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Breakfast Loaded Sweet Potatoes with Eggs and Bacon

Breakfast sweet potatoes loaded with fluffy, butter-scrambled eggs, bacon crumbles, sharp cheddar, and green onions. Baked until tender at 400°F, then split open like a warm vessel for a hearty loaded breakfast.
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Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Sweet potato vessels
  • 2 large sweet potatoes
Egg layer
  • 4 eggs
  • 1 tbsp butter
  • 0.25 salt to taste
  • 0.25 pepper to taste
Savory toppings
  • 4 strips bacon, cooked and crumbled
  • 0.5 cup sharp cheddar, shredded
  • 2 green onions, sliced
  • 2 tbsp sour cream
  • 1 hot sauce for serving

Equipment

  • 1 sheet pan

Method
 

Bake the sweet potatoes
  1. Preheat the oven to 400°F, and prick the sweet potatoes all over with a fork to vent steam.
  2. Bake 45-50 minutes at 400°F until completely tender when pierced with a knife.
  3. Remove from the oven, slice each sweet potato open, and fluff the flesh with a fork.
Make and load the toppings
  1. Scramble the eggs in the butter, seasoning with salt and pepper to taste until just set.
  2. Load each sweet potato with scrambled eggs, bacon crumbles, shredded cheddar, and green onions.
  3. Add a dollop of sour cream, then finish with hot sauce to serve.

Notes

For the best texture, prick the sweet potatoes well and bake until a knife slides in with no resistance. Store leftovers in the fridge up to 3 days; reheat sweet potato and eggs separately in the microwave until hot. Freezing isn’t recommended for the cooked sweet potatoes with eggs, but you can freeze plain baked sweet potatoes and reheat, then assemble fresh toppings. If you want a lighter option, swap the sour cream for plain Greek yogurt and use turkey bacon.