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

If you are craving a breakfast that feels like a warm hug and satisfies every craving all at once, you need to try this Breakfast Stuffed Sweet Potatoes with Bacon, Cheddar, and Baked Egg Recipe. It combines the natural sweetness of tender baked sweet potatoes with the crispy, smoky goodness of bacon, the melty, sharp punch of cheddar cheese, and the rich creaminess of baked eggs nestled right in the center. This dish is incredibly comforting yet surprisingly fresh and colorful, making it the perfect way to start your day with a smile and a happy belly.

Ingredients You’ll Need

These ingredients are wonderfully simple yet each plays a crucial role in turning humble sweet potatoes into a decadent breakfast treat. From the savory crunch of bacon to the creamy eggs and rich cheddar, every element adds a layer of flavor, texture, and color that makes this dish shine.

• 3 large sweet potatoes: Choose firm, evenly sized potatoes to ensure even baking and perfect filling capacity.
• ½ cup bacon (cooked and crumbled): Adds smoky, crispy savory bursts that elevate every bite.
• 2 tablespoons unsalted butter: Brings a velvety richness that blends beautifully with the sweet potato flesh.
• ¼ cup shredded white cheddar cheese: Offers a sharp, creamy contrast that melts into the filling.
• 6 large eggs: These are nestled inside each potato half to bake into a luscious, custardy center.
• ¼ teaspoon black pepper: A light seasoning to highlight the other flavors without overpowering.
• ½ teaspoon salt: Enhances all the natural flavors and balances the sweetness of the potatoes.
• Scallion (minced, for topping): Adds a fresh, mild oniony crunch and a pop of vibrant green color.

How to Make Breakfast Stuffed Sweet Potatoes with Bacon, Cheddar, and Baked Egg Recipe

Step 1: Preheat the Oven and Prepare Sweet Potatoes

Start by heating your oven to 350°F. While it’s warming up, prick your sweet potatoes several times with a fork to create vents that allow steam to escape. This helps them cook evenly and become perfectly tender.

Step 2: Coat and Bake Sweet Potatoes

Rub each sweet potato with a light coat of canola oil and sprinkle with salt. This not only seasons the skin but helps it turn deliciously crispy as it roasts. Bake the potatoes directly on the oven rack or a baking sheet for 60 to 90 minutes until they are fork-tender and fragrant.

Step 3: Slice and Hollow Out Potatoes

Once baked and cool enough to handle, slice each sweet potato lengthwise down the middle. Carefully scoop out the soft center flesh with a spoon, making sure to keep the skins intact as these will be your edible bowls!

Step 4: Mix Filling Ingredients

In a large bowl, combine the scooped sweet potato flesh with the cooked, crumbled bacon, unsalted butter, and shredded white cheddar cheese. Stir everything together so the butter melts into the warm potato, creating a rich, flavorful filling.

Step 5: Fill Potato Skins and Add Eggs

Generously spoon the filling back into the potato skins, packing it down lightly. Make a small well in the center of each filled potato half to cradle one raw egg. Sprinkle a bit of salt and black pepper on top to season the eggs before baking.

Step 6: Bake Until Eggs Set

Place the stuffed sweet potatoes on a baking sheet and bake at 350°F for 15 to 20 minutes. You want the egg whites to set fully while keeping the yolk luscious or cooked through according to your preference.

Step 7: Garnish and Serve

Finish the potatoes with a sprinkle of fresh minced scallions, adding a vibrant color and gentle onion flavor that brightens the dish. Serve immediately while warm and oozy.

How to Serve Breakfast Stuffed Sweet Potatoes with Bacon, Cheddar, and Baked Egg Recipe

Garnishes

Feel free to jazz up your breakfast stuffed sweet potatoes with a few creative garnishes. Fresh chopped scallions add color and crunch, a dollop of sour cream offers tangy richness, or a sprinkle of paprika gives a subtle smoky warmth. The options are endless to personalize to your liking.

Side Dishes

This dish is hearty enough to be a meal on its own, but it pairs beautifully with a simple mixed green salad dressed in a light vinaigrette to contrast the richness, or fresh fruit like orange slices or berries for a sweet and refreshing balance.

Creative Ways to Present

For a fun brunch presentation, serve the stuffed potatoes on a rustic wooden board with small bowls of toppings like hot sauce, salsa, or avocado slices. You can also make mini versions using small sweet potatoes for an adorable appetizer or brunch bite.

Make Ahead and Storage

Storing Leftovers

Leftover Breakfast Stuffed Sweet Potatoes with Bacon, Cheddar, and Baked Egg Recipe keep well in an airtight container in the refrigerator for up to 3 days. This makes them an excellent option for quick breakfasts on busy mornings.

Freezing

If you want to freeze these for later, it’s best to freeze the baked potatoes without the eggs. Prepare and bake through the filling step, then cool completely and store in a freezer-safe container for up to 2 months. When ready to eat, thaw overnight and add fresh eggs for baking.

Reheating

Reheat refrigerated leftovers in a 350°F oven for about 15 minutes until warmed through. If you froze them, allow them to thaw fully before reheating. Eggs may become firmer when reheated, so adjust your cooking time accordingly for best texture.

FAQs

Can I use regular potatoes instead of sweet potatoes?

Absolutely! While sweet potatoes add a natural sweetness and creamy texture, regular baking potatoes work just fine, though the overall flavor profile will be less sweet and a bit earthier.

How do I make sure the eggs bake perfectly without overcooking?

Keep a close eye during the last 15 to 20 minutes of baking. The egg whites should be set, and the yolks can be cooked to your liking—soft or firm. You can even cover loosely with foil if the filling cooks faster than the egg.

Can I make this vegetarian?

To make a vegetarian version, simply omit the bacon and add sautéed mushrooms or spinach to the filling for added flavor and texture. The dish remains hearty and satisfying.

What if I don’t have cheddar cheese?

Cheddar is great for its sharpness, but feel free to use Monterey Jack, mozzarella, or even a spicy pepper jack to give it a different twist while keeping the melty, cheesy goodness.

Is this recipe suitable for meal prep?

Yes! You can prepare the stuffed sweet potatoes ahead of time and refrigerate or freeze them as described. Just add the eggs fresh before baking for the best taste and texture during meal prep.

Final Thoughts

This Breakfast Stuffed Sweet Potatoes with Bacon, Cheddar, and Baked Egg Recipe is a total game changer for anyone who loves cozy, delicious breakfasts with a bit of flair. It’s simple enough to make without fuss but impressive enough to serve to family or friends on a weekend brunch. Trust me, once you try it, it will become a beloved staple in your morning routine.

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