1 sweet potato, cut in half lengthwise**
What could be better than starting your day with a sweet potato stuffed with egg, cheese, and sausage? Lately I cannot get enough of sweet potatoes, so expect plenty of recipes! Delicious and quick breakfast.
Breakdown: (1 serving, both sweet potato halves)
6g total fat
Breakdown is based on 1 6oz sweet potato, baked without the skin
What you will need:
2 large egg whites
1/4 cup Go Veggie Mozzarella Shreds, or cheese of choice
2 oz Lightlife Soy Sausage, or turkey sausage
1/4 cup bell pepper, chopped
2 tbsp. yellow onion, chopped
1 tbsp. 0% plain Greek yogurt (I used Fage)
Salt & pepper, to taste
Preheat the oven to 400 degrees F.
Cut the sweet potato in half, lengthwise. Place them into an 8×8 baking dish cut side down. Bake for approximately 20-30 minutes. Time will be dependent on the size of your sweet potato. **Mine was 8 ounces in weight.
While you are waiting for your sweet potato to bake, you can start to cook your sausage. Place the soy sausage into a skillet over medium heat and cook 4-5 minutes or until thoroughly cooked. If you do not care for soy sausage, or would prefer not to use it, you can always use regular sausage or turkey sausage. The nutrition breakdown will change.
Once the sausage is just about done, push it off to the side and add the peppers and onions. Cook until softened. Once softened, spoon the sausage & pepper and onion mixture into a bowl and set aside. Spray your skillet with non-stick cooking spray and add the egg whites. Cook thoroughly and sprinkle with salt and pepper, to taste. Once finished, combine into the bowl with the sausage and peppers mixture.
When the sweet potatoes are done cooking, remove them from the oven and allow them to cool slightly.
Using a spoon, remove some of the middle of each sweet potato halve to create a “bowl” area to stuff. I removed approximately 2 ounces total. Save the middle, as you can use them for something else! I will be posting a recipe soon on what you can use it for!
Once the center is clear, stuff with the egg and sausage mixture, push down a bit with the spoon, sprinkle with cheese and place into the oven long enough to allow the cheese to melt. When done- top each sweet potato with 1/2 tablespoon of Greek yogurt. I sprinkled the top with dill weed and a dash of no-salt. Enjoy!
If you post to Instagram, please tag @sammybfit and hashtag #sammybfit to ensure that I see your wonderful remakes! 🙂