Breakfast Stuffed Sweet Potatoes with Bacon, Egg, and Cheddar Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Total Time: 90 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
