Wednesday, January 18, 2017

Whole30 twice baked breakfast potatoes

Sundays are meant for a hearty breakfast!


Whole30 twice baked breakfast potatoes


Giving this recipe a go!!! 
You can't go wrong with potatoes and eggs!! 


Ingredients
  • 2 medium potatoes
  • 2 Chives diced
  • 4 garlic cloves, minced
  • sea salt and black pepper
  • 4 small eggs
  • Optional Bacon bites 

  • Directions
    1. Heat oven to 400 degrees. Poke  potatoes with a knife a couple times then place directly onto oven rack. Cook for 40-45 minutes until soft. Remove and let cool.
    2. In a large skillet, fry garlic in evoo or coconut butter. Cook for about 1-2 minutes until garlic is fragrant. (If cooking bacon cook bacon till crisp, remove and cook garlic.) After bacon cools, cut into small pieces.
    3. Once sweet potatoes are cool, cut lengthwise then scoop out the middle of the potato. I used a knife to cut about 1/4 inch away from the skin all the way around then I cut the middle into three pieces. This makes it easier to remove the middle without breaking the skin.
    4. Mash potato into skillet. If it is a little undercook, cover and cook for 10 more minutes.
    5. Stir in salt, pepper. (Bacon bites if using) Place potatoes on a parchment lined baking sheet.
    6. Scoop mash into potato shells then create a large divot for the egg. You will want to make sure the divot is big enough to fit the egg.
    7. Break one egg into each divot then sprinkle with scallions (add remaining bacon bits). Cook for 15 minutes or until yoke is set
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