Twice Baked Sweet Potato Breakfast Scramble

I had the most relaxing weekend of mah life. Literally. I actually did nothing. Well nothing as in, I didn’t have to be anywhere at any certain time. I also didn’t come into contact with anyone I knew. Which is quite surprising since the area I live in in St. Louis is like my family compound. I am always running into someone. Don’t get me wrong. I am by no means complaining about having family saturated in my neighborhood. I am so blessed. However, if you met me I am actually a very quiet/reserved person (which most would label as socially awkward/ extroverted) and i literally LOVE my alone time.

I am also trying to embrace being alone again. Why does society frown upon singles? What I mean is why when you let’s just say, break up with someone is everyone so quick to fix you up with someone new? Or they instantly say “don’t worry, you’ll find someone soon enough”. What if I don’t want to find anyone new? Or why can’t I just enjoy my own self company? Can’t I go to the movies alone with out someone else trying to figure out my life story? Why are people constantly trying to set me up with new friends to meet? Do I seem unhappy? I don’t feel unhappy, but if everyone else perceives me as needing friends/boyfriend to be happy than should I be feeling otherwise?

On the other hand, I LOVE my girlfriends. I love my GIRL time. I love my GUY time. I am only HUMAN. Of course I miss human touch. I feel like that is only natural. Something would be seriously wrong with me if I didn’t crave it every now and then. People are infectious. I go to coffee shops to read and write because I do like to be surrounded by people. I don’t need to engage in conversation, but I LOVE people. I love watching, listening, smiling. 

But I don’t need anyone else. I am trying to live each day as it comes, and whatever Gods plan is for me, I will accept it with an open mind and open heart. 

So on that note, I’m working on being a “better me” ! I was also able to focus on some recipe development for this week which is always exciting/makes posting a hell of a lot easier for the days to come.

And to start our Monday off right I am sharing with you a power filled protein punching breakfast. Or really it can be eaten any time of the day. Twice baked sweet potato scramble. Let me break it down: Twice baked sweet potatoes stuffed with spinach, eggs, onion and parmesan. Seriously SO GOOD. Can’t even handle the greatness. AND it’s SO easy! I actually made a video…. which I WILL post but it is going to be a little delayed. I really wanted to get the recipe out there so you would have it this morning. I’m new to iMovie and am really really really terrible at it so apologies on the delay/quality. 

The instructions are pretty self explanatory so I don’t think I need to say much. Two halves are one serving, but all I needed was one half and then a piece of fruit/nuts to hold me over until lunch. But by all means please eat both halves. I also added a tbsp of plain greek yogurt and a tbsp of salsa for serving. It took the potato to a whole new level. 

***If you are aiming for a more paleo friendly diet then cut out the parmesan and don’t add the optional greek yogurt for topping. 

Twice Baked Sweet Potato Breakfast Scramble

Prep time:  10 mins

Cook time:  1 hour 30 mins

Total time:  1 hour 40 mins

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Ingredients

• 2 Sweet Potatoes
• 2 Eggs
• 1 cup fresh spinach, rough chopped
• ½ yellow onion, chopped small
• ¼ cup shaved parmesan (or grated, whatever you have handy)
• ½ tsp garlic powder
• Salt & Pepper
• 1 tbsp olive oil
• Toppings (Optional)
• Plain Greek Yogurt
• Salsa

Instructions

1. First preheat your oven to 375. Next poke small holes with a sharp knife all around your sweet potatoes, place on a baking sheet and into the oven until soft for about 45-55 minutes.
2. Next when potatoes are almost done, in a small pan over medium heat add your olive oil and chopped onions. Saute for about 5-7 minutes or until onions are translucent. Turn heat off and remove from pan and set aside.
3. Next beat your two eggs in a bowl and then add to same pan that your onions were cooked in (this way there is still oil left in pan). Over medium heat cook your eggs until just scrambled (not runny but not hard). Remove from heat and set aside.
4. Once potatoes are done remove from oven and let cool for about 5 minutes or until you are able to handle them. Slice in half, length wise and then scoop out the insides leaving about a ⅛" border of potato with the skin. This will prevent you from busting through the skin when scooping. And if you do- it's okay! You'll be stuffing these and so you'll cover the hole. Just when it comes time to serve it may fall apart a little.
5. Place your scooped potato pieces in a medium sized bowl. Add your scrambled eggs, onions, parmesan and garlic powder. Mix together with a spoon. Add salt and pepper to taste.
6. Spoon and divide the mix, about a quarter of the stuffing back into each potato half /shells/boats and onto baking sheet. You may have some stuffing leftover. I just ate mine.
7. Place now filled potatoes back into oven for another 25-30 minutes (until cheese has melted and potatoes have softened even more.
8. When desire texture has been reached remove from oven and serve with a tbsp greek yogurt and salsa on top (optional)

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