Barbecue For Brunch

Twice-Baked Sweet Potatoes Stuffed With Sausage and Spinach, Topped With Eggs, and Seasoned With a Homemade Barbecue Rub

Who says you can’t have barbecue for breakfast?

We take some of our favorite morning items—eggs, sausage, and potatoes—add a dash of southern culture and incorporate two of our favorite superfoods to make this recipe our new go-to brunch meal. It’s packed with protein, nutrients, and full of flavor. These twice baked potatoes are a perfect morning dish for both healthy eaters and breakfast lovers alike.

Ingredients:

  • 2 large sweet potatoes q 1 + 1⁄4 tsp coconut oil, divided
  • 1 lb pork sausage, to crumble
  • 1 shallot, minced
  • 2 cups packed fresh spinach
  • 5 eggs

BBQ Dry Rub:

  • 1/2 tsp salt
  • 2 + 1/4 tsp paprika divided q 1/2 tsp mustard powder
  • 1/2 tsp pepper
  • 1/2 tsp nutmeg
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp cinnamon

 

Instructions:

  1. Preheat the oven to 350F
  2. Cut the sweet potatoes in half longways and spread 1⁄4 tsp coconut oil on the insides of each and put them face down on a lined cookie sheet.
  3. Bake in the oven for 30 minutes or until soft to the touch.
  4. While your potatoes are cooking, mix all ingredients of the seasoning and set aside.
  5. Crumble the pork sausage in a large sauté pan and brown until cooked all the way through. Add half of the BBQ seasoning. Transfer into a bowl and set aside.
  6. In the pan that you used for the sausage, add 1 tsp coconut oil and sauté the shallots on medium heat. Cook until translucent (about 3 minutes). Add the spinach and wilt for 1 minute, stirring constantly. Add shallots and spinach to the bowl with the sausage.
  7. When the potatoes are done, scoop out the soft center and mix into the bowl with the sausage and spinach. Stir in the rest of the BBQ seasoning.
  8. Fill sweet potato skins with sausage mixture and put back in oven for 5-10 minutes.
  9. In the meantime, scramble 5 eggs and plate them on top of the stuffed sweet potatoes.
  10. Sprinkle with a little paprika or optional salt and enjoy!

Margaret Molteni is a runner who moved to Memphis from Nashville to work as a Recreational Therapist, assisting individuals with disabilities. Outside of work, you can find her training for her next marathon, cooking, blogging, and always eating. For more healthy and delicious recipes or all things running, visit Margaret’s site at youngandrungry.com.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: