Breakfast Stuffed Sweet Potatoes with Bacon and Egg Recipe

Introduction

This Breakfast Sweet Potato recipe is a delicious and hearty way to start your day. Baked sweet potatoes are filled with a flavorful mixture of bacon, butter, cheese, and topped with a perfectly cooked egg. It’s a comforting and nutritious breakfast that’s easy to prepare and sure to please.

Ingredients

• 3 large sweet potatoes
• ½ cup bacon, cooked and crumbled
• 2 tablespoons unsalted butter
• ¼ cup shredded white cheddar cheese
• 6 large eggs
• ¼ teaspoon black pepper
• ½ teaspoon salt
• Scallion, minced (for topping, optional)
• Canola oil (for coating the potatoes)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C).
2. Step 2: Using a fork, prick each sweet potato a few times on all sides to create vents for steam.
3. Step 3: Coat each sweet potato lightly with canola oil and sprinkle with salt.
4. Step 4: Place the potatoes directly on the oven rack or on a baking sheet, and bake for 60 to 90 minutes, until they are fork-tender.
5. Step 5: Remove the potatoes from the oven and, using a sharp knife, slice each one in half lengthwise.
6. Step 6: Carefully scoop out the potato flesh into a large mixing bowl, leaving the skins intact.
7. Step 7: Add the cooked bacon, butter, and shredded cheddar cheese to the bowl with the potato flesh. Mix everything together until well combined.
8. Step 8: Place the hollowed potato skins on a baking sheet and fill them with the potato mixture.
9. Step 9: Create a shallow well in the center of each filled potato skin to hold the egg.
10. Step 10: Crack one raw egg into each well. Sprinkle with salt and black pepper.
11. Step 11: Return the filled potatoes to the oven and bake for 15 to 20 minutes, or until the eggs are set and the filling is warmed through.
12. Step 12: Remove from the oven and optionally top with minced scallion before serving.

Tips & Variations

• Try using smoked gouda or pepper jack cheese for a different flavor profile.
• For a vegetarian version, omit the bacon and add sautéed mushrooms or spinach instead.
• If you prefer firmer egg yolks, bake the eggs for a bit longer or remove the potatoes when the yolks reach your desired doneness.
• Use sweet potato skins as individual serving bowls for an elegant brunch presentation.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 300°F until warmed through to maintain texture and avoid sogginess. Avoid microwaving as it can make the sweet potato and egg rubbery.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can bake and stuff the sweet potatoes ahead of time, then bake with the eggs just before serving to keep them fresh and perfectly cooked.

Can I use regular potatoes instead of sweet potatoes?

While you can substitute regular potatoes, sweet potatoes add natural sweetness and a creamy texture that complement the bacon and cheese beautifully.

Breakfast Stuffed Sweet Potatoes with Bacon and Egg Recipe

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★★★★★

4.5 from 122 reviews

• Author: Lana
• Total Time: 1 hour 45 minutes
• Yield: 6 servings 1x

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Description

A hearty and delicious baked breakfast featuring tender sweet potatoes filled with a savory mix of bacon, butter, cheddar cheese, and topped with baked eggs, perfect for a comforting morning meal.

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Ingredients

Scale 1x2x3x

Sweet Potatoes

• 3 large sweet potatoes

Fillings

• ½ cup cooked and crumbled bacon
• 2 tablespoons unsalted butter
• ¼ cup shredded white cheddar cheese

Egg Topping

• 6 large eggs
• ¼ teaspoon black pepper
• ½ teaspoon salt

Garnish

• Scallion, minced (for topping, optional)

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Instructions

1. Preheat oven: Preheat your oven to 350°F (175°C) to prepare for baking the sweet potatoes.
2. Prepare the sweet potatoes: Using a fork, prick each sweet potato a few times on all sides to allow steam to escape during baking.
3. Coat and bake sweet potatoes: Rub each sweet potato with canola oil and sprinkle with salt, then place them on a baking sheet and bake for 60-90 minutes, or until they are fork-tender.
4. Slice potatoes: Remove the baked sweet potatoes from the oven and use a sharp knife to cut each potato in half lengthwise.
5. Hollow out potatoes: Carefully scoop out the centers of each sweet potato half into a large mixing bowl, keeping the skins intact as these will be filled later.
6. Prepare the filling: To the bowl with the sweet potato flesh, add cooked crumbled bacon, unsalted butter, and shredded white cheddar cheese. Mix everything well until combined.
7. Fill potato skins: Spoon the bacon and cheese mixture back into each hollowed-out sweet potato skin, distributing the filling evenly.
8. Create egg wells: Make a small well or indentation in the center of each filled potato half to hold the egg.
9. Add eggs and season: Crack one raw egg into each well, then season with salt and black pepper to taste.
10. Bake to finish: Return the filled sweet potatoes to the oven and bake for 15 to 20 minutes, or until the egg is fully set and the potatoes are heated through.
11. Garnish and serve: Remove from oven and optionally top with minced scallions before serving for a fresh flavor and appealing presentation.

Notes

• Cooking time for sweet potatoes may vary depending on their size; test doneness with a fork.
• The eggs can be substituted with egg whites or a vegan egg alternative for dietary preferences.
• Use canola oil or any neutral oil to coat the potatoes for even baking and crisp skin.
• For extra flavor, consider adding spices like smoked paprika or cayenne to the filling mixture.
• Leftover sweet potato mixture can be stored and used for other recipes such as sweet potato patties or mash.

• Prep Time: 15 minutes
• Cook Time: 90 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: breakfast sweet potato, baked eggs, stuffed sweet potatoes, bacon and cheese breakfast, hearty morning meal