Breakfast Sweet Potato Bake with Eggs and Bacon
A warm and hearty breakfast dish featuring baked sweet potatoes filled with creamy potato, crispy bacon, and baked eggs.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Total Time: 110 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 3 large sweet potatoes
- 1/2 cup bacon, cooked and crumbled
- 2 tablespoons unsalted butter
- 1/4 cup shredded white cheddar cheese
- 6 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons minced scallion (optional, for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- Wash the sweet potatoes thoroughly. Prick them with a fork, rub with a little oil, and sprinkle with salt. Place on a foil-lined baking sheet.
- Bake the sweet potatoes for 60–90 minutes, until fork-tender.
- Let them cool slightly, slice each sweet potato in half, and scoop the flesh into a bowl, keeping the skins intact.
- Mash the sweet potato flesh with crumbled bacon, butter, and shredded cheese until creamy.
- Spoon the mixture back into the skins, creating a little well in each half. Crack an egg into each well and season with salt and pepper.
- Return the stuffed potatoes to the oven and bake for an additional 15–20 minutes, or until the eggs reach your desired doneness.
- Optionally, sprinkle with minced scallions before serving warm.
Notes
Feel free to substitute turkey bacon for a lighter option or swap out the cheddar for your favorite cheese. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.