Greek Stuffed Breakfast Sweet Potato

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I remember when mom used to make whole-grain pancakes, sausage and a fruit salad for DINNER! She would always rationalize the “backwards night” by reminding us that we were getting all the food groups, like we could even hear her through the . Today, I realize that she had a point, it really doesn’t matter what you eat and when, as long as it’s balanced. So, why not put a spin on her flip-flop with dinner for breakfast!96 Greek_Breakfast_Sweet_Potato_Skins_three_fork

I’ve done green salads, rice bowls, and steak kebabs for a morning meal, these are all quite tasty before dawn breaks . . . and super easy if leftover! Today, I’m sharing Greek Stuffed Breakfast Sweet Potatoes, a perfectly portioned and perfectly delicious way to start your day. If you’re time-crunched and always quick grab that sugary pastry, give this recipe a try (it takes only 15 minutes) and I promise you’ll feel so much better.Greek Stuffed Breakfast Sweet PotatoesAs I mentioned, this easy breakfast recipe is perfectly portioned and balanced – you’ll enjoy nourishing veggies, protein-packed eggs and hummus, complex carbohydrate energy and fiber from the sweet potato. Plus, the creamy OPA Pourable Feta Dill Greek Yogurt Dressing seems so indulgent but is actually low fat and low cal! A single serving, which includes BOTH HALVES and dressing, has just 412 calories with 20 grams of protein – this is hearty meal that will fuel your morning workout (or rush) and keep you satisfied until lunch.

Greek Stuffed Breakfast Sweet Potatoes is a savory, smart way to start the day -- healthy complex carbs, protein from eggs and hummus, and vitamin packed veggies.  Vegetarian and gluten-free, 15 minute recipe.

Some people I talk to get all freaked out about “carbs” when I mention potatoes of any kind. But all potatoes, regardless of the variety, area great source of healthy energy to get your body and brain in gear. But, I’ll be the first to admit that a single super-sized spud commonly spotted at the market could feed an entire family – that’s too much for an individual serving, no doubt! I look for reasonable-sized, 8-ounce sweet potatoes (about 5 to 6-inches long) and then spoon out the center to accommodate all the fillings. This leaves me with just 5-ounces – that’s just 125 calories and 29g carbohydrate from the sweet potato!

96 Scooping_out_Sweet_Potatoes

No complicated cooking skills required for this 15-minute breakfast recipe, it’s pretty much fool-proof as long as you can scramble an egg and use the microwave. I’ve taught my college-age son and his roomies how to make this sweet potato recipe and they are now pros!

What would you stuff in a sweet potato? How much time do you usually allow yourself for breakfast in the morning? How is Monday going so far?! Let’s chat in the comments – XOXO, Jennifer 

 

Greek Stuffed Breakfast Sweet Potatoes
Print Recipe
Start the day off with a smart, savory stuffed sweet potato that is loaded with Greek flavor, eggs, hummus, spinach and more. Easy15 minute recipe
Servings Prep Time
2 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
2 servings 5 minutes
Cook Time
10 minutes
Greek Stuffed Breakfast Sweet Potatoes
Print Recipe
Start the day off with a smart, savory stuffed sweet potato that is loaded with Greek flavor, eggs, hummus, spinach and more. Easy15 minute recipe
Servings Prep Time
2 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
2 servings 5 minutes
Cook Time
10 minutes
Instructions
  1. Wash and dry sweet potatoes. Use a small knife or tines of fork to make a few puncture marks through skin, into flesh. Microwave potatoes on high for 3 minutes, flip and microwave again for another 3 minutes. Set aside to cool down for a few minutes.
  2. Meanwhile, spray skillet with cooking spray and add spinach and grape tomatoes. Sautee for 2 to 3 minutes over medium-high heat, until wilted but not soggy.
  3. Slide spinach and tomato mixture into a bowl and cover with a lid or plate to keep warm.
  4. Add more cooking spray to same skillet and scramble eggs over medium-high heat. Season with salt and pepper, to taste.
  5. To assemble, slice sweet potatoes in half lengthwise. Use a spoon to scoop out some, but not all of the flesh in the middle. Fill center of each sweet potato with 1 tablespoon hummus, ¼ of eggs, ¼ of spinach mixture and sprinkling of olives. Drizzle each with 1 tablespoon of OPA Pourable Greek Yogurt Feta & Dill Dressing.
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2 thoughts on “Greek Stuffed Breakfast Sweet Potato

    • We had brinner ALL THE TIME – I think mainly because so hot in Arizona and also my dad did a lot of the cooking!

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