Twice Baked Steak + Egg Sweet Potatoes

This recipe for Twice Baked Steak and Egg Sweet Potatoes is a perfect breakfast solution you can make with leftovers, shredded cheese and eggs.

Twice Baked Steak + Egg Sweet Potatoes

Prep Time

15 minutes

Cook Time

15 minutes

Serves

6 people

This recipe for Twice Baked Steak and Egg Sweet Potatoes is a perfect breakfast solution you can make with leftovers, shredded cheese and eggs. It was created for Pete and Gerry’s Organic Eggs by the food bloggers at Spoon Fork Bacon.

The recipe has a lot of room for substitution based on your personal preferences. For example, the protein and vegetable can both be swapped for others, taking advantage of leftovers from the night before.

Pete and Gerry’s Organic Eggs began in the late 1800s in New Hampshire as a family-operated egg farm. Today, it’s a third-generation business with a focus on selling free-range, organic eggs directly to consumers.

Eggs are produced without antibiotics, synthetic pesticides, GMOs, or animal by-products. They became the first Certified Humane® egg farm in the country in 2003, under the auspices of the Humane Farm Animal Care.

Ingredients

  • 3 medium leftover baked sweet potatoes, sliced in half lengthwise
  • 1 cup diced leftover steak, divided
  • 1 cup leftover roasted asparagus, sliced (1/2 inch pieces, cut on a bias), divided
  • 6 large Pete and Gerry's Organic Eggs, divided
  • 3/4 cup plus 2 tablespoons finely shredded Comté or Gruyère cheese
  • As desired thinly sliced chives or green onions, optional
  • To taste salt and pepper to taste

Preparation

  • 1 Preheat oven to 375˚F.
  • 2 Slice each potato in half lengthwise and hollow each half out, scooping the potato flesh into a mixing bowl, leaving a 1/4-inch to 1/2-inch perimeter as you scoop. Save sweet potato flesh for another use.
  • 3 Place hollowed potato halves onto baking sheet lined with parchment.
  • 4 Evenly spread 2 heaping tablespoons each of steak and asparagus into each sweet potato. Top each with a heaping tablespoon of shredded cheese.
  • 5 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.
  • 6 Top each sweet potato with an additional tablespoon of shredded cheese.
  • 7 Place stuffed sweet potatoes into the oven and bake until egg whites just set and yolks are still runny, 9-12 minutes.
  • 8 Allow stuffed sweet potatoes to cool for 7-10 minutes, sprinkle with sliced green onions or chives (optional). Serve.

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