Ingredients
- 3 medium leftover baked sweet potatoes, sliced in half lengthwise
- 1 cup diced leftover steak, divided
- 1 cup sliced leftover roasted asparagus (1/2 inch pieces, cut on a bias), divided
- 6 large Pete & Gerry's eggs|recipes/divided
- 3/4 cup plus 2 tablespoons finely shredded Comté or Gruyére cheese
- Thinly sliced chives or green onions, optional
- Salt and pepper to taste
Serv. Size: 1 half, Servings: 6
Amount Per Serving
- Calories 250
- Fat Cal. 110
- Total Fat 12g (18% DV)
- Sat. Fat 6g (30% DV)
- Trans Fat 0g
- Cholest. 230mg (77% DV)
- Sodium 270mg (11% DV)
- Total Carb. 13g (4% DV)
- Fiber 2g (8% DV)
- Sugars 4g
- Protein 22g
- Vitamin A (230% DV)
- Vitamin C (20% DV)
- Calcium (25% DV)
- Iron (10% DV)
- Vitamin D (10% DV)
Percent Daily Values (DV) are based on a 2,000 calorie diet.
For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 6 baked potato halves
Ingredients
- 3 medium leftover baked sweet potatoes, sliced in half lengthwise
- 1 cup diced leftover steak, divided
- 1 cup sliced leftover roasted asparagus (1/2 inch pieces, cut on a bias), divided
- 6 large Pete & Gerry's eggs|recipes/divided
- 3/4 cup plus 2 tablespoons finely shredded Comté or Gruyére cheese
- Thinly sliced chives or green onions, optional
- Salt and pepper to taste
Serv. Size: 1 half, Servings: 6
Amount Per Serving
- Calories 250
- Fat Cal. 110
- Total Fat 12g (18% DV)
- Sat. Fat 6g (30% DV)
- Trans Fat 0g
- Cholest. 230mg (77% DV)
- Sodium 270mg (11% DV)
- Total Carb. 13g (4% DV)
- Fiber 2g (8% DV)
- Sugars 4g
- Protein 22g
- Vitamin A (230% DV)
- Vitamin C (20% DV)
- Calcium (25% DV)
- Iron (10% DV)
- Vitamin D (10% DV)
Percent Daily Values (DV) are based on a 2,000 calorie diet.
For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.
Baking these egg boats is a smart way to use any remaining steak and cooked sweet potatoes lingering in your fridge from dinner last night. They're cheesy, savory, and filling; everything you want from your first meal of the day. If you have roasted vegetables on hand, swap them in for the asparagus to get breakfast on the table in just a few minutes.
Directions
- Preheat oven to 375ÀöF. Slice each potato in half lengthwise and hollow each half out, scooping the potato flesh into a mixing bowl, leaving a 1/4"-1/2" perimeter as you scoop. Save sweet potato flesh for another use.
- Place hollowed potato halves onto a baking sheet lined with parchment.
- Evenly spread 2 heaping tablespoons of each the steak and asparagus into each sweet potato and top each with a heaping tablespoon of shredded cheese.
- Crack an egg into a ramekin and carefully pour the egg into one of the sweet potatoes, over the steak mixture. Repeat with the remaining eggs and sweet potatoes. Lightly season with salt and pepper.
- Top each sweet potato with an additional tablespoon of shredded cheese.
- Place stuffed sweet potatoes into the oven and bake until egg whites just set and yolks are still runny, 9 to 12 minutes.
- Allow stuffed sweet potatoes to cool for 7 to 10 minutes, sprinkle with sliced green onions or chives, if using. Serve.
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