Sausage and Eggs Stuffed Sweet Potatoes

Stuffed sweet potatoes for breakfast – with sausage and eggs. Delicious breakfast, brunch, or lunch. Make these and see for yourself! Sweet potato halves (“boats”) stuffed with the mixture of scrambled eggs, cooked sausage and pureed potatoes.

Who knew that sweet potatoes could make a great breakfast? My husband was skeptical. Well, after trying these stuffed sweet potato halves for breakfast, he is skeptical no more. I was myself surprised how well all flavors mixed in here: scrambled eggs and sausage mixed in with a little bit of cheese sauce and pureed sweet potatoes – all stuffed in sweet potato “boats”.

To me, this is the perfect breakfast with favorite breakfast ingredients: sausage, eggs, and potatoes. Fat, protein, and carbs – all together. And, I like how it looks: little boats of potato halves filled with a delicious breakfast mixture. I won’t be very verbose in this post and will get down right to the recipe.

Mix pureed sweet potatoes, scrambled eggs and cooked sausage together:

Prepare the cheese sauce to pour over each stuffed sweet potato:

Place some of the egg-potato-sausage mixture on the bottom of each potato half.  Pour the sauce over the sausage mixture filling

Add more egg-potato-sausage filling on top of the sauce

Add more sauce over the egg-potato-sausage mixture and sprinkle with shredded cheese. Place potato halves into broiler proof dish and broil until cheese melts

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Sausage and Eggs Stuffed Sweet Potatoes

Prep Time

30 mins

Cook Time

1 hr

Total Time

1 hr 30 mins

 

Sausage and Eggs Stuffed Sweet Potatoes - make these for breakfast, brunch or lunch!    Scrambled eggs and sausage mixed in with a little bit of cheese sauce and pureed sweet potatoes.  Pure deliciousness!  

Course: Breakfast

Cuisine: American

Servings: 4 people

Calories: 443 kcal

Author: Julia

Ingredients

Ingredients for sweet potatoes and filling:

• 2 sweet potatoes
• 8 oz breakfast sausage , crumbled
• 4 eggs
• 1/4 cup half and half

Ingredients for cheese sauce:

• 2 tablespoons mayo
• 2 teaspoons mustard
• 1/3 cup half and half
• 1/4 cup cheddar cheese , shredded

Extra Ingredients:

• 1/4 cup cheddar cheese , shredded, for sprinkling on top

Instructions

Make filling for stuffed potatoes

1. Bake sweet potatoes at 350 F for 50-60 minutes.  Cool, cut each potato in half, scoop out the middle: you can use either knife or spoon or both.  Set aside 4 potato halves (without the flesh in the middle).  Add the scooped out parts of sweet potatoes to a separate medium bowl, and puree the scooped out parts of sweet potatoes.

2. Cook sausage in a skillet, drain from fat. Remove to a plate.

3. In a mixing bowl, whisk eggs and half-and-half. In a separate lightly greased skillet (or the same one that you cooked sausage in), cook eggs just for 2-3 minutes, constantly stirring and flipping – until fluffy and airy.

4. In the bowl , mix together pureed portion of sweet potatoes, cooked eggs, and cooked sausage.

Cheese Sauce:

1. Make sauce by combining all sauce ingredients together and heating them on stove for several minutes to melt the cheese.
   

Assembly:

1. Pre-heat your broiler.

2. Place potato halves (you should have 4 potato halves) into broiler proof dish.  

3. Put some potato-egg-sausage mixture on the bottom of each potato half, put a thin layer of cheese sauce over the potato-egg-sausage mixture. 

4. Put more potato-egg-sausage mixture on top of the sauce, and add the remaining sauce over it, then sprinkle with shredded cheddar cheese. 

5. Broil the potatoes until the cheese is melted on top - for a couple of minutes. Be careful not to burn sweet potatoes.

Nutrition Facts

Sausage and Eggs Stuffed Sweet Potatoes

Amount Per Serving

Calories 443 Calories from Fat 297

% Daily Value*

Fat 33g51%

Saturated Fat 12g75%

Cholesterol 235mg78%

Sodium 633mg28%

Potassium 466mg13%

Carbohydrates 15g5%

Fiber 2g8%

Sugar 3g3%

Protein 19g38%

Vitamin A 9770IU195%

Vitamin C 2mg2%

Calcium 188mg19%

Iron 1.9mg11%

* Percent Daily Values are based on a 2000 calorie diet.