Who needs eggs when you’ve got sweet potatoes doing the heavy lifting? These roasted sweet potato halves are filled with a savory mix of chopped BLACK LABEL® bacon, spinach, mushrooms and garlic, then finished with a sprinkle of feta for a hearty, flavor-packed breakfast that’s as satisfying as it is simple.
Ingredients
| 2 | medium sized sweet potatoes, halved |
| 1 | tablespoon olive oil |
| 1 | (16-ounce) package HORMEL® BLACK LABEL® Original Bacon, chopped |
| 8 | ounces sliced mushrooms |
| 6 | cups baby spinach leaves, chopped |
| 1 | clove garlic, minced |
| Kosher salt and black pepper, to taste | |
| ⅛ | cup crumbled feta cheese |
Directions
Heat oven to 400°F. Line a rimmed baking sheet with parchment paper. Brush sweet potato halves with olive oil. Place cut sides down on prepared baking sheet. Bake 30 to 40 minutes or until soft.
Meanwhile, in skillet over medium-high heat, cook bacon 8 to 12 minutes or until crisped. Remove from skillet with slotted spoon to paper towel lined plate, reserving drippings. In same skillet, cook mushrooms 6 to 8 minutes or until beginning to brown. Add spinach and garlic. Cook 1 to 2 minutes or until spinach is wilted. Season mixture with salt and pepper.
Using small spoon, gently press down center of each sweet potato half to create indentation.
Spoon mushroom spinach mixture evenly over sweet potato halves. Sprinkle each with feta cheese.