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These Scrambled Egg-Stuffed Sweet Potatoes Make Weekend Brunches Extra Satisfying

Savory, simple and Paleo-friendly, this satisfying breakfast is going to become your go-to for weekend brunches.

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Eggs and potatoes are a breakfast – and brunch – staple. But who says you have to eat them separately? We’re combing the two for a delicious spin on stuffed baked potatoes (and we’ve added a serving of leafy greens, too). And if you love a classic breakfast hash, you’re going to want to try these Scrambled Egg-Stuffed Sweet Potatoes.

That’s right: We’ve taken classic scrambled eggs, mixed them with some simple seasoning and baby spinach, and stuffed them inside of split sweet potatoes. It’s an all-in-one breakfast recipe that’s also Paleo-friendly. Plus, it’s a hearty meal that offers some great nutritional perks that’ll help you start your off with all of the right vitamins, minerals and more.

Flavorful and nutrient-rich

Our Scrambled Egg-Stuffed Sweet Potatoes may only feature a few ingredients, but every one offers essential nutrients – and they come together to create one super satisfying meal. While the eggs provide you with hunger-satisfying, muscle-building protein to fuel you throughout the day, the spinach leaves offer plenty of fiber (specifically, insoluble fiber to keep you fuller for longer) as well as vitamins A, C and K1 plus folic acid, iron and calcium.

And you can’t overlook the sweet potatoes, which make up the base of this brunch-ready recipe. Each potato, served with the skin on, offers a whopping 769 percent of your daily value of vitamin A. And it doesn’t skimp on other nutrients. You’ll also get 65 percent of your daily vitamin C total, 50 percent of your manganese, 29 percent of your vitamin B6 and 27 percent of the potassium you need.

Oh, and did we mention that these Scrambled Egg-Stuffed Sweet Potatoes are super easy to make? Whether you’re preparing breakfast for a crowd or plating brunch for one or two, this recipe makes your process a total breeze. It takes just two minutes to scramble the eggs and wilt the spinach, so you can relax (or even get back into bed) while the sweet potatoes roast for an hour in the oven. For an even easier approach, you can roast the sweet potatoes ahead of time, pop them into the fridge and reheat them in the microwave while you’re scrambling the eggs.

Scrambled Egg-Stuffed Sweet Potatoes

60 min


  • 2 sweet potatoes, pricked with a fork
  • 1 tbsp coconut oil
  • 2 cloves garlic, minced
  • 4 large eggs, lightly beaten
  • 2 cups baby spinach
  • sea salt and ground black pepper, to taste
  • salsa, for topping (optional)


  1. Preheat oven to 400°F. Line a baking sheet with parchment paper; place sweet potatoes on sheet. Bake for 50 to 60 minutes, or until tender.
  2. In a large skillet over medium, heat coconut oil. Add garlic and cook, 1 minute. Reduce heat to low and add eggs. Cook, stirring often, until set but a little runny, about 2 minutes. Stir in spinach; cook until wilted. Season to taste with salt and pepper.
  3. Cut sweet potatoes open. Spoon scrambled egg mixture over sweet potatoes and top with salsa (if using).