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

★★★★★

4.6 from 97 reviews
  • Author: lilan
  • Total Time: 1 hour 30 minutes
  • Yield: 6 servings 1x

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.

Ingredients

Scale

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)

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

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Find it online: https://cooklilan.com/breakfast-stuffed-sweet-potatoes-with-bacon-cheddar-and-egg-recipe/