Breakfast Sweet Potatoes with Eggs and Sausage
Recipe type: breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
These healthier Breakfast Sweet Potatoes are stuffed with scrambled eggs, chicken sausage, and shredded smoked gouda cheese. These are totally comfort food made for breakfast!
  • 2 medium baked sweet potatoes
  • 2 mild Italian chicken sausage, casing removed
  • 2 large eggs
  • 1 tsp half and half
  • 2-4 tsp shredded smoked gouda cheese (I shredded it myself)
  • salt, ground pepper and ground ancho chili pepper, to taste
  1. Reheat the sweet potatoes in an oven for 5-10 minutes or in a microwave for 1-2 minutes. I recommend using an oven.
  2. Brown the chicken sausage in a large skillet over medium-high heat, breaking up the sausage as it cooks. Remove from the skillet and set aside, once done cooking.
  3. Prepare the eggs. Reduce the heat of the burner for the skillet to low. Crack the eggs into a bowl. Add the half and half and whisk until smooth. Spray the skillet with cooking spray and then add the eggs and cook to scramble. Once done cooking, remove from the heat and season with desired amounts of salt, ground pepper and ground ancho chili pepper. Add the sausage to the eggs and mix to combine.
  4. Transfer the sweet potatoes to a baking sheet. Carefully cut open the tops and separate the sides slightly. Gently move some of the sweet potato insides around to fluff and make room for the egg/sausage mixture. Stuff as much of the mixture into the sweet potatoes as possible. Top each potato with 1-2 tbsp of the smoked gouda. Place the baking sheet with the potatoes into a 350 degree oven and heat until the cheese is just melted.
  5. Serve any of the leftover egg/sausage mixture on a plate with each potato.
To bake the sweet potatoes, lightly coat each potato with a small amount of olive oil. Place on a foil lined baking sheet and bake 45 minutes to 1 hour.
Nutrition Information
Serving size: 1 potato Calories: 300 Fat: 14g Carbohydrates: 15g Sugar: 3g Sodium: 850mg Protein: 29g
Recipe by This Gal Cooks at