Go Back
Breakfast is often heralded as the most important meal of the day, setting the tone for our health and energy levels. In the quest for a nutritious and satisfying morning meal, the Mini Sweet Potato Breakfast Boats stand out as a delicious and wholesome option. This innovative dish marries the natural sweetness of sweet potatoes with protein-rich eggs and a medley of vibrant vegetables, creating a breakfast that not only delights the taste buds but also fuels the body for the day ahead.

Mini Sweet Potato Breakfast Boats

Start your morning off right with Mini Sweet Potato Breakfast Boats! This nutritious dish combines the natural sweetness of tender sweet potatoes with protein-packed eggs and a colorful mix of sautéed vegetables. Not only do they look stunning, but they also provide a balanced meal with fiber, vitamins, and antioxidants. Versatile and easy to customize, these boats cater to different dietary needs, making them perfect for family breakfasts. Enjoy a wholesome and delicious start to your day!
Print Recipe Pin Recipe

Ingredients
  

2 medium sweet potatoes

4 large eggs

1/2 cup black beans, rinsed and drained

1/2 cup diced bell pepper (any color)

1/4 cup red onion, finely chopped

1 tsp olive oil

1 tsp ground cumin

1/2 tsp garlic powder

Salt and black pepper to taste

1/4 cup shredded cheese (cheddar or pepper jack)

1 avocado, diced

Fresh cilantro, for garnish

Salsa or hot sauce, for serving (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Sweet Potatoes: Wash the sweet potatoes thoroughly and pierce them several times with a fork. Wrap each sweet potato in foil and place them on a baking sheet. Bake for 45-50 minutes, or until they are tender when pierced with a fork.

      Sauté the Vegetables: While the sweet potatoes are baking, heat olive oil in a skillet over medium heat. Add the diced bell pepper and red onion, sautéing until softened, about 5 minutes. Stir in the black beans, cumin, garlic powder, salt, and pepper. Cook for another 2-3 minutes until heated through.

        Create the Boats: Once the sweet potatoes are baked, remove them from the oven and let them cool slightly. Carefully slice each sweet potato in half lengthwise and scoop out a small portion of the flesh to create a well for the filling.

          Assemble the Boats: Fill each sweet potato half with the sautéed vegetable and bean mixture. Crack an egg over the filling in each sweet potato boat, allowing some of the egg to spill into the well.

            Bake Again: Return the filled sweet potatoes to the oven and bake for an additional 12-15 minutes, or until the eggs are set to your liking.

              Top and Serve: Remove from the oven, sprinkle with shredded cheese and diced avocado. Garnish with fresh cilantro and serve with salsa or hot sauce on the side, if desired.

                Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings