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

Introduction

This Breakfast Sweet Potato recipe transforms humble sweet potatoes into a hearty, satisfying morning meal. Filled with savory bacon, melted cheddar, and baked eggs, it’s a delicious and nutritious way to start the day.

Ingredients

• 3 large sweet potatoes (for baking)
• 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, optional)
• Canola oil (for coating)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C).
2. Step 2: Using a fork, prick the sweet potatoes several times on each side to create vents for steam to escape during baking.
3. Step 3: Coat each sweet potato with canola oil and sprinkle with salt.
4. Step 4: Place the potatoes on a baking sheet and bake for 60–90 minutes, until they are tender when pierced with a fork.
5. Step 5: Remove from oven and carefully slice each sweet potato in half lengthwise.
6. Step 6: Using a spoon, gently scoop out the center of each half into a large mixing bowl, being careful not to tear the skin shells. Set the shells aside on the baking sheet.
7. Step 7: To the bowl with sweet potato flesh, add cooked and crumbled bacon, unsalted butter, and shredded cheddar cheese. Mix well until combined.
8. Step 8: Spoon the filling back into each potato shell, filling them generously.
9. Step 9: Create a small well or indentation in the middle of each filled potato to hold the egg.
10. Step 10: Carefully crack a raw egg into each well, then sprinkle with salt and black pepper.
11. Step 11: Return the baking sheet to the oven and bake for another 15–20 minutes, or until the egg whites are set but yolks remain slightly runny, or to your desired doneness.
12. Step 12: Remove from oven and top with minced scallion if desired. Serve warm.

Tips & Variations

• For a vegetarian version, omit the bacon and add sautéed mushrooms or spinach to the filling.
• Use sharp cheddar or a blend of cheeses for extra flavor.
• To make peeling easier, bake the sweet potatoes until very soft, about 90 minutes.
• Add a pinch of smoked paprika or cayenne pepper to the filling for a subtle heat.

Storage

Store leftover filled sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, about 10-15 minutes. Avoid microwaving to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

You can prepare the filling and potato shells in advance, then assemble and bake on the morning of serving for the freshest result.

What if I don’t want to use eggs?

You can skip the eggs and simply enjoy the cheesy bacon and sweet potato filling, or top with a dollop of sour cream or Greek yogurt instead.

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

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This hearty and delicious Breakfast Sweet Potato recipe features baked sweet potatoes stuffed with a savory mixture of cooked bacon, butter, cheddar cheese, and topped with a baked egg for a comforting morning meal.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 90 minutes
• Total Time: 1 hour 45 minutes
• Yield: 6 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Sweet Potatoes

• 3 large sweet potatoes

Filling

• 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

Topping

• Scallion, minced (for topping, optional)
• Canola oil (for coating potatoes)

Instructions

1. Preheat oven. Preheat your oven to 350°F (175°C) to prepare for baking the sweet potatoes.
2. Poke holes into potato. Use a fork to prick the sweet potatoes a few times on each side to allow steam to escape during baking.
3. Coat potatoes with oil and salt and bake. Lightly coat each sweet potato with canola oil and sprinkle with salt. Place them on a baking sheet and bake for 60 to 90 minutes or until tender when pierced with a fork.
4. Slice potato in half. Once the potatoes are baked and cool enough to handle, slice each one lengthwise in half using a sharp knife.
5. Remove center of potato. Carefully scoop out the center of each sweet potato half into a large mixing bowl, leaving the skins intact to serve as vessels for the filling.
6. Lay potato shell on baking sheet. Arrange the hollowed-out sweet potato skins on a baking sheet lined with parchment or foil.
7. Add bacon, butter, and cheese to the potato. To the bowl with the sweet potato flesh, add crumbled cooked bacon, unsalted butter, and shredded white cheddar cheese. Mix thoroughly to combine.
8. Fill potato skins with the filling. Spoon the mixture back into the potato skins, distributing evenly among them.
9. Create a well in the middle of the filling. Using a spoon, make a small indentation in the center of the filling in each potato shell to hold the eggs.
10. Top with egg, salt and pepper, and bake. Crack one raw egg into the well of each filled potato skin. Sprinkle with salt and black pepper to taste. Return the baking sheet to the oven and bake for an additional 15 to 20 minutes or until the egg whites are set and the yolks reach your desired doneness.
11. Garnish and serve. Remove from oven and optionally top with minced scallions before serving warm.

Notes

• Be careful when removing the sweet potato flesh to keep the skins intact for filling.
• You can substitute cheddar with any cheese of your choice.
• Adjust baking time for eggs depending on whether you prefer runny or fully set yolks.
• Canola oil can be replaced with any neutral oil for coating the sweet potatoes.
• For a vegetarian version, omit the bacon and consider adding sautéed mushrooms or spinach.

Keywords: breakfast sweet potato, baked sweet potatoes, stuffed sweet potatoes, breakfast recipe, baked eggs, savory sweet potatoes