Bacon Egg Stuffed Sweet Potatoes Recipe

If you’re anything like me, you love breakfast meals that feel cozy, filling, and a little bit special—enter my Bacon Egg Stuffed Sweet Potatoes Recipe. Trust me, this dish checks all the boxes: it’s hearty, surprisingly easy, and packed with flavors that hit all those comfort-food notes. I first stumbled on this idea when hunting for a way to switch up my usual eggs and bacon breakfast, and honestly, once you try it, you’ll never look at sweet potatoes quite the same again. Stick around because this recipe will become one of your go-to weekend brunch favorites!

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Ingredients & Why They Work

Each ingredient in this Bacon Egg Stuffed Sweet Potatoes Recipe plays a key role—whether it’s boosting flavor, adding texture, or making the dish comforting and wholesome. I always recommend getting good quality sweet potatoes for that perfect tender flesh and extra-rich taste.

• Sweet Potatoes: Choose large, firm ones; they bake evenly and hold the filling nicely without falling apart.
• Bacon: Crispy cooked bacon adds smoky saltiness and crunchy texture; cooking it ahead of time helps simplify the assembly.
• Unsalted Butter: Adds creamy richness to the potato filling without overpowering flavors.
• Shredded White Cheddar Cheese: Melts down with the butter and bacon to create a luscious, cheesy filling.
• Eggs: The star topping that sets beautifully in the oven and adds protein and silkiness.
• Black Pepper & Salt: Basic seasonings that bring out all the flavors in the filling and egg.
• Scallion (optional): Fresh, bright garnish that adds a subtle oniony crunch and color to finish the dish.

Tweak to Your Taste

One of the things I love most about this Bacon Egg Stuffed Sweet Potatoes Recipe is how easy it is to customize. Whether you want it more indulgent or healthier, there’s plenty of room to adjust based on what you have or crave.

• Variation: I’ve swapped bacon for turkey bacon or even sautéed mushrooms for a vegetarian version, and honestly, it still packs plenty of flavor!
• Spice it up: Adding a pinch of smoked paprika or cayenne to the filling gives it a smoky kick that wakes up your taste buds.
• Cheese Options: Try pepper jack or gruyere for a fun twist on the classic cheddar.
• Herbs: Fresh thyme or parsley sprinkled inside the mix adds a fresh dimension that’s gorgeous and delicious.

Step-by-Step: How I Make Bacon Egg Stuffed Sweet Potatoes Recipe

Step 1: Prep and Bake Your Sweet Potatoes

First things first — preheat your oven to 350°F. Take your sweet potatoes and gently poke them a few times with a fork all over to allow steam to escape while baking. I like to rub a little canola oil and a pinch of salt on each one to help the skins crisp up nicely. Pop them on a baking sheet and bake for about 60 to 90 minutes, depending on their size. You’ll know they’re done when you can easily pierce them with a fork, and the flesh feels soft inside. Baking slowly brings out their natural sweetness while softening them perfectly for scooping.

Step 2: Hollow Out the Potatoes Carefully

Once your potatoes have cooled enough to handle, grab a sharp knife and slice each sweet potato in half lengthwise. Using a spoon, gently scoop out the tender inside flesh into a mixing bowl. Be careful not to poke holes through the skins — they’ll be your edible “bowls” later! The scoop should leave the skins intact but hollowed out enough to fill generously.

Step 3: Mix Filling and Stuff

To your bowl of sweet potato flesh, add the cooked crumbled bacon (make sure it’s nice and crispy), unsalted butter, and shredded white cheddar cheese. Stir everything together until the butter and cheese have melted a bit from the warm potato. This mix is creamy with that irresistible gooey cheese pull we all love! Spoon this filling back into each sweet potato shell, packing it nicely but leaving a little well in the center for the egg later.

Step 4: Add the Egg & Bake Again

This is the fun part! Carefully crack a whole egg into the well on each stuffed potato. Sprinkle with salt and freshly ground black pepper for seasoning. Pop them back on the baking sheet and bake for another 15 to 20 minutes. You’re looking for the egg whites to set but the yolks to remain a little silky, unless you prefer them fully cooked like I sometimes do. Just keep an eye on them so you catch them at your perfect doneness.

Step 5: Garnish and Serve

Once out of the oven, sprinkle with minced scallions if you’re using them for that little fresh bite and pop of green color. Serve warm and dig in!

How to Serve Bacon Egg Stuffed Sweet Potatoes Recipe

Garnishes

I love topping mine off with a sprinkle of fresh scallions or chives—it adds a fresh, slightly sharp contrast to all that creamy, cheesy filling. Sometimes a dash of hot sauce or a dollop of sour cream makes it feel extra indulgent. You could also add some sliced avocado on the side for a creamy, nutritious boost.

Side Dishes

This recipe stands up beautifully on its own but pairs wonderfully with a simple green salad or roasted vegetables to round out your meal. For brunch parties, I like to serve it alongside fresh fruit platters or a light yogurt parfait to keep things balanced and fresh.

Creative Ways to Present

For special occasions, I’ve served these open-faced on rustic wooden boards with little ramekins of additional toppings like salsa, guacamole, or extra cheese. They also look festive if you cut the potatoes into smaller “boats” for mini appetizer-style servings at brunch gatherings.

Make Ahead and Storage

Storing Leftovers

I usually store leftover stuffed sweet potatoes in an airtight container in the fridge for up to 3 days. If you plan to eat them soon, keep the eggs separate and add fresh ones before reheating for best texture.

Freezing

Freezing works best for the potato and bacon filling alone. Scoop the filling into a freezer-safe container and thaw overnight before reheating and adding fresh eggs. Whole assembled stuffed potatoes don’t freeze as well due to the eggs.

Reheating

Reheat in a 350°F oven until warmed through, about 15-20 minutes. If your potatoes already have eggs baked in, covering loosely with foil prevents drying out. For leftovers without eggs, gently reheat filling then add a fresh egg and bake as usual.

FAQs

Final Thoughts

This Bacon Egg Stuffed Sweet Potatoes Recipe is one of those meals that feels like a warm hug on a plate. It’s unexpected yet so simple, and every time I make it, friends can’t stop raving. I encourage you to give it a go—especially if you appreciate a dish that’s hearty but doesn’t take all morning to pull together. If you’re looking to make your breakfasts or brunches feel a little more special (and delicious), this recipe has your name on it.

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