Breakfast Sweet Potatoes Bacon (Printable Version)

Baked sweet potatoes filled with bacon, cheddar, and eggs, finished with scallions for a wholesome morning.

# What You'll Need:

→ Sweet Potatoes

01 - 3 large sweet potatoes

→ Fillings

02 - ½ cup bacon, cooked and crumbled (about 5-6 slices)
03 - 2 tablespoons unsalted butter
04 - ¼ cup shredded white cheddar cheese

→ Toppings

05 - 6 large eggs
06 - ¼ teaspoon black pepper
07 - ½ teaspoon salt
08 - 1 scallion, minced

→ For Baking

09 - 1 tablespoon canola oil
10 - Pinch of salt

# Cooking Steps:

01 - Preheat the oven to 350°F.
02 - Wash and dry the sweet potatoes. Prick each potato several times with a fork to allow steam to escape.
03 - Rub each potato with canola oil and sprinkle with a pinch of salt. Place the potatoes on a baking sheet and bake for 60–90 minutes, or until fork-tender.
04 - Remove the potatoes from the oven. Carefully slice each one in half lengthwise.
05 - Using a spoon, gently scoop out most of the flesh from each potato half, leaving a thin layer to support the skin. Collect the scooped-out flesh in a large mixing bowl.
06 - Arrange the hollowed-out potato skins back on the baking sheet.
07 - To the bowl with the sweet potato flesh, add the crumbled bacon, unsalted butter, and shredded cheddar cheese. Mix until well combined and the butter is melted.
08 - Spoon the filling evenly back into each potato skin, pressing gently to create a small well in the center for the egg.
09 - Crack one egg into each well. Sprinkle eggs with salt and black pepper.
10 - Return the stuffed potatoes to the oven and bake for 15–20 minutes, or until the egg whites are set and yolks reach your desired doneness.
11 - Remove from the oven, garnish with minced scallion, and serve hot.

# Expert Advice:

01 -
  • It looks fancy enough to serve guests but honestly takes less effort than flipping pancakes.
  • Everything happens in one pan, and your kitchen won't smell like a diner for three days afterward.
  • The sweet potato stays tender while the egg cooks just right, and somehow that combination never gets old.
02 -
  • Don't skip the fork pricks on the potato skins or they'll actually burst open in the oven, which is messier than you'd think and ruins the inside of your oven.
  • The sweet potato flesh cools down fast, so have your bacon and cheese ready before you scoop, otherwise you'll be pushing cold lumps of butter around.
  • If your eggs aren't fully set after 20 minutes, your oven might run cool, so give them another 5 minutes rather than pulling them out runny.
03 -
  • Make these in a muffin tin instead of a baking sheet if you're feeding a crowd and want them more contained and dramatic looking.
  • The egg yolk is everything here, so crack them directly into the well instead of cracking into a separate bowl first, which sounds like extra work but prevents accidents.
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