This recipe was sponsored by Jones Dairy Farm and all opinions are my own as always.
These savory breakfast sweet potato skins are perfect for brunches or breakfast for dinner nights! Crispy skins are loaded with flavor-packed chicken sausage, spinach, and eggs and drizzled with hot sauce for extra kick. They are also paleo, dairy-free, and Whole30 compliant.
As if crispy loaded potato skins weren’t already the best thing ever, we’re about to have them for breakfast! A totally healthy version, of course. Packed with goodies like chicken sausage, spinach, eggs, and hot sauce!
I’ve made breakfast twice baked sweet potatoes before and I was starting to crave something similar recently, with a different spin on it.
The crispy skins are absolutely perfect loaded up with savory goodies, making these breakfast sweet potato skins great for breakfast-for-dinner or a hearty brunch. As far as potato skins go, these are super easy to throw together.
We start with perfectly baked sweet potatoes. Since you’ll scoop out a lot of the insides, you’ll also have the perfect excuse to make sweet potato brownies for dessert, just saying!
The skins are crisped up a lot in the oven while you make a super easy scramble. The star of the scramble is the Antibiotic Free No Sugar Added Chicken Sausage from Jones Dairy Farm . The patties are chopped up into bite size pieces and sautéed until brown and crisp.
Jones Dairy Farm also makes amazing sugar-free pork and turkey sausage, plus the BEST sugar free bacon! Get the recipe for my savory sweet potato bacon waffles here.
Since Jones Dairy Farm’s line of Antibiotic Free, Paleo Certified products contain NO sugar or preservatives, they’re perfect for paleo and Whole30 recipes. Definitely check out their website to browse their amazing products and find out where you can purchase!
After the sausage is nice and toasty, we add the spinach and then the eggs. It all cooks in one skillet quickly – so the only real time involved in making the recipe is waiting for the potatoes. If you’re a potato lover, this of course is nothing new 🙂
Once the scramble is finished and the skins are crispy, it’s time to load them up and serve! If needed, you can always heat them through in the oven if the filling sat around and needs to be reheated. Otherwise, simply fill the skins, drizzle with hot sauce, and devour.
I hope you’re ready for an easy, fun way to eat loaded potato skins for breakfast! Grab those potatoes and preheat your oven because it’s time to cook – let’s go!
Breakfast Sweet Potato Skins with Chicken Sausage, Spinach and Eggs
Breakfast Sweet Potato Skins with Chicken Sausage, Spinach and Eggs
Ingredients
- 4 medium-large sweet potatoes
- Coconut Oil and Sea salt for baking the potatoes
- 1 package Jones Dairy Farm Antibiotic Free Chicken Sausage Patties
- 1 Tbsp coconut oil or other cooking fat
- 3-4 oz fresh baby spinach chopped
- 4 large eggs
- Sea salt and pepper
- 1/4 tsp garlic powder
- Hot sauce for serving
Instructions
-
Preheat your oven to 400 degrees. Coat each potato in a thin layer of coconut oil and sprinkle with sea salt. Poke each potato with a fork on all sides and place on a baking sheet. Bake in the preheated oven for 40-45 mins or until cooked through. This step can be done ahead of time to save time.
-
Cut potatoes in half, lengthwise, and scoop out about 2/3 of the insides, leaving about a 1/2” all around the skin. Save insides for another use. Drizzle melted coconut oil over the skins (face up) and place back on the baking sheet. Bake in the oven for 12 minutes, then flip and bake another 5-6 minutes until crisp.
-
White potato skins are crisping up in the oven, make the scramble. Heat a large nonstick skillet over medium heat and chop chicken sausage patties into bit size pieces.
-
Add the coconut oil to the skillet and once heated, add chicken sausage. Stir to evenly brown, about 3-4 minutes. Meanwhile, whisk the eggs, salt and pepper, and garlic powder together in a bowl.
-
Once sausage is browned, add the spinach and cook, stirring, until wilted, then push to one side of the skillet and pour the egg mixture on the other side. Cook about 30 seconds, gently stirring for even cooking, then combine eggs with the sausage and spinach and continue to cook another 30 seconds or until just set, remove from heat. Fill the potato skins with the scramble, then return to the oven for a few minutes to heat through, if desired. Drizzle with hot sauce to serve. Enjoy!
VISIT JONES DAIRY FARMS WEBSITE TO CHECK OUT THEIR ALL
NATURAL, SUGAR FREE SAUSAGE, BACON, HAM AND MORE!
Want More Recipes Using Jones Dairy Farm Sugar-Free Breakfast Meats? Try One of These Favorites!
Sausage Mushroom Spinach Stuffed Chicken
Turkey Sausage Spaghetti Squash Boats
Please list the nutritional view of this recipe. It looks amazing but I need to see the carbs, fats and proteins in this please.
These look amazing! I am saving this to make soon!
what a pretty looking meal… corn is my fav too..
These all are fantastic options for me when I try to search something in the food category. You are really gorgeous.
We should always take healthy food for breakfast so eating Spinach and Eggs can fulfill our needs. I am very pleased to know about this delicious as well as healthy recipe for breakfast and can’t wait to prepare it for my husband who will feel too much energy in his body after eating this amazing dish. But first I will discover this to read an article about how to get your favorite game converted into your local language.