Stuffed Sweet Potatoes with Eggs and Bacon

Sundays are for meal prepping around here and this one was a big one! We are heading into week 6 of our current workout program and we need to complete this program STRONG!

Meal prepping is the #1 habit that we teach in our online fitness and nutrition challenge groups. It can feel really labor intensive the first few weeks you try out making a meal plan and prepping clean foods ahead of time. To be honest, when I first learned how to meal plan and prep I hated it!! Now I cannot imagine life without this habit! I take 1 hour on Sundays to prep foods ahead to make clean foods into fast and easy foods all week long.

When I saw this recipe on http://www.cleanfoodcrush.com, I knew it would be a winner! I also knew I would have to tweak it and make it my own. Maybe it’s the totally disorganized part of my brain– but I can never follow a recipe just as it is written. I always have to add or take out parts. It’s my favorite part of cooking! If you make this, I would love to hear how you change it up too!

This recipe combines some of my all time fave foods and will make a super quick and easy breakfast all week long! Eggs, peppers, and sweet potatoes? Yes, please! And add some smoky fire roasted poblano peppers and bacon? Double yes!

Here’s how I made them:

Ingredients:

4 Medium Sweet potatoes (cut lengthwise)
Coconut oil spray (trader Joes is my fave)
1 red pepper, diced
4 green onions, sliced thin
1 cup frozen diced fire roasted poblano peppers
2 cloves of garlic, minced
1 tbsp olive oil
6 slices Trader Joes Nitrate and Nitrite free Bacon (microwaveable!!)
8 eggs (medium eggs work well)
1 tsp cumin
1 tsp salt
1/2 tsp pepper

Directions:

Preheat the oven to 400 degrees.
Cut the sweet potatoes in half, lengthwise and spray them with the coconut oil.
Roast them on parchment paper on a baking sheet for 35 minutes or until fork tender.
Allow the potatoes to cool while you add olive oil to a saucepan on medium heat. Saute the peppers (red and poblano), garlic, and green onions for 3-4 minutes. Add in the seasonings. Turn off heat when the veggies have softened.
When potatoes have cooled, scoop out the flesh and add to the pan of sauteed peppers and onions until well mixed.
Scoop the potato mixture back into the skins of the sweet potatoes.
Cook the bacon in the microwave as directed. Crumble and scatter across each sweet potato top.
Make a well in the center of each sweet potato using a spoon. Crack the eggs one at a time into a small bowl and add to the well of each sweet potato.
Bake for 12 minutes in the preheated oven.
Enjoy!

Alternate method: Skip Steps 8-9 and add the egg just before eating in the morning.