Loaded Breakfast Sweet Potato

Name: Loaded Breakfast Sweet Potato
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Ingredients: 2 Sweet potato, scrubbed; 2 Egg, large; 160 g Black bean, cooked and drained; 50 g Cheese, shredded; 100 g Avocado, diced; 2 tsp Olive oil, divided

Loaded Breakfast Sweet Potato · ready in 1 h · 2 servings · 617 kcal per serving · easy · 6 ingredients

A colorful fusion breakfast where oven baked sweet potato becomes a creamy base for egg, black bean, cheese, and avocado.

Prep: 10 min
Cook: 50 min
Total: 1 h
Serves: 2
kcal: 617
Difficulty: easy

Breakfast Vegetarian Gluten-free

A QiMeal recipe · Updated 3 October 2026

Ingredients · 2 servings

2Sweet potato, scrubbed
2Egg, large
160 gBlack bean, cooked and drained
50 gCheese, shredded
100 gAvocado, diced (to serve)
2 tspOlive oil, divided

Equipment

oven, stovetop, sheet pan, fork, knife, spoon, bowl, skillet, spatula, plate

Instructions

Mise En Place
Gather measured ingredients, a sheet pan, fork, knife, spoon, bowl, skillet, and spatula, then rinse and dry the sweet potato. · 5 min
What to look for: Ingredients are measured and the sweet potato skin is clean and dry.
Bake Sweet Potato
Heat oven to 204°C / 400°F, rub sweet potato with half the olive oil, pierce with a fork, and bake on a sheet pan until very soft. · 45 min
What to look for: Skin looks wrinkled and the centers collapse easily when pressed.
Warm Black Bean
Warm black bean in a skillet with 2 tbsp water until steaming and lightly creamy, mashing a few beans with the spoon. · 5 min
What to look for: Beans are glossy, hot, and slightly creamy around the edges.
Cook Egg
Cook egg in the skillet with remaining olive oil until the whites set and the yolks stay softly runny. · 4 min
What to look for: Whites are opaque and edges are lightly set while yolks remain glossy.
Fill Potato
Split each sweet potato lengthwise, fluff the centers with a fork, and fold in warm black bean and cheese so the cheese softens. · 3 min
What to look for: Centers look fluffy and the cheese begins to melt into the warm filling.
Serve Warm
Top each stuffed sweet potato with a cooked egg and avocado, then serve warm while the filling is creamy and the egg is tender. · 2 min
What to look for: Each potato is fully loaded with egg on top and avocado scattered over the filling.

Nutrition (per serving)

kcal	617
Protein	25 g
Carbohydrates	74 g
of which sugars	12 g
Fat	26 g
of which saturated	8 g
Fibre	18 g
Sodium	369 mg

Nutri-ScoreA

Allergens

Contains: milk, eggs

Storage and reheating

Fridge: up to 2 days
Freezer: not recommended
Store avocado separately if possible. Reheat the potato and bean filling until hot, then add fresh avocado and egg.

Ingredient substitutions

Sweet potato

Small sweet potato: Use the same total weight of smaller sweet potatoes for faster baking.

Egg

Black bean: Use extra warmed black bean if avoiding egg, though the dish loses its classic breakfast egg character.

Black bean

Egg: Use extra egg for a softer, richer breakfast filling with less bean texture.

Cheese

Avocado: Use avocado for creamy richness without milk, but the filling will be less salty and less melty.

Avocado

Cheese: Use extra cheese for richness if avocado is unavailable, but the topping will be saltier.

Olive oil

Butter: Use butter for a rounder dairy flavor and slightly richer egg.