Here’s a hearty and HEALTHY breakfast dish that you can serve at your next brunch! It’s full of FIBER and beta-carotene from those colorful sweet potatoes – wow!
- 1 sweet potato
- 6 egg whites
- 2 slices low sodium turkey bacon
- 1/4 cup low-fat cheese
- Toppings of your choice: chopped tomatoes, onions, chives, etc.
- Salt and pepper, to taste
- Wash the sweet potato and pierce it with a fork. Wrap it in a damp paper towel and microwave for 5 minutes or until tender, flipping it over halfway through. Or bake in the oven at 400 degrees F for 45 minutes. Meanwhile, fry the bacon in a pan until crisp. Remove, crumble, and set aside. Scramble the eggs, add salt and pepper to taste, and cook them in the pan until just cooked. When the potato is cool enough to handle, cut it in half and scoop out about half the potato from each half. Reserve for later use. Fill each potato half with eggs, bacon, and cheese. Broil for two minutes or microwave for 30 seconds until the cheese is melted.