Stuffed Sweet Potato Sunrise Recipe – Nutritious, Cozy & Full of Flavor

If breakfast had a personality, the Stuffed Sweet Potato Sunrise would be warm, energizing, and just a little bit indulgent. It’s the kind of wholesome meal that starts your day with color and flavor — roasted sweet potatoes stuffed with scrambled eggs, spinach, avocado, and a sprinkle of cheese.

Naturally sweet, protein-rich, and packed with fiber, this dish feels indulgent but is surprisingly healthy. Whether you’re meal-prepping or hosting brunch, it’s an easy, feel-good recipe that’s as photogenic as it is satisfying.

Why You’ll Love This Recipe

Balanced & filling – packed with complex carbs, healthy fats, and protein.
Easy to customize – add veggies, bacon, tofu, or cheese.
Meal-prep friendly – bake your potatoes ahead and stuff when ready.
Naturally gluten-free & nutrient-dense.
Perfect for breakfast, brunch, or light lunch.

Ingredients List

Serves 2–3

2 large sweet potatoes, scrubbed and halved
1 tablespoon olive oil
Salt and pepper, to taste
3 large eggs
½ cup baby spinach, chopped
¼ cup red bell pepper, diced
¼ cup shredded cheese (cheddar or mozzarella)
½ avocado, sliced
2 tablespoons Greek yogurt or sour cream, for drizzle
Optional toppings: chili flakes, herbs, or hot sauce

Step-by-Step Instructions

Step 1: Bake the Sweet Potatoes

Preheat oven to 400°F (200°C).
Rub the halved sweet potatoes with olive oil, salt, and pepper.
Place on a baking sheet, cut side down, and roast for 25–30 minutes, or until fork-tender.

Step 2: Prepare the Egg Filling

Meanwhile, heat a small skillet over medium heat.
Add a drizzle of olive oil and sauté the bell pepper and spinach until soft.
Whisk the eggs in a bowl, season with a pinch of salt, and scramble them gently with the vegetables until just set.

Step 3: Hollow and Stuff

Once the sweet potatoes are cooked, let them cool slightly.
Use a spoon to gently scoop out a little flesh from the center to make room for filling (save it for later – it’s great in smoothies or mash).
Spoon the scrambled eggs and veggies into each sweet potato half, pressing gently.

Step 4: Add the Finishing Touches

Top with shredded cheese, allowing it to melt over the warm filling.
Add avocado slices and a drizzle of Greek yogurt or sour cream.
Sprinkle with chili flakes or herbs for a pop of flavor.

Flavor Variations

Southwest Style: Add black beans, corn, and salsa.
Mediterranean: Include feta, olives, and sun-dried tomatoes.
Smoky Bacon: Add crumbled cooked bacon or turkey sausage.
Vegan Option: Use scrambled tofu instead of eggs and vegan cheese.

Storage & Reheating Tips

Store: Refrigerate in an airtight container for up to 3 days.
Reheat: Warm in the oven at 350°F (175°C) for 10 minutes or microwave for 30–45 seconds.
Meal Prep: Bake potatoes ahead and fill fresh for best texture.

Common Mistakes & How to Avoid Them

Undercooking potatoes: Make sure they’re soft enough to scoop easily.
Overcooking eggs: Keep them slightly soft — they’ll finish cooking inside the warm potato.
Skipping seasoning: The filling needs salt to balance the sweet base.
Overstuffing: Leave space for toppings like avocado and sauce.

Why This Recipe Works

Combines sweet and savory flavors for perfect balance.
Uses simple, whole ingredients with minimal prep.
Customizable for different diets and tastes.
Great for meal prep or quick morning energy.
Gorgeous for social-worthy plating — it looks like sunshine in a bowl.

Final Thoughts

The Stuffed Sweet Potato Sunrise is proof that healthy can be hearty. With creamy avocado, fluffy eggs, and the natural sweetness of baked sweet potatoes, it’s the kind of breakfast that leaves you both full and energized.

Serve it with a cup of coffee or fresh juice, and your morning will instantly feel brighter.

Print Recipe