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Overhead shot of six stuffed sweet potatoes to make sweet potato breakfast 3 different ways.
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5 from 4 votes

Whole30 Sweet Potato Breakfast 3 Ways

Paleo & Whole30 Sweet Potato Breakfast made in 3 different ways! From a classic combo, to an egg-free, and even a sweet option, these stuffed sweet potatoes make easy, healthy, and satisfying healthy breakfast recipes. Great for meal prep or a make-ahead on-the-go breakfast!
Course Breakfast
Cuisine American
Keyword Stuffed Sweet Potatoes, sweet potato breakfast, sweet potato breakfast recipes
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 6
Calories 537kcal
Author Kelly

Ingredients

  • 6 small-medium 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)
  • optional: garlic powder, salt, and 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)
  • optional: onion powder, salt, and 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

Sweet Potatoes

  • To bake sweet potatoes, poke holes in the sweet potatoes with a fork or knife and bake at 400 degrees Fahrenheit for 45 minutes to 1 hour or until soft and can be easily pierced with a knife.

Bacon, Egg, & Avocado Breakfast Stuffed Sweet Potato

  • Start cooking when the sweet potatoes have about 15 minutes left. 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 eggs 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

  • Start cooking when the sweet potatoes have about 10 minutes left. 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

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: 537kcal | Carbohydrates: 45g | Protein: 20.7g | Fat: 31g | Saturated Fat: 9.2g | Polyunsaturated Fat: 2.8g | Monounsaturated Fat: 8.6g | Potassium: 1060mg | Fiber: 9.4g | Sugar: 8.8g | Vitamin A: 28767IU | Vitamin C: 9.2mg | Calcium: 122mg | Iron: 3.3mg