Breakfast Sweet Potatoes Eggs (Print View)

Wholesome baked sweet potatoes topped with bacon, cheese, eggs, and scallions for a savory morning meal.

# What You’ll Need:

→ Sweet Potatoes

01 - 3 large sweet potatoes

→ Fillings

02 - ½ cup cooked and crumbled bacon, about 5-6 slices
03 - 2 tablespoons unsalted butter
04 - ¼ cup shredded white cheddar cheese

→ Toppings

05 - 6 large eggs
06 - ¼ teaspoon black pepper
07 - ½ teaspoon salt
08 - 1 scallion, minced

→ For Baking

09 - 1 tablespoon canola oil
10 - Pinch of salt for sprinkling

# Method:

01 - Preheat the oven to 350°F
02 - Wash and dry the sweet potatoes. Prick each potato several times with a fork to allow steam to escape.
03 - Rub each potato with canola oil and sprinkle with a pinch of salt. Place the potatoes on a baking sheet and bake for 60-90 minutes, or until fork-tender.
04 - Remove the potatoes from the oven. Carefully slice each one in half lengthwise.
05 - Using a spoon, gently scoop out most of the flesh from each potato half, leaving a thin layer to support the skin. Collect the scooped-out flesh in a large mixing bowl.
06 - Arrange the hollowed-out potato skins back on the baking sheet.
07 - To the bowl with the sweet potato flesh, add the crumbled bacon, unsalted butter, and shredded cheddar cheese. Mix until well combined and the butter is melted.
08 - Spoon the filling evenly back into each potato skin, pressing gently to create a small well in the center for the egg.
09 - Crack one egg into each well. Sprinkle eggs with salt and black pepper.
10 - Return the stuffed potatoes to the oven and bake for 15-20 minutes, or until the egg whites are set and yolks reach your desired doneness.
11 - Remove from the oven, garnish with minced scallion, and serve hot.

# Expert Advice:

01 -
  • It looks restaurant-fancy but comes together with pantry staples you probably already have on hand.
  • One dish does the heavy lifting—no juggling multiple pans while everything gets cold.
  • The contrast between creamy sweet potato, crispy bacon, and a runny egg yolk is genuinely addictive.
02 -
  • Don't skip pricking the potatoes—I learned this the loud way when one practically exploded in my oven and sent me scrambling.
  • If your eggs aren't cooking fast enough by the 20-minute mark, the oven temperature might be slightly low; cover with foil and give them a few more minutes rather than cranking up the heat.
03 -
  • Use a sharp knife or vegetable peeler to remove just the cooked surface of the sweet potato flesh—you want it fluffy and loose, not compressed into a paste.
  • If eggs are cooking too slowly, cover the potatoes loosely with foil for the last few minutes so the steam helps set the whites while the yolk stays creamy.
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