Paleo & Whole30 Breakfast Stuffed Sweet Potatoes 3 Ways make an easy, healthy, and satisfying gluten free breakfast. Great for meal prep or a make ahead on-the go-breakfast!
Have you ever stuffed a sweet potato before? That might be a silly question for some, but I’m sure some people haven’t tried it! If you are one of those people, I am here to change your mind with these breakfast stuffed sweet potatoes.
Whenever I need a quick meal, my go to is usually always stuffing some random things in a sweet potato. It makes a quick and easy meal and, for me, everything tastes good with sweet potato. So I figured why not take this idea and do it for breakfast! And I’m giving you a few different options to keep it interesting.
Whole30 Breakfast Stuffed Sweet Potatoes 3 Ways
Depending on how you are feeling, I am giving you 3 options for these paleo breakfast stuffed sweet potatoes. Whether you love the classic bacon, egg, and avocado combo, you are egg free, or want something sweet for breakfast, I got you covered. Each stuffed sweet potato only calls for 3 ingredients in the filling and some optional toppings. This is what we have going on:
- bacon, egg, and avocado breakfast stuffed sweet potato
- chorizo, kale, and pepper breakfast stuffed sweet potato
- nut butter and fruit breakfast stuffed sweet potato
How to Store Breakfast Stuffed Sweet Potatoes
If you are making these for the work week, to make them as quick and easy as possible, I would prep most of your ingredients ahead of time (or at least the sweet potatoes). Make them night before or on the weekend and keep them stored in the fridge. Depending on what variety you want to make, you can either prep the rest of the ingredients ahead of time or make it on the spot.
The chorizo and kale filling can be made ahead of time and then just everything heated up when you want to eat. You can make the bacon and eggs ahead of time and store them separately (so the bacon doesn’t get too soggy) or can make them day of. For the nut butter and fruit, you can just assemble that when you want to eat.
Whichever way you make them, they make a great option for a healthy and satisfying breakfast. They are a good balance of protein, carbs, and healthy fats and are great for on-the-go or post workout fuel. They keep in the fridge for up to a week so make them ahead of time for meal prep to save time during the week. We store them in these glass meal prep containers and they stay super fresh all week long.
I can’t pick a favorite, although I do love some nut butter and sweet potato, so try them all and let me know what one you like the best!
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Whole30 Breakfast Stuffed Sweet Potatoes 3 Ways
Paleo & Whole30 Breakfast Stuffed Sweet Potatoes 3 ways make an easy, healthy, and satisfying gluten free breakfast. Great for meal prep or an on-the go-breakfast!
Ingredients
- 6 medium cooked sweet potatoes* (about 7 ounces/200 grams each)
Bacon, Egg, & Avocado Breakfast Stuffed Sweet Potato
- 4 pieces bacon
- 4 large eggs, whisked
- 1 small avocado (100 grams)
- garlic powder, salt, & pepper, to taste
Chorizo, Kale, & Pepper Breakfast Stuffed Sweet Potato
- 1/2 pound chorizo
- 3 cups kale (100 grams)
- 1 large red bell pepper, roughly chopped (220 grams)
- onion powder, salt, & pepper, to taste
Nut Butter & Fruit Breakfast Stuffed Sweet Potato
- 2-4 tablespoons nut butter of choice (I used RXBAR vanilla almond butter)
- 1/2 cup blueberries (75 grams)
- 1/2 cup sliced strawberries (80 grams)
- optional toppings: hemp seeds, cinnamon, coconut flakes
Instructions
Bacon, Egg, & Avocado Breakfast Stuffed Sweet Potato
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In a large sauté pan over medium heat, add bacon and sprinkle with pepper. Cook for 10 minutes, flipping once halfway through until crispy. Place on a paper towel lined plate and let cool. Leaving some bacon grease behind, add whisked eggs and any additional seasonings. Turn down heat to low and continuously move with a spatula until cooked to your preference.
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Cut a slit lengthwise through the middle of the sweet potato. Gently press in on both ends to allow room for filling. Divide scrambled eggs, bacon, and avocado among two potatoes, splitting evenly.
Chorizo, Kale, & Pepper Breakfast Stuffed Sweet Potato
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In a large sauté pan over medium heat, add chorizo, breaking it up with the back of a spoon. Cook for 5 minutes until slightly browned. Add peppers and cook for 3 minutes until softened. Last, add kale and any additional seasonings and cook for another 2 minutes.
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Cut a slit lengthwise through the middle of the sweet potato. Gently press in on both ends to allow room for filling. Divide chorizo mixture among two potatoes, splitting evenly.
Nut Butter & Fruit Breakfast Stuffed Sweet Potato
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Cut a slit lengthwise through the middle of the sweet potato. Gently press in on both ends to allow room for filling. Divide nut butter, fruit, and toppings among two potatoes, splitting evenly.
Recipe Notes
*to bake sweet potatoes - poke holes in the sweet potatoes and bake for 45 minutes to 1 hour or until soft at 400 degrees Fahrenheit
nutrition is based on 1 sweet potato with the egg, bacon, and avocado mixture
nutrition for chorizo, kale, & pepper breakfast stuffed sweet potato:
748 calories - 35g protein, 54 grams carbs, 45 grams fat, 10 grams fiber, 19 grams sugar
nutrition for nut butter & fruit breakfast stuffed sweet potato (based on 1 tablespoon of RX nut butter:
306 calories - 9g protein, 52 grams carbs, 8 grams fat, 10 grams fiber, 20 grams sugar
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