Breakfast Sweet Potatoes
A delicious and easy breakfast featuring sweet potatoes topped with bacon, eggs, and cheese, perfect for busy mornings or lazy weekends.
Ingredients
Main Ingredients
- 2 large large sweet potatoes Prick with a fork before baking.
- 4 slices bacon Can substitute with turkey bacon for a healthier option.
- 4 pieces eggs Cook scrambled or fried based on preference.
- 1 cup shredded cheese (cheddar or your choice) Use a variety based on taste.
- Salt and pepper to taste For seasoning.
- Chives or green onions for garnish For a fresh finish.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Wash and prick the sweet potatoes with a fork, then place them on a baking sheet. Bake for 45-60 minutes, until tender.
- While the sweet potatoes are baking, cook the bacon in a skillet until crispy. Remove and chop into pieces.
- In the same skillet, cook the eggs to your liking (scrambled or fried).
Assembly
- Once sweet potatoes are done, cut them in half and fluff the inside with a fork.
- Fill each sweet potato half with the cooked eggs, bacon, and sprinkle cheese on top.
- Return to the oven for 5-10 minutes, until cheese is melted.
Serving
- Garnish with salt, pepper, and chives or green onions before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. For freezing, wrap each sweet potato half tightly and store in a freezer bag. Reheat in the oven at 350°F (175°C).