Stuffed Breakfast Sweet Potatoes
Roasted sweet potato halves filled with turkey bacon, eggs, and melted cheese for a hearty and quick breakfast option.
Ingredients
Main Ingredients
- 2 large sweet potatoes Washed and pierced with a fork
- 4 slices turkey bacon Cooked until crispy
- 4 eggs Cooked to preference
- 1 cup shredded cheese Cheddar or your choice
- Salt and pepper to taste
- Chopped green onions For garnish, optional
Instructions
Preparation
- Preheat oven to 400°F (200°C).
- Wash sweet potatoes and pierce them with a fork; bake about 45 minutes until tender.
- While potatoes bake, cook turkey bacon in a skillet until crispy; drain on paper towels.
- In the same skillet, cook the eggs the way you prefer — sunny-side-up or scrambled.
- When potatoes are cool enough to handle, cut each in half and scoop a little flesh from the center to make room for fillings.
- Add chopped turkey bacon, the cooked eggs, and a sprinkle of shredded cheese into each potato half.
- Return the filled sweet potatoes to the oven for 5–10 minutes until the cheese melts.
- Season with salt and pepper, garnish with green onions if using, and serve warm.
Notes
For storing leftovers, refrigerate cooled potatoes in an airtight container for up to 3 days. To reheat, microwave covered for 1–2 minutes or reheat in an oven at 350°F (175°C) for 10–12 minutes.