There’s something special about a hearty breakfast to kick off the day, and this Breakfast Sweet Potato recipe delivers every time. The combination of sweet potatoes, savory bacon, and melting cheese, all wrapped up with a perfectly cooked egg, makes this dish a family favorite. My kids love poking little holes in the potatoes before they go in the oven—it’s a fun little ritual that gets them involved in cooking.
If you’re looking for another cozy meal prep, check out our butternut squash and sweet potato recipes .
Why you’ll love this recipe
The Breakfast Sweet Potato is not just a meal; it’s comfort on a plate. You’ll appreciate the simplicity of the ingredients, most of which you probably have on hand. Plus, it’s a complete meal in itself—no need for sides or additional fuss. It’s a nutritious way to keep everyone full and happy, and it’s straightforward enough to prepare on a busy morning.
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)
Step-by-step instructions
- Preheat the oven to 350°F.
- Using a fork, prick the sweet potato a few times on each side to create heat vents.
- Coat each potato with canola oil and salt and bake for 60-90 minutes. Potatoes should be fork-tender when done.
- Using a sharp knife, slice each sweet potato in half lengthwise.
- Using a spoon, remove the center of the potato and place into a large mixing bowl. Be very careful not to tear the potato skin.
- Lay the hollowed-out shells on a baking sheet.
- To the bowl of potatoes, add cooked bacon, butter, and shredded cheese. Mix together.
- Fill the hollowed-out potato skins with the filling.
- Create a well.
- Top each potato with raw egg, salt, and pepper and bake for 15 to 20 minutes or until the egg is set and the potato is warmed through.
- Top with minced scallion (optional).
Recipe tips & variations
For a spicier kick, try adding a pinch of red pepper flakes or a dash of hot sauce to the potato filling before baking. You can also switch up the cheese—perhaps a smoky gouda or pepper jack. For a vegetarian version, swap the bacon for sautéed mushrooms or spinach.
Storage & reheating
Leftover Breakfast Sweet Potatoes can be stored in an airtight container in the fridge for up to three days. To reheat, pop them into a preheated oven at 350°F for about 15 minutes or until they’re piping hot. A quick microwave zap works too, but the oven really helps retain that crispy exterior we love.
FAQs
Can I make these ahead of time?
Yes! You can prep the sweet potatoes up to the point before adding the egg, store them in the fridge, and then bake with the egg fresh the next morning.
What if I don’t have white cheddar cheese?
Feel free to use any cheese you have on hand. Mozzarella or even a bit of parmesan can offer a pleasant twist.
How do I know when the sweet potatoes are done baking?
They should be fork-tender, which usually means they offer no resistance when a fork is inserted. If they’re still hard, give them a bit more time in the oven.
Recipes you may like
Looking for more delicious root veggie recipes? Try our white sweet potatoes crispy roasted guide , dive into our hearty butternut squash and sweet potato recipes , or enjoy the fresh flavors of our honey sweet potato summer salad .
Enjoy making these Breakfast Sweet Potatoes —they’re sure to become a staple in your morning menu!
Print
Breakfast Sweet Potato: A Delicious Start to Your Day
- Total Time: 105 minutes
- Yield: 6 servings 1x
- Diet: Gluten-free
Description
A comforting breakfast recipe featuring sweet potatoes, bacon, and eggs.
Ingredients
- 3 large sweet potatoes
- 1/2 cup bacon, cooked and crumbled
- 2 tablespoons unsalted butter
- 1/4 cup shredded white cheddar cheese
- 6 large eggs
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1 scallion, minced (for topping)
Instructions
- Preheat the oven to 350°F.
- Using a fork, prick the sweet potato a few times on each side to create heat vents.
- Coat each potato with canola oil and salt and bake for 60-90 minutes. Potatoes should be fork-tender when done.
- Using a sharp knife, slice each sweet potato in half lengthwise.
- Using a spoon, remove the center of the potato and place into a large mixing bowl. Be very careful not to tear the potato skin.
- Lay the hollowed-out shells on a baking sheet.
- To the bowl of potatoes, add cooked bacon, butter, and shredded cheese. Mix together.
- Fill the hollowed-out potato skins with the filling.
- Create a well.
- Top each potato with raw egg, salt, and pepper and bake for 15 to 20 minutes or until the egg is set and the potato is warmed through.
- Top with minced scallion (optional).
Notes
- For a spicier kick, try adding a pinch of red pepper flakes or a dash of hot sauce to the potato filling before baking.
- You can also switch up the cheese—perhaps a smoky gouda or pepper jack.
- For a vegetarian version, swap the bacon for sautéed mushrooms or spinach.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato
- Calories: 350
- Sugar: 4g
- Sodium: 410mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 185mg