Breakfast Stuffed Sweet Potatoes

Prep the sweet potatoes ahead of time and then simply stuff them in the morning for a quick breakfast. It’s loaded with healthy fat and complex carbs which will help keep you feeling satiated.

Instructions

1. 1

   Preheat the oven to 400ºF and line a baking sheet with parchment paper.

2. 2

   Pierce the sweet potato with a fork a few times all over and place on the baking sheet. Place in the oven to bake for 45 to 50 minutes, until cooked through.

3. 3

   Remove the sweet potato and slice in half down the middle, season with half the ghee and salt and pepper.

4. 4

   In a skillet over medium heat, add the remaining ghee and then add the kale. Cook, stirring occasionally until wilted. Season with salt and pepper and stuff the sweet potato.

5. 5

   In the same skillet, add additional ghee if necessary and cook the egg for about 5 minutes, until the edges are crispy and cooked to your liking. Carefully place the egg into the sweet potato.

6. 6

   Top with cubed avocado and everything bagel seasoning.

7. 7

   Serve and enjoy!

8. 8

   Note: For quicker assembly, cook the sweet potato ahead of time.

9. 9

   Substitutions: No dairy, omit the ghee and use extra virgin olive oil or coconut oil. No Kale, use another green such as spinach, swiss chard or arugula. No everything bagel seasoning: use an even mix of poppy seeds, garlic flakes, onion flakes, black and white sesame seeds and sea salt.