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

Introduction

This Breakfast Sweet Potato recipe is a delicious and hearty way to start your day. Baked sweet potatoes are loaded with a savory mixture of bacon, cheese, and eggs for a satisfying and comforting morning meal.

Ingredients

• 3 large sweet potatoes
• 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)
• Canola oil (for coating)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C).
2. Step 2: Using a fork, prick each sweet potato several times on all sides to create vents for steam to escape.
3. Step 3: Coat each sweet potato with canola oil and sprinkle with salt.
4. Step 4: Place the potatoes directly on the oven rack or on a baking sheet and bake for 60 to 90 minutes, or until they are fork-tender.
5. Step 5: Remove the sweet potatoes from the oven and let them cool slightly. Using a sharp knife, slice each potato lengthwise in half.
6. Step 6: Carefully scoop out the center of each sweet potato half into a large mixing bowl, leaving the skins intact to form shells.
7. Step 7: Arrange the empty potato shells on a baking sheet.
8. Step 8: To the bowl with the scooped-out sweet potato, add the cooked bacon, butter, and shredded cheddar cheese. Mix until well combined.
9. Step 9: Spoon the filling mixture back into the hollowed-out potato shells, packing it evenly.
10. Step 10: Create a small well in the center of the filling in each potato half.
11. Step 11: Crack one raw egg into each well, then sprinkle salt and black pepper over the top.
12. Step 12: Return the filled potatoes to the oven and bake for 15 to 20 minutes, or until the eggs are set and the filling is heated through.
13. Step 13: Remove from oven and sprinkle with minced scallion, if desired. Serve warm.

Tips & Variations

• For extra flavor, try adding chopped herbs like thyme or parsley to the filling before baking.
• You can substitute cheddar with pepper jack or mozzarella for a different cheese twist.
• To make this recipe vegetarian, omit the bacon and add sautéed mushrooms or spinach instead.
• If you prefer a runnier egg yolk, reduce the final baking time and keep a close eye on the eggs.

Storage

Store any leftover filled sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F (150°C) until warmed through to avoid overcooking the eggs. Microwaving is possible but may alter the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the sweet potatoes ahead of time?

Yes, you can bake and scoop out the sweet potatoes a day ahead. Store the filling and shells separately in the refrigerator and assemble before the final baking with the egg.

What if I don’t have cheddar cheese?

You can use any cheese that melts well, such as mozzarella, Monterey Jack, or a cheese blend. Choose one that suits your taste preferences.

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

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★★★★★

4.6 from 97 reviews

• Author: lilan
• Total Time: 1 hour 30 minutes
• Yield: 6 servings 1x

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Description

This Breakfast Sweet Potato recipe transforms baked sweet potatoes into a savory morning delight filled with bacon, cheddar cheese, and topped with a baked egg. The sweet potato skins are hollowed out and filled with a creamy mixture of sweet potato flesh, crispy bacon, butter, and cheese, then topped with an egg and baked to perfection for a warm, hearty breakfast.

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Ingredients

Scale 1x2x3x

Main 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
• 1 scallion, minced (for topping)

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the sweet potatoes.
2. Poke Holes in Sweet Potatoes: Using a fork, prick the sweet potatoes several times on each side to create vents, which helps steam escape and cooks them evenly.
3. Coat and Bake Sweet Potatoes: Lightly coat each sweet potato with canola oil and sprinkle with salt. Place on a baking sheet and bake for 60 to 90 minutes until fork-tender.
4. Slice Potatoes in Half: Remove the sweet potatoes from the oven and, once cooled enough to handle, slice each one lengthwise down the middle.
5. Remove Potato Centers: Using a spoon, carefully scoop out the flesh from each half into a large mixing bowl, leaving the skins intact to hold the filling.
6. Prepare the Filling: To the bowl with sweet potato flesh, add the cooked and crumbled bacon, unsalted butter, and shredded white cheddar cheese. Mix well until combined.
7. Fill Potato Skins: Spoon the filling mixture back into the hollow sweet potato skins, distributing it evenly.
8. Create Wells for Eggs: Make a small well or indentation in the center of the filled potatoes to hold the eggs.
9. Add Eggs and Season: Crack one raw egg onto each filled potato in the well. Sprinkle salt and black pepper over the eggs and potato filling.
10. Bake Until Set: Return the filled sweet potatoes to the oven and bake for an additional 15 to 20 minutes until the eggs are fully set and the potatoes are warmed through.
11. Garnish and Serve: Remove from oven and optionally top each potato with minced scallion for a fresh finish before serving.

Notes

• Pricking the sweet potatoes lets steam escape, preventing them from bursting in the oven.
• Coating sweet potatoes with oil helps the skins crisp slightly and adds flavor.
• Be careful when removing the flesh to keep the skins intact for filling.
• Use fresh eggs for best results when baking inside potato skins.
• Adjust baking times depending on the size of your sweet potatoes and how runny or firm you prefer your eggs.
• Canola oil is recommended for coating due to its neutral flavor and high smoke point.

• Prep Time: 15 minutes
• Cook Time: 75 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: breakfast sweet potato, baked sweet potato, filled sweet potato, breakfast egg recipe, bacon and cheese potato, oven baked breakfast