Meet your new favorite brunch hero: Bacon and Egg Stuffed Sweet Potatoes! This delicious twist on a breakfast classic features velvety sweet potato stuffed with a rich, cheesy bacon mash and finished with gooey baked eggs on top. With vibrant color, serious flavor, and loads of comfort in every forkful, this dish is as gorgeous on the table as it is irresistible to eat.
Why You’ll Love This Recipe
- Protein-Packed & Balanced: Each stuffed sweet potato delivers the perfect blend of filling protein, veggies, and healthy carbs to fuel your morning.
- Make-Ahead Friendly: You can prep the potato shells and filling in advance, so breakfast or brunch is extra relaxed and stress-free.
- Absolutely Crowd-Pleasing: Whether you’re serving a hungry family or hosting brunch with friends, these are always met with “wow, can I have the recipe?”
- Customizable for Every Diet: Easy swaps (like cheese or meat alternatives) mean everyone at your table can enjoy Bacon and Egg Stuffed Sweet Potatoes their way.
Ingredients You’ll Need
You only need a handful of everyday ingredients to make these Bacon and Egg Stuffed Sweet Potatoes, but each component is essential for creating that decadent, satisfying flavor and texture. Here’s what makes this breakfast so special—and so easy to pull together!
- Sweet Potatoes (3 large): Opt for plump, evenly-sized potatoes for easier stuffing—these turn delightfully creamy and sweet after baking.
- Bacon (½ cup, cooked and crumbled): Savory, crispy bacon adds irresistible smoky flavor—don’t skip it, unless you’re making a veggie version!
- Unsalted Butter (2 tablespoons): Just enough for rich, silky mash that’s a little bit indulgent and a lot delicious.
- Shredded White Cheddar Cheese (¼ cup): This melts right into the mash and brings a sharp, tangy punch—try to shred it fresh if you can.
- Eggs (6 large): The runny, baked eggs tie everything together for the ultimate breakfast bite.
- Black Pepper (¼ teaspoon) & Salt (½ teaspoon): The dynamic duo of seasoning—taste as you go for perfect results.
- Scallion, minced (for topping): Fresh, zippy green scallion brightens each bite and adds a restaurant-worthy finish.
- Canola Oil: Just a drizzle gives the sweet potatoes gorgeously crisped, flavorful skins.
Variations
The beauty of Bacon and Egg Stuffed Sweet Potatoes is how truly adaptable they are! Don’t hesitate to get creative—there are endless ways to make this recipe work for your tastes, dietary needs, or that random assortment of fridge leftovers.
- Veggie-Lover’s Delight: Swap the bacon for sautéed spinach, mushrooms, or roasted peppers for a vegetarian version that’s just as hearty.
- Dairy-Free: Omit the cheese and butter or use your favorite plant-based alternatives for a creamy finish without dairy.
- Spice It Up: Stir a pinch of smoked paprika or chopped jalapeño into the mash for a gentle kick and extra dimension.
- Different Cheeses: Try swapping cheddar for pepper jack, gruyere, feta, or whatever melty cheese you love most.
How to Make Bacon and Egg Stuffed Sweet Potatoes
Step 1: Roast the Sweet Potatoes
Start by preheating your oven to 350°F. Scrub your sweet potatoes well and, using a fork, prick a few holes all around each one—this helps steam escape and gives you fluffy insides. Rub them with a little canola oil and sprinkle with salt, then set them straight onto your oven rack or a baking tray. Bake for 60 to 90 minutes, or until fork-tender—don’t rush this part, because the natural sweetness deepens as they roast!
Step 2: Prepare the Filling
When the potatoes are cool enough to handle, slice each one in half lengthwise. Gently scoop out the fluffy centers, placing them in a large mixing bowl. Be careful not to puncture the skins—you’ll want sturdy “boats” for stuffing. Lay the empty shells back onto a baking sheet, ready for action while you make the magic filling.
Step 3: Mash, Mix, and Fill
To the bowl of sweet potato flesh, add the cooked, crumbled bacon, unsalted butter, and shredded white cheddar cheese. Mash everything together until creamy, dreamy, and well-combined. Taste and season with salt and black pepper as needed—the flavors should pop! Pile the mixture evenly back into the hollowed-out potato skins, leaving a little dent on top of each for the eggs.
Step 4: Add the Eggs & Bake Again
Carefully crack one egg into the well you created in each stuffed potato half. Sprinkle with a bit more salt and pepper, then slide the tray back into the oven. Bake for 15 to 20 minutes, keeping a watchful eye—the eggs should set but still have a touch of golden yolky goodness. Finish with a bright scattering of minced scallions before serving. Your Bacon and Egg Stuffed Sweet Potatoes await!
Pro Tips for Making Bacon and Egg Stuffed Sweet Potatoes
- Egg Doneness Control: For runny yolks, keep a close eye at the 15-minute mark. If you like your eggs fully set, give them a couple extra minutes in the oven.
- Fluffy Mash Secret: Don’t skimp on the mashing step—fluff your filling while it’s warm for extra airy, creamy results that nest the egg beautifully.
- Prevent Over-Stuffing: When refilling the skins, leave just enough room for the egg to settle in. If there’s extra filling, save it for a little snack on toast!
- Crispy Skin Trick: For ultra-crisp potato shells, place them under the broiler for 1-2 minutes before filling them—just watch closely to prevent burning!
How to Serve Bacon and Egg Stuffed Sweet Potatoes
Garnishes
Top your Bacon and Egg Stuffed Sweet Potatoes with a generous sprinkle of fresh minced scallion—it brings a zesty, vibrant kick and looks stunning against that golden yolk. For an extra flourish, try a spoonful of salsa, a dollop of sour cream, or a scattering of fresh herbs like parsley or chives. A touch of hot sauce never hurts either, if you love a little heat!
Side Dishes
Pair these stuffed sweet potatoes with a fresh green salad tossed in a citrusy vinaigrette to balance the richness. Crispy skillet potatoes, fruit salad, or a platter of oven-roasted asparagus round out a brunch feast beautifully. They’re also perfect alongside a tall glass of fresh-squeezed juice or a frothy latte.
Creative Ways to Present
For special occasions, arrange Bacon and Egg Stuffed Sweet Potatoes on a serving platter lined with baby greens and edible flowers—they look straight out of a brunch café! You can also serve mini versions using small sweet potatoes or make a “stuffed sweet potato bar” with a range of fun toppings so everyone can customize their own.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, simply let them cool, then store the Bacon and Egg Stuffed Sweet Potatoes in an airtight container in the fridge for up to 2 days. They’ll still be delicious and make for an easy, satisfying lunch or breakfast-on-the-go.
Freezing
For best results, freeze stuffed sweet potatoes before adding the egg. Just prep the potato shells and mash, wrap tightly in foil, and freeze up to 1 month. Thaw, then add your eggs and bake fresh for that perfect yolky finish!
Reheating
To reheat, place the stuffed potatoes on a baking sheet, cover loosely with foil, and warm in a 350°F oven until heated through (about 15 minutes). If you like, uncover for the last few minutes to keep the edges crisp and irresistible.
FAQs
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Can I use regular potatoes instead of sweet potatoes?
Absolutely! While sweet potatoes offer a beautiful color and hint of sweetness that pairs so well with bacon and eggs, regular russet or Yukon gold potatoes also work. Just watch the baking time—regular potatoes may cook a bit faster.
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Do I have to use cheddar cheese?
Nope! Any good melting cheese you love is fair game. Gruyere, Monterey jack, pepper jack, or even a combo of favorites will work beautifully in these Bacon and Egg Stuffed Sweet Potatoes.
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How do I keep the eggs from spilling over?
The secret is making a deep, wide enough well in your potato filling—use the back of a spoon to press a good “nest” for each egg. Crack the eggs gently into a small bowl first, then carefully pour into the center for less mess.
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Can I prep these ahead for brunch guests?
Absolutely! Assemble the potato shells and filling a day ahead, keep them chilled, and just bake with the eggs right before your guests arrive. Your Bacon and Egg Stuffed Sweet Potatoes will come out piping-hot and picture-perfect every time.
Final Thoughts
If you’re longing for a feel-good brunch or a show-stopping breakfast, Bacon and Egg Stuffed Sweet Potatoes are a must-try. They’re warm, hearty, endlessly customizable, and always a crowd-pleaser. Give them a go and watch your family fall in love, one bite at a time!
Print
Bacon and Egg Stuffed Sweet Potatoes Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 50 minutes
- Total Time: 2 hours 10 minutes
- Yield: 3 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious and hearty breakfast sweet potato recipe that combines the goodness of sweet potatoes with bacon, cheese, and eggs. Perfect for a satisfying morning meal!
Ingredients
Sweet Potatoes:
- 3 large sweet potatoes, for baking
Filling:
- 1/2 cup bacon, cooked and crumbled
- 2 tablespoons unsalted butter
- 1/4 cup shredded white cheddar cheese
Eggs:
- 6 large eggs
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
Topping:
- Scallion, minced (for topping)
Instructions
- Preheat the oven to 350°F: Get the oven ready for baking.
- Prepare the sweet potatoes: Prick the sweet potatoes with a fork, coat them with canola oil and salt, then bake until fork-tender.
- Prepare the filling: Scoop out the cooked sweet potato flesh, mix with bacon, butter, and cheese.
- Fill the potato skins: Stuff the potato skins with the filling mixture.
- Add eggs: Create a well in each potato, add an egg, season with salt and pepper.
- Bake: Bake until the eggs are set and the potatoes are warmed through.
- Top and serve: Finish with minced scallions before serving.
Notes
- You can customize the filling by adding your favorite ingredients like diced veggies or herbs.
- Make sure the sweet potatoes are cooked through before adding the filling to ensure a soft texture.
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 380
- Sugar: 4g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 310mg
