Well, we survived the wrath of Hurricane Harvey this past weekend here in Austin Texas. There were moments when I thought I would need an ark to get my daughter to school today, but that wasn't the case. Thankfully for us here, the rain was moderate and just light enough to continue absorbing into the ground and finding it's way to the overflows. The wind was the worst of it and is still going stronger than I would like. I'm fortunate though and know that not everyone in Texas was nearly as lucky. My heart goes out to all effected but this record setting giant.

Even though our power only went out very briefly here, the lighting (or lacking of) outside all weekend is what ultimately kept me from being able to get a new recipe out. So today, I'm back at it with the sky being perfectly bright and overcast for great natural lighting!

These Breakfast Stuffed Sweet Potatoes really hit the spot this morning. With schools being delayed 2 hours here, I had plenty of time to actually whip up a quick wholesome bite for myself and my daughter.

Last week I was so fortunate to get some pullet eggs from a local farm. Pullet eggs are small eggs that are laid by chickens under a year old. They are supposed to be more rich and full of flavor as they have bigger yolks than eggs laid by more mature hens.

So what's a girl to do with eggs? Scramble them up for breakfast of course!

These breakfast boats are perfectly delicious and easy to do. Really you could get away with building them up the night before and then tossing them under the broiler in the morning for an even quicker breakfast bite!

The sweet potato plays so well against the savor bacon and cheese to balance this breakfast out in the most amazing of ways.

Breakfast Stuffed Sweet Potatoes
TheSkinnyFork.com

The Skinny:
Servings: 2 • Size: 1 Stuffed Sweet Potato • Calories: 294 • Fat: 18 g • Saturated Fat: 6 g • Carb: 17 g • Fiber: 2 g • Protein: 14 g • Sugar: 4 g • Sodium: 344 mg

Ingredients:
1 Large Sweet Potato, Cooked
2 Slices Center Cut Low Sodium Bacon, Cooked & Crumbled
4 Whole Small Eggs or 3 Regular Eggs, Scrambled
1/4 Reduced Fat Grated Cheddar Cheese
Salt & Pepper to Taste

Directions:

Preheat the broiler or set your oven to 525 degrees F. and line a baking sheet with foil or a silicone baking mat for easy clean up; set aside.

Mix together the cooked 2 Slices Center Cut Low Sodium Bacon and 3 scrambled eggs; set aside as well.

Sliced the cooked sweet potato in half (I poked mine with a fork, wrapped it in a damp paper towel and popped into the microwave for about 10 minutes.)

Scoop out the sweet potato to leave about 1/2" thick shell. Discard or reuse the removed sweet potato for something else.

Fill each sweet potato skin with the egg and bacon mixture divided evenly.

Top each stuffed potato with about 2 Tbsp. cheddar and place it into the oven or under the broiler for 2-3 minutes or until the cheese has melted. DO NOT LET IT BURN.

Carefully remove from the oven and serve right away. Enjoy!

I topped mine with some dried chopped chives.

Nutrition Claims: Sugar Conscious, Gluten Free, Wheat Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free, No Oil Added, No Sugar Added