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Breakfast Sweet Potato Bake with Eggs and Bacon

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A delightful breakfast bake combining sweet potatoes, eggs, and bacon for a comforting and nutritious meal.

Ingredients

Scale
  • 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
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons minced scallion (optional, for topping)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Wash the sweet potatoes thoroughly and prick them a few times with a fork. Rub them with a little oil and sprinkle with salt, then place them on a foil-lined baking sheet.
  3. Bake the sweet potatoes for 60–90 minutes, or until they become fork-tender.
  4. Once baked, let the sweet potatoes cool slightly. Slice each one in half lengthwise and scoop the flesh into a bowl, ensuring that the skins remain intact.
  5. Mash the sweet potato flesh with the crumbled bacon, butter, and shredded cheese until creamy and well-combined.
  6. Spoon this creamy mixture back into the sweet potato skins.
  7. Create a small well in the center of each potato half. Crack an egg into each well, seasoning with salt and pepper to your preference.
  8. Return the stuffed potatoes to the oven and bake for an additional 15–20 minutes, or until the eggs reach your desired doneness.
  9. If you like, sprinkle with minced scallions before serving warm.

Notes

Feel free to add spinach or kale into the mixture for more greens. Leftovers can be stored in an airtight container for up to 3 days.

Nutrition

Find it online: https://www.tastysavvy.com/breakfast-sweet-potato-bake-eggs-bacon/