Go Back

cheesy veggie & egg stuffed sweet potato

Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Main Course
Servings: 1 serving
Author: Cait


  • 1 medium sweet potato
  • 1/4 cup halved cherry tomatoes
  • 1/4 cup broccoli florets, stems removed & chopped
  • 2 tablespoons red onion, diced
  • 1 handful fresh baby spinach
  • 2 large eggs
  • 1 splash milk
  • 1 slice mozzarella cheese (1/4 cup shredded would work too)
  • Olive oil
  • Salt & pepper


  • With a knife or a fork, carefully pierce the sweet potato on all sides.  Place in the microwave for 3 minutes then flip and cook for another 3 minutes (sweet potato is done when it's tender to the touch - see note) 
  • While the sweet potato cooks, add a drizzle of olive oil to a non-stick pan over medium-low heat. Add washed & prepped tomatoes, onion & broccoli and sauté for 1-2 minutes or until just tender.  Add spinach and continue to cook until spinach is wilted (about 1-2 minutes).  
  • Crack eggs into a bowl and add a splash of milk.  Scrambled with a fork then add eggs over the veggies and turn heat to medium.  Use a rubber spatula to flip eggs to ensure they cook on all sides.  Once eggs are cooked, turn off the heat & add cheese, stirring to melt the cheese & combine.
  • Once sweet potato is cooked, slice open, mash the insides down with a fork (feel free to remove some to make room for the eggs) and add the scrambled egg mixture.  Top with salt & pepper and serve with a piece of fruit!


The cook time will vary based on the size of the sweet potato.  For a sweet potato on the smaller side, do 2 minutes each side then press.  If it's still firm, add another minute and repeat until sweet potato is tender to the touch.