Description
A hearty and satisfying breakfast recipe featuring baked sweet potatoes filled with a savory mixture of bacon, cheese, and eggs. Perfect for a weekend brunch or a special morning treat.
Ingredients
Scale
Sweet Potato:
- 3 large sweet potatoes, for baking
Fillings:
- ½ cup cooked and crumbled bacon
- 2 tablespoons unsalted butter
- ¼ cup shredded white cheddar cheese
Egg Topping:
- 6 large eggs
- ¼ teaspoon black pepper
- ½ teaspoon salt
- Minced scallion for topping
Instructions
- Preheat oven: Preheat the oven to 350°F.
- Poke holes into potato: Using a fork, prick the sweet potatoes a few times on each side to create heat vents.
- Coat potatoes with oil and salt and bake: Coat each potato with canola oil and salt and bake for 60-90 minutes until fork-tender.
- Slice potato in half: Slice each sweet potato in half lengthwise.
- Remove center of potato: Using a spoon, remove the center of the potato and place into a large mixing bowl.
- Lay potato shell on baking sheet: Place the hollowed-out shells on a baking sheet.
- Add bacon, butter, and cheese to the potato: Mix cooked bacon, butter, and shredded cheese into the potato mixture.
- Fill potato skins with the filling: Fill the hollowed-out potato skins with the mixture.
- Create a well in the middle of the filling: Create a well in the center of each filled potato.
- Top with egg, salt, and pepper, and bake: Crack an egg on top of each potato, season with salt and pepper, then bake for 15-20 minutes until the egg is set.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato half
- Calories: 320
- Sugar: 3g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 250mg
Keywords: Breakfast, Sweet Potato, Baked, Eggs, Bacon, Cheese
