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

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★★★★★

4.8 from 88 reviews

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.

Ingredients

Scale

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

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