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

Introduction

Start your day with a hearty and flavorful breakfast sweet potato that’s both comforting and satisfying. This recipe combines baked sweet potatoes with savory bacon, creamy cheese, and perfectly cooked eggs for a delicious morning treat.

Ingredients

• 3 large sweet potatoes, for baking
• 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)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Using a fork, prick the sweet potatoes a few times on each side to create heat vents.
2. Step 2: Coat each sweet potato with canola oil and sprinkle with salt. Place them on a baking sheet and bake for 60 to 90 minutes, until the potatoes are fork-tender.
3. Step 3: Remove the sweet potatoes from the oven and let them cool slightly. Using a sharp knife, slice each potato in half lengthwise.
4. Step 4: Carefully scoop out the center of each sweet potato half into a large mixing bowl, taking care not to tear the skins. Lay the hollowed-out shells on the baking sheet.
5. Step 5: To the bowl with the sweet potato centers, add cooked bacon, unsalted butter, and shredded cheddar cheese. Mix until well combined.
6. Step 6: Fill each hollowed-out potato skin with the sweet potato mixture, shaping a small well in the center of each filled potato.
7. Step 7: Crack a raw egg into each well. Sprinkle the eggs and potatoes with salt and black pepper.
8. Step 8: Bake the filled potatoes for 15 to 20 minutes, or until the egg is set and the filling is heated through.
9. Step 9: Remove from the oven and top with minced scallions if desired. Serve warm.

Tips & Variations

• Use turkey bacon or vegetarian bacon as a substitute to lighten up the dish.
• Add diced bell peppers or spinach to the filling for extra veggies and color.
• Swap cheddar for pepper jack or mozzarella cheese for a different flavor profile.
• If you prefer a runnier yolk, reduce the baking time and keep an eye on the eggs while they cook.

Storage

Store any leftover breakfast sweet potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven at 325°F until heated through or microwave in short intervals, covering loosely to retain moisture. For best texture, avoid overcooking during reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe in advance?

Yes, you can prepare the sweet potatoes and filling ahead of time. Fill the potato skins and store them in the fridge without the eggs. Add the eggs and bake just before serving.

What if I don’t eat eggs?

You can omit the eggs and simply top the filled sweet potatoes with extra cheese or sautéed vegetables. Baking just to heat through will still yield a delicious breakfast option.

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

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★★★★★

4.6 from 135 reviews

A delicious and hearty Breakfast Sweet Potato recipe featuring baked sweet potatoes filled with a savory mixture of cooked bacon, butter, cheddar cheese, and topped with eggs, then baked until set. This dish combines the natural sweetness of the potatoes with rich flavors, making it a perfect comfort breakfast option.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 75 minutes
• Total Time: 90 minutes
• Yield: 6 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Sweet Potatoes

• 3 large sweet potatoes, for baking
• Canola oil (for coating)
• ½ teaspoon salt (for coating)

For the Filling

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

For Topping

• 6 large eggs
• ¼ teaspoon black pepper
• ½ teaspoon salt
• Scallion, minced (for topping, optional)

Instructions

1. Preheat and prepare potatoes: Preheat the oven to 350°F (175°C). Using a fork, prick the sweet potatoes a few times on each side to create vents for steam to escape while baking.
2. Coat and bake potatoes: Lightly coat each sweet potato with canola oil and sprinkle with ½ teaspoon salt. Place on a baking sheet and bake for 60 to 90 minutes until the potatoes are tender when pierced with a fork.
3. Scoop out potato centers: Remove the potatoes from the oven and let them cool slightly. Slice each potato in half lengthwise. Using a spoon, carefully scoop out the centers into a large bowl, ensuring you don’t tear the skins, which will act as the potato vessels.
4. Prepare the filling: To the bowl with the scooped sweet potato flesh, add the cooked crumbled bacon, unsalted butter, and shredded white cheddar cheese. Mix everything together until well combined.
5. Fill potato skins: Place the hollowed-out potato skins back on the baking sheet and fill each shell evenly with the prepared sweet potato mixture. Create a small well in the center of each filled potato.
6. Add eggs and season: Crack one raw egg into the well of each filled potato. Sprinkle with ¼ teaspoon black pepper and ½ teaspoon salt evenly over all potatoes.
7. Bake until set: Return the baking sheet to the oven and bake for 15 to 20 minutes or until the egg whites are fully set and the potatoes are heated through.
8. Garnish and serve: Remove from the oven and sprinkle the top with minced scallions if desired. Serve warm and enjoy your hearty breakfast sweet potatoes.

Notes

• For a vegetarian version, omit bacon and add extra cheese or vegetables like sautéed mushrooms.
• Cook the bacon ahead of time and store it in the fridge to speed up preparation.
• You can substitute white cheddar with sharp yellow cheddar or pepper jack for a spicier flavor.
• Make sure to gently scoop out the sweet potato to avoid tearing the skins so they hold the filling when baking again.
• Use fresh eggs and bake just until eggs are set to avoid rubbery texture.

Keywords: Breakfast Sweet Potato, Sweet Potato Breakfast, Baked Sweet Potato, Breakfast Egg Recipe, Savory Sweet Potato