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Baking sheet with 6 Whole30 Breakfast Stuffed Sweet Potatoes on it - 2 of each of chorizo and kale, bacon and egg, and fruit and nut butter
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5 from 4 votes

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!
Course Breakfast
Cuisine American
Keyword Stuffed Sweet Potatoes, Whole30 Breakfast Casserole, Whole30 Breakfast Stuffed Sweet Potatoes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6
Calories 459kcal
Author Kelly

Ingredients

  • 6 medium cooked sweet potatoes* (about 7 ounces/200 grams each)

Bacon, Egg, & Avocado Breakfast Stuffed Sweet Potato

  • 4 pieces of 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

Instructions

Bacon, Egg, & Avocado Breakfast Stuffed Sweet Potato

  • 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.
  • 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

  • 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.
  • 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

  • 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.

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

Nutrition

Serving: 1egg, bacon, & avocado breakfast stuffed sweet potato | Calories: 459kcal | Carbohydrates: 45g | Protein: 21g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Fiber: 10g | Sugar: 13g