Twice Baked Breakfast Sweet Potatoes {Whole30, Day 3}

Today is day 3 of my Whole30.  So far it has been literally zero challenge.  This is pretty much how I like to eat most of the time anyways, so without major behavior change this really just isn’t difficult for me.

As you can see, the meals are huge and delicious and easily keep me full until it’s time for the next one.  I’ve done very little nothing social this weekend, but I’m afraid that would have been the case anyways with all of the school work and projects around the house I’ve had to do.  Having started on a Friday and having just got back from a trip, I’d done almost zero food prep – a freestyle approach that is not how I recommend approaching Whole30.  I’ll definitely be doing meal prep today and tomorrow for the week ahead.

 This morning for breakfast I made us these amazing twice baked sweet potatoes filled with bacon and eggs.

Courtney isn’t doing Whole30 with me – we all know he can’t turn down a Costco chicken bake.  But he sure is eager to eat the meals when I make them.  He woke up to the smell of bacon, which he was shocked to learn is compliant (although not exactly encouraged).  I used bacon sparingly during my last Whole30, and I imagine I’ll do so again in this one – but this awesome dish is one I’ve been wanting to make for quite some time.  If you’re like me and don’t like to wait long to eat breakfast after waking up, I recommend baking extra sweet potatoes ahead of time as part of your meal prep so that they’re all ready to go.  Although I got distracted doing homework and baked the yolk longer than I would of liked, this was an incredibly satisfying breakfast!

Twice Baked Breakfast Sweet Potatoes

Adapted from Plaid & Paleo

Ingredients:

• 1 large sweet potato, baked
• 4 slices bacon
• 1 small sweet onion, diced
• 2 large garlic cloves, minced
• Salt and pepper, to taste
• 4 small eggs

Directions:

1. In a large skillet, fry bacon until crispy. Remove and toss onion and garlic in leftover bacon grease. Cook for about 5-7 minutes until onion is translucent.
2. After bacon cools, cut into small pieces.
3. Once sweet potatoes are cool, cut lengthwise then scoop out the middle of the sweet potato. Use a knife to cut about 1/4 inch away from the skin all the way around then cut the middle into two pieces. This makes it easier to remove the middle without breaking the skin.

   

4. Mash sweet potato into skillet.  Stir in salt, pepper and half the bacon bits.

   

5. Place sweet potatoes shells on a parchment lined baking sheet.  Scoop mash into potato shells then create a large divot for the egg. You will want to make sure the divot is big enough to fit the egg so it doesn’t spill over.  Break one egg into each divot then sprinkle with remaining bacon bits.

   

6. Bake at 375 F for 15 minutes or until yoke is set.  Cooking time depends on how soft you like your yoke.

Serves 2 generously

Johanna