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Breakfast Sweet Potato Bake with Eggs and Bacon

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A delightful combination of sweet potatoes, eggs, and crispy bacon, perfect for breakfast or brunch.

Ingredients

Scale
  • 3 large sweet potatoes
  • 1/2 cup bacon, cooked and crumbled
  • 2 tablespoons unsalted butter
  • 1/4 cup shredded white cheddar cheese
  • 6 large eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons minced scallion (optional, for topping)

Instructions

  1. Preheat your oven to 350°F.
  2. Wash the sweet potatoes thoroughly and prick them with a fork. Rub them with a little oil and sprinkle with salt. Place them on a foil-lined baking sheet.
  3. Bake for 60–90 minutes, or until fork-tender.
  4. Let the sweet potatoes cool slightly. Cut each in half lengthwise and scoop the flesh into a bowl, making sure to keep the skins intact.
  5. Mash the sweet potato flesh with crumbled bacon, butter, and shredded cheese until creamy and well-mixed.
  6. Spoon this creamy mixture back into the sweet potato skins.
  7. Create a small well in the center of each potato half. Crack an egg into each well and season with salt and pepper to taste.
  8. Return the stuffed potatoes to the oven and bake for an additional 15–20 minutes, or until the eggs are cooked to your liking.
  9. Sprinkle with minced scallions before serving warm, if desired.

Notes

For a beautiful presentation, serve with a colorful salad or sautéed greens on the side. Customize fillings with veggies like spinach or bell peppers for an extra nutritional punch.

Nutrition

Find it online: https://www.topchoicerecipes.com/breakfast-sweet-potato-bake-eggs-bacon/