Description
Delicious sweet potato breakfast boats filled with eggs, black beans, corn, and spices, topped with melted cheese. A hearty and nutritious option for breakfast, customizable with your favorite ingredients!
Ingredients
Scale
- 2 medium sweet potatoes
- 4 large eggs
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn, canned or frozen
- 1/2 cup diced bell pepper (any color)
- 1/4 cup diced red onion
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1/2 cup shredded cheese (cheddar or your choice)
- Fresh cilantro, for garnish
- Avocado slices, for serving (optional)
- Hot sauce, for serving (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the sweet potatoes thoroughly and pat them dry.
- Poke holes in each sweet potato with a fork.
- Wrap each sweet potato in aluminum foil.
- Bake for 45-60 minutes until tender.
- Heat olive oil in a skillet over medium heat.
- Sauté diced red onion and bell pepper for 3-4 minutes.
- Add black beans and corn, cooking for another 2-3 minutes.
- Stir in cumin, chili powder, salt, and pepper, cooking for an additional minute.
- Remove from heat and let cool slightly.
- Remove sweet potatoes from the oven and let cool slightly.
- Slice each sweet potato in half lengthwise and scoop out some flesh.
- Whisk the eggs in a bowl and season with salt and pepper.
- Fill each sweet potato half with the vegetable mixture, then pour the eggs over the top.
- Sprinkle cheese on top.
- Preheat your oven to 375°F (190°C).
- Line a baking sheet with parchment paper and place the sweet potato boats cut side up.
- Bake for 20-25 minutes until eggs are set and cheese is melted.
- Let cool for a few minutes before serving.
Notes
- Feel free to customize the filling with your favorite vegetables or proteins.
- These breakfast boats can be made ahead of time and reheated for a quick breakfast option.
- Prep Time: 15 minutes
- Cook Time: 60 minutes