Mexican Breakfast Stuffed Potatoes

A healthy breakfast option that has lots of vitamins, minerals, fibre and healthy fats. A good serving of protein to keep you full all morning. Easy, delicious, and full of nutrients. Natually gluten-free and vegetarian.

Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Servings 1 potato
Author Ashley


  • 1 small sweet potato
  • 1 large egg scrambled
  • 1/2 avocado sliced
  • 2 tbsp salsa
  • 2 tbsp feta cheese


  1. Cook the sweet potato in the microwave on high for two 3-minute intervals. Slide a knife through the middle to check doneness (it should go through easily).

  2. Place a small frying pan on medium heat and add 1/2 tbsp of butter. Once the butter starts to melt and bubble, add the egg and stir until it’s scrambled. Keep stirring it in the pan until it’s no longer runny.

  3. Cut the sweet potato in half, and add the scrambled egg, avocado, salsa, and feta cheese.

Recipe Notes

This recipe is so versatile because you can literally add whatever toppings you want! 

No feta? Try cheddar. 

Use fresh tomatoes and green onions instead of salsa.