Dinner

Breakfast Stuffed Sweet Potato with Bacon, Cheddar, and Egg Recipe

ByThomas Greene October 12, 2025October 12, 2025

Introduction

This Breakfast Sweet Potato recipe combines the natural sweetness of baked sweet potatoes with savory bacon, creamy cheese, and a perfectly baked egg. It’s a hearty and delicious way to start your day with comforting flavors and wholesome ingredients.

The image shows three baked sweet potato halves on a white plate, each topped with bright orange mashed sweet potato spread thickly over the skin. In the center of each half is a baked egg with a shiny, golden yolk and white surrounding it, slightly cooked but still soft. Small pieces of crispy bacon and chopped green chives are sprinkled over the top, adding texture and color contrast. The sweet potato skin is dark brown and crisp around the edges. The plate sits on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

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, optional)
Canola oil (for coating)

Instructions

Step 1: Preheat the oven to 350°F.
Step 2: Using a fork, prick each sweet potato a few times on all sides to create holes for steam to escape.
Step 3: Coat each sweet potato with canola oil and sprinkle with salt.
Step 4: Place the potatoes directly on the oven rack and bake for 60 to 90 minutes, until they are fork-tender.
Step 5: Remove the potatoes from the oven and let them cool slightly. Using a sharp knife, slice each potato in half lengthwise.
Step 6: Carefully scoop out the center flesh of each potato half into a large mixing bowl, leaving the skins intact for filling.
Step 7: Place the hollowed-out potato skins on a baking sheet.
Step 8: To the bowl of potato flesh, add cooked bacon, butter, and shredded cheddar cheese. Mix until combined.
Step 9: Spoon the filling back into the potato skins, dividing evenly.
Step 10: Create a small well in the center of each filled potato to hold the egg.
Step 11: Crack one egg into each well, then season the egg and filling with salt and black pepper.
Step 12: Return the filled potatoes to the oven and bake for 15 to 20 minutes, until the eggs are set and the filling is warmed through.
Step 13: Remove from the oven and top with minced scallion, if desired, before serving.

Tips & Variations

Try using smoked gouda or pepper jack cheese for a different flavor twist.
For a vegetarian version, omit the bacon and add sautéed mushrooms or spinach instead.
Use leftover cooked sweet potatoes to speed up the preparation time.
If you prefer a runnier yolk, reduce the final baking time slightly and keep a close eye on the eggs.

Storage

Store any leftover filled sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to maintain the texture of the potato skin and filling. Avoid microwaving to keep the skin from becoming soggy.

How to Serve

The image shows six baked sweet potato halves on a silver baking tray. Each sweet potato has three layers: the outer layer is a slightly wrinkled brown-orange skin, the middle layer is a bright orange mashed sweet potato filling, and the center has a cooked egg with a bright yellow yolk and white surrounding it. Small pieces of crispy bacon and chopped green herbs are sprinkled on top of the egg and mashed sweet potato for added color and texture. The tray is placed on a white marbled surface with a white cloth partially visible under the tray. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular potatoes instead of sweet potatoes?

Yes, you can substitute regular russet potatoes, but the flavor and sweetness will differ. Bake and prepare them similarly, though cooking times may vary slightly.