grains, fruit, starchy vegetables) to fuel me in the mornings. And while I love veggies at breakfast I view them more as like a bonus – yes, in school I was totally that kid that was all about extra credit. 😉
More Fast and Easy Healthy Breakfasts
Loving this 5-minute breakfast stuffed sweet potato? Try these other easy, healthy breakfasts that can be made or prepped in a jiff!
- Are you a fan of baked goods? Try pairing my healthier, gluten-free Oatmeal Banana Muffins with hard boiled eggs for a quick, balanced breakfast on the go. (I like to make the muffins and freeze them so I can thaw one when I need/ want it!)
- Like overnight oats? Try my Spiced Turmeric Overnight Oats or Blueberry Matcha Overnight Oats. For a more equal protein/ carb balance, try pairing with some quick scrambled or hard-boiled eggs or even mixing a scoop of protein powder or unflavored collagen peptides for your protein.
- A smoothie fan? Try my Black Forest Grass-Fed Whey Protein Smoothie or add a little protein or collagen to any smoothie recipe, like my Orange Strawberry Squash Smoothie, Spiced Pear Smoothie, or Honeydew Avocado Kale Smoothie.
Whether you give this breakfast stuffed sweet potato 5-minute breakfast a try, or any of these other recipes, be sure to let us know how you like them! Leave a comment and rating below and share your pics on social media! (Always be sure to tag @nutritiontofit and #nutritiontofit). Live well and be well!
Breakfast Stuffed Sweet Potato
free from: wheat, gluten, dairy, soy, fish, shellfish, tree nuts, peanuts
- 1 sweet potato (medium/ small in size)
- 1/2 tsp olive oil
- 2 eggs
- 1 cup spinach
- 1 tbsp crispy prosciutto (can sub bacon bits or feta cheese)
- pinch of salt and pepper
- Preheat a small nonstick or cast iron skillet over medium-high heat.
- Poke a couple holes in the sweet potato with a fork then microwave 4-5 minutes on high until sweet potato is soft and tender.
- While sweet potato is cooking, add the olive oil and then two beaten eggs to the skillet. Season with a pinch of salt and pepper. Use a rubber spatula to scramble the eggs for a 1-2 minutes (you can use a figure eight motion to help scramble).
- Add spinach to the eggs while continuing to scramble, cooking for another minute until spinach is wilted and eggs are solidified.
- Slice sweet potato in half and top with the spinach scrambled eggs. Garnish with your desired topping: crispy prosciutto, bacon bits, or feta cheese. Enjoy!