Twice Baked Breakfast Sweet Potatoes

I'm going to start with one of my all-time favorite breakfasts that I've tried.

Twice Baked Breakfast Sweet Potatoes.

This breakfast is super easy, but time consuming with the cooking time, so it's best to save for the weekend if you don't have much time during the week. Lucky for me I'm a stay-at-home-mom so I can usually make this whenever I want. (As long as my kids are cooperating in the morning haha).

I found this recipe searching for paleo-friendly foods on Pinterest

A few tidbits about my cooking style...I always always always grate my garlic into meals. I like it better than chunks, plus it's much quicker. Also, 99% of the time I use organic ingredients. I try to use vegetables that are in season and get most of my meat, eggs, and vegetables from a local organic farm that my husband used to work on. I love knowing exactly how they treat the animals and their crops!

You Will Need:

2 medium sweet potatoes
4 slices bacon
1 medium onion, diced
4 garlic cloves, minced (or grated)
salt and pepper
4 eggs

• Heat oven to 400 degrees. Poke sweet potatoes a couple of times with a fork and place directly on the oven racks. Bake for 40-45 minutes, until soft. Set aside to cool.
• In a large skillet, fry the bacon until crispy. Remove and add onion and garlic to the pan. Cook about 5-7 minutes.
• Once the bacon cools, chop into small pieces.
• When the sweet potatoes are cool enough to handle, cut lengthwise and scoop out the middle.
• Mash sweet potato in the skillet and cook for a few minutes more.
• Stir in the salt, pepper, and half of the bacon bits. 
• Place sweet potatoes on a parchment lined baking sheet.
• Scoop the mash back into the sweet potato and make a divot for the egg.
• Break one egg into each divot and sprinkle with the remaining bacon bits.
• Bake for 15 minutes or until yolk is set.

Enoy!!

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