Breakfast Sweet Potato has a way of showing up when mornings feel a little slower and more intentional. One weekend, the oven was already warm from early prep, and the kitchen window was cracked open to let in cool air while coffee brewed nearby.
A family member was reading at the table, another scrolling quietly on a phone, and breakfast needed to feel filling without being rushed. Sweet potatoes sat on the counter, earthy and simple, waiting to become something more than a side dish.
Later that same week, I made this again for a weekday morning when time was tighter. The potatoes had been baked ahead, and the rest came together while the house was still quiet.
Each half felt like its own small plate, balanced and complete, with creamy egg yolk settling into the savory filling. Even someone who usually skips breakfast paused long enough to sit down and eat.
Breakfast Sweet Potato fits into different mornings with ease. It feels nourishing without trying too hard, familiar but still interesting.
The combination of textures and warmth makes it something I come back to when breakfast needs to carry the day forward.
Short Description
Breakfast Sweet Potato is a baked sweet potato filled with buttery potato flesh, bacon, cheese, and a perfectly baked egg, finished with simple seasoning and fresh scallions.
Key Ingredients
- 3 large sweet potatoes
- ½ cup cooked bacon, crumbled
- 2 tablespoons unsalted butter
- ¼ cup shredded white cheddar cheese
- 6 large eggs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Scallion, minced for topping
Tools Needed
- Baking sheet
- Fork
- Sharp knife
- Spoon
- Mixing bowl
- Measuring spoons
Cooking Instructions
Step 1: Bake the Sweet Potatoes
Preheat oven to 350°F. Prick sweet potatoes several times with a fork, coat lightly with oil and salt, and bake for 60 to 90 minutes until fork tender.
Step 2: Prepare the Potato Shells
Slice each baked sweet potato in half lengthwise. Carefully scoop out the center flesh into a bowl, leaving the skins intact, and place shells on a baking sheet.
Step 3: Make the Filling
Add cooked bacon, butter, and shredded cheddar to the sweet potato flesh. Mix until creamy and well combined.
Step 4: Fill the Potatoes
Spoon the filling back into the hollowed potato skins and gently press to create a well in the center of each.
Step 5: Add Eggs and Bake
Crack one egg into each well, season with salt and pepper, and bake for 15 to 20 minutes until the egg is set and potatoes are warmed through.
Step 6: Finish and Serve
Top with minced scallions if desired and serve immediately while warm.
Why You’ll Love This Recipe
Balanced and filling breakfast
Simple, wholesome ingredients
Naturally gluten free
Easy to prep ahead
Works for brunch or breakfast for dinner
Customizable with different toppings
Mistakes to Avoid & Solutions
Undercooked sweet potatoes
They will be hard to scoop and lack flavor.
Solution: Bake until fully fork tender before cutting.
Tearing the potato skins
This makes filling difficult.
Solution: Scoop gently and leave a sturdy border of flesh.
Overfilling before adding eggs
Eggs may spill over.
Solution: Create a clear well before cracking eggs.
Overbaking the eggs
Eggs can become rubbery.
Solution: Check doneness early and adjust time based on preference.
Skipping seasoning
The dish can taste flat.
Solution: Season both the filling and eggs lightly.
Serving and Pairing Suggestions
Serve with fresh fruit on the side
Pair with toast or simple greens
Add avocado slices for extra richness
Ideal for plated brunch or casual family breakfast
Works well as breakfast for dinner
Storage and Reheating Tips
Store leftovers in an airtight container up to 3 days
Reheat in the oven at 325°F until warmed through
Avoid microwaving if possible to keep texture
Store eggs and potatoes together
Best enjoyed fresh or next day
FAQs
1. Can I bake the sweet potatoes ahead of time?
Yes, bake them up to 2 days ahead and refrigerate until ready to use.
2. Can I use a different cheese?
Yes, sharp cheddar, gouda, or mozzarella all work well.
3. How do I know when the egg is done?
The whites should be set while the yolk can remain slightly soft if preferred.
4. Can I make this vegetarian?
Yes, simply omit bacon or replace it with sautéed vegetables.
5. Are these good for meal prep?
They reheat well, though eggs are best slightly underbaked if reheating later.
Tips & Tricks
Use similar sized sweet potatoes for even cooking
Bake potatoes on foil for easy cleanup
Crack eggs into a small bowl first for control
Add a pinch of paprika for extra flavor
Finish with fresh herbs for brightness
Recipe Variations
Veggie Breakfast Sweet Potato
Replace bacon with sautéed mushrooms, spinach, and onions.
Spicy Breakfast Sweet Potato
Add diced jalapeño and a sprinkle of chili flakes to the filling.
Mediterranean Style
Use feta cheese, olives, and scallions instead of cheddar and bacon.
Protein Boost
Mix cooked sausage or turkey bacon into the filling.
Dairy Free Option
Use olive oil instead of butter and skip the cheese.
Final Thoughts
Breakfast Sweet Potato feels steady and grounding in a way that works across seasons. It is the kind of breakfast that fills the kitchen with warmth and invites people to slow down just a bit. The balance of sweet potato, savory filling, and baked egg makes each bite feel complete.
This recipe fits into mornings that need nourishment without complication. It adapts easily to what is on hand and never feels repetitive. Simple, satisfying, and flexible, it is one of those dishes that earns a regular place at the table.
Hearty Breakfast Sweet Potato
Ingredients
- 3 large sweet potatoes
- ½ cup cooked bacon crumbled
- 2 tablespoons unsalted butter
- ¼ cup shredded white cheddar cheese
- 6 large eggs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Scallion minced for topping
Instructions
- Bake sweet potatoes at 350°F after pricking and oiling until fork tender, about 60–90 minutes.
- Halve potatoes, scoop out centers into a bowl, and place shells on a baking sheet.
- Mix potato flesh with cooked bacon, butter, and shredded cheddar until creamy.
- Fill potato skins with the mixture and press a well into the center of each.
- Crack an egg into each well, season, and bake 15–20 minutes until eggs are set.
- Top with minced scallions if desired and serve warm.
