Twice Baked Breakfast Sweet Potato Plaid

A tasty and wholesome paleo breakfast option are these twice-baked breakfast sweet potato plaids. Eggs are a great source of protein, and the savory flavors of the bacon and vegetables will keep you full until lunch.

Ingredients:

• 2 medium sweet potatoes
• 4 slices of bacon, cooked and crumbled
• 4 eggs
• 1/4 cup coconut milk
• 1/4 cup diced onion
• 1/4 cup diced bell pepper
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 tablespoon chopped parsley for garnish

Instructions:

Preheat the oven to 400F 200C

Wash the sweet potatoes and prick them several times with a fork

Place them on a baking sheet and bake for 45-50 minutes, or until tender

While the sweet potatoes are baking, heat a skillet over medium heat

Add the diced onion, bell pepper, and garlic

Saut until softened, about 5 minutes

Once the sweet potatoes are done, remove them from the oven and let them cool slightly

Cut each sweet potato in half lengthwise and scoop out some of the flesh, leaving a thin layer inside the skin

In a bowl, mash the scooped-out sweet potato flesh with the coconut milk until smooth

Season with salt and pepper to taste

Divide the mashed sweet potato mixture evenly among the potato halves, creating a slight well in the center of each

Crack an egg into each well

Sprinkle the cooked bacon evenly over the eggs and sweet potatoes

Return the filled sweet potatoes to the oven and bake for an additional 15-20 minutes, or until the egg whites are set but the yolks are still slightly runny

Garnish with chopped parsley before serving