Breakfast Stuffed Sweet Potatoes with Bacon, Cheddar, and Egg Recipe

Introduction

This breakfast sweet potato recipe transforms humble baked sweet potatoes into a hearty morning meal. Filled with bacon, cheese, and topped with a perfectly baked egg, it’s a flavorful and satisfying way to start your day.

Ingredients

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

Instructions

1. Step 1: Preheat the oven to 350°F.
2. Step 2: Using a fork, prick each sweet potato several times on all sides to create vents for steam.
3. Step 3: Coat each potato with canola oil and sprinkle with salt. Place them on a baking sheet and bake for 60 to 90 minutes, until tender when pierced with a fork.
4. Step 4: Remove potatoes from the oven and carefully slice each one in half lengthwise using a sharp knife.
5. Step 5: Using a spoon, gently scoop out the center of each potato half into a large mixing bowl, leaving the skin intact to hold the filling.
6. Step 6: Place the hollowed sweet potato skins on the baking sheet.
7. Step 7: To the bowl with the potato flesh, add the cooked bacon, butter, and shredded cheddar cheese. Mix well to combine.
8. Step 8: Fill each potato skin with the prepared mixture, pressing it in evenly.
9. Step 9: Create a small well or indentation in the center of the filling in each potato skin.
10. Step 10: Crack one raw egg into each well. Sprinkle with salt and black pepper.
11. Step 11: Bake the filled potatoes for 15 to 20 minutes, until the egg is set and the potatoes are heated through.
12. Step 12: Remove from the oven and top with minced scallion if desired. Serve warm.

Tips & Variations

• You can substitute white cheddar with sharp or smoked cheddar for a different flavor profile.
• Try adding cooked spinach or sautéed mushrooms to the filling for extra veggies.
• If you prefer, use turkey bacon or omit bacon for a vegetarian version.
• Make sure the eggs are fresh for the best texture when baked inside the potato.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or oven until warmed through, taking care not to overcook the egg. For best results, enjoy fresh.

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 hollow out the sweet potatoes a day in advance. Store the filling and skins separately in the fridge and assemble with the egg just before baking.

What can I use instead of eggs?

If you prefer not to use eggs, try topping the filling with extra cheese or a dollop of sour cream before the final bake for added creaminess.

Breakfast Stuffed Sweet Potatoes with Bacon, Cheddar, and Egg Recipe

Print Recipe

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4.4 from 413 reviews

This Breakfast Sweet Potato recipe combines the natural sweetness of baked sweet potatoes with savory bacon, creamy butter, and melted cheddar cheese, all topped with a perfectly baked egg. It’s a hearty and satisfying morning meal that’s easy to prepare and sure to please the whole family.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 75 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Sweet Potato and Toppings

• 3 large sweet potatoes
• ½ cup cooked and crumbled bacon
• 2 tablespoons unsalted butter
• ¼ cup shredded white cheddar cheese
• ¼ teaspoon black pepper
• ½ teaspoon salt
• 1 scallion, minced (for topping)

Eggs

• 6 large eggs

Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the sweet potatoes.
2. Poke holes in 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 the sweet potatoes: Rub each sweet potato with canola oil and sprinkle with salt. Place on a baking sheet and bake for 60-90 minutes, or until the potatoes are fork-tender.
4. Slice the sweet potatoes: Remove from oven and, using a sharp knife, slice each sweet potato lengthwise in half.
5. Remove the centers: Carefully scoop out the center of each potato using a spoon, taking care not to tear the skin. Place the scooped-out flesh into a large mixing bowl.
6. Laying out the skins: Place the hollowed-out potato skins on a baking sheet to prepare for filling.
7. Prepare the filling: Add the cooked bacon, unsalted butter, and shredded white cheddar cheese to the bowl with the sweet potato flesh. Mix everything together until well combined.
8. Fill the potato skins: Spoon the potato mixture back into the hollowed sweet potato skins, filling them evenly.
9. Create a well for the eggs: Make a small indentation or well in the center of each filled potato to hold the raw egg safely.
10. Top with eggs and seasoning: Crack a raw egg into each well. Sprinkle with salt and black pepper to taste.
11. Bake until eggs are set: Bake the filled sweet potatoes for 15 to 20 minutes, or until the egg whites are fully set and the yolks reach your preferred doneness. The potatoes should be warmed through.
12. Garnish and serve: Remove from oven and top with minced scallions, if desired, before serving.

Notes

• Make sure the sweet potatoes are cooked through and tender before scooping out the centers to avoid tearing the skins.
• You can substitute white cheddar cheese with sharp cheddar or your preferred cheese variety.
• For a vegetarian version, omit the bacon and add sautéed mushrooms or spinach instead.
• To speed up baking, you can microwave the sweet potatoes until soft before finishing in the oven.
• Use fresh eggs to ensure food safety when baking with eggs in this manner.

Keywords: Breakfast Sweet Potato, baked eggs in sweet potato, savory sweet potato recipe, breakfast with sweet potatoes and eggs, bacon and cheese stuffed sweet potato