Start your day with Easy Baked Sweet Potato and Egg, a Savory Sweet Potato Breakfast that’s hearty, nutritious, and packed with flavor. This cozy dish combines tender baked sweet potatoes, crispy bacon, and perfectly cooked eggs for a breakfast or brunch that feels like a warm hug. Ready in about 90 minutes, Easy Baked Sweet Potato and Egg is simple to prepare and endlessly customizable, making it a go-to for busy mornings or leisurely weekends!
Ingredients for Easy Baked Sweet Potato and Egg
Here’s what you’ll need for Easy Baked Sweet Potato and Egg (serves 4):
Potatoes:
- 4 medium sweet potatoes (about 2 lbs/900g)
- 2 tbsp coconut oil or ghee, for coating
- ½ tsp sea salt, for roasting
Filling:
- 6 slices nitrate-free bacon (sugar-free for Whole30)
- 1 red bell pepper, chopped (about 1 cup/150g)
- 1 tbsp ghee or butter-flavored coconut oil
- 1 bunch scallions, finely sliced (about ½ cup/50g)
- 1 tsp breakfast seasoning blend (optional)
- Sea salt and black pepper, to taste
- 8 large eggs
Garnish:
- Extra bacon crumbles
- Additional sliced scallions
Equipment
- Baking sheet
- Parchment paper or aluminum foil
- Large skillet
- Mixing bowl
- Sharp knife
- Spoon
- Measuring cups and spoons
Ingredient Tips
- Sweet Potatoes: Choose medium-to-large sweet potatoes for ample filling space in this Savory Sweet Potato Breakfast.
- Bacon: Nitrate-free bacon adds savory depth; turkey bacon works for a leaner option.
- Eggs: Large eggs fit perfectly in the potato halves for Easy Baked Sweet Potato and Egg.
- Ghee/Coconut Oil: Use ghee for richness or coconut oil for a dairy-free alternative.
- Scallions: Fresh scallions add a bright, oniony crunch; substitute with chives if needed.
Directions for Easy Baked Sweet Potato and Egg
Let’s make this Easy Baked Sweet Potato and Egg—a delicious Savory Sweet Potato Breakfast!
Bake the Sweet Potatoes
- I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
- I scrub 4 sweet potatoes clean, coat them with 2 tbsp coconut oil or ghee, and sprinkle with ½ tsp sea salt.
- I poke each potato several times with a fork and bake for 60–75 minutes until soft inside, checking doneness with a fork for this Savory Sweet Potato Breakfast.
Cook Bacon and Peppers
- In a large skillet over medium-high heat, I cook 6 slices of bacon until crisp, about 5–7 minutes, then drain on paper towels.
- I reserve 1–2 tsp bacon fat, add 1 chopped red bell pepper, and sauté for 1–2 minutes until softened.
- I set the peppers aside.
Prepare the Filling
- I halve the baked sweet potatoes and scoop out the flesh into a mixing bowl, leaving a thin layer inside the skins for structure.
- I mash the potato with 1 tbsp ghee or coconut oil and 1 tsp breakfast seasoning (if using), then mix in crumbled bacon, sautéed peppers, and ½ cup sliced scallions.
- I season with salt and pepper to taste.
Fill and Add Eggs
- I spoon the filling back into the 8 potato halves, creating a groove in each with the back of a spoon.
- I crack 1 egg into each groove for Easy Baked Sweet Potato and Egg.
Bake and Serve
- I return the filled potatoes to the oven and bake at 400°F (200°C) for 15 minutes, until the eggs are set to my liking.
- I garnish with extra bacon crumbles and scallions, then serve immediately.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 75–90 minutes
- Total Time: 90–105 minutes
- Servings: 4 (2 halves per serving)
- Calories: ~325 kcal per serving
- Macros per Serving: 30g carbs, 15g protein, 18g fat, 4g fiber
Variations
- Vegetarian Swap: Replace bacon with tempeh bacon or smoked paprika-seasoned mushrooms for a meat-free Savory Sweet Potato Breakfast.
- Spicy Kick: Add ¼ tsp chili powder or a dash of hot sauce to the filling for a zesty twist.
- Cheese Boost: Sprinkle ¼ cup shredded cheddar over the eggs before baking for a cheesy Savory Sweet Potato Breakfast.
- Low-Carb Option: Use portobello mushroom caps instead of sweet potatoes, reducing bake time to 20 minutes.
- Herb Infusion: Mix 1 tbsp chopped fresh rosemary or thyme into the filling, inspired by Layla Cooks’ creative recipes like Parmesan Creamed Corn.
Serving Ideas:
- Pair with Layla Cooks’ Doritos Taco Salad for a hearty brunch.
- Serve with Layla Cooks’ Vanilla Raspberry Iced Latte for a refreshing sip.
- Offer with Layla Cooks’ tropical fruit salad for a light contrast.
Storage
I store Easy Baked Sweet Potato and Egg in an airtight container in the refrigerator for up to 3 days. For reheating, I warm in a 350°F (175°C) oven for 10 minutes or microwave for 1–2 minutes, noting eggs may become firmer. I avoid freezing due to texture changes in the eggs and potatoes.
Serving Tips
- Presentation: Serve Easy Baked Sweet Potato and Egg on a rustic platter, garnished with bacon crumbles and scallions for a vibrant Savory Sweet Potato Breakfast.
- Garnish: Add a sprinkle of smoked paprika or fresh parsley for extra flair.
- Pairing: Enjoy with fresh orange juice, coffee, or Layla Cooks’ iced herbal tea for a complete meal.
- Portion Size: 2 halves per person for breakfast; 1 half as a side.
- Occasions: Ideal for brunch gatherings, weekend breakfasts, or meal prep.
FAQs
Can I use regular potatoes instead of sweet potatoes?
Yes, swap with regular potatoes, increasing bake time to 70–90 minutes for Easy Baked Sweet Potato and Egg.
How do I make this vegetarian?
Replace bacon with tempeh bacon or seasoned mushrooms for a vegetarian Savory Sweet Potato Breakfast.
Can I use olive oil instead of ghee or coconut oil?
Yes, olive oil works for coating and mixing, maintaining richness in Easy Baked Sweet Potato and Egg.
How do I ensure the eggs don’t overcook?
Bake for 12–15 minutes and check; remove when eggs reach desired doneness for this Savory Sweet Potato Breakfast.
Can I prepare this ahead of time?
Bake potatoes and prepare filling a day ahead, then add eggs and bake before serving Easy Baked Sweet Potato and Egg.
More Delicious Breakfast Recipes You’ll Love
- Pancake Mini Muffins
- Baked Ham and Cheese Croissants
- Chocolate Chip Cookie Bars.
- Brown Sugar Banana Pancakes
- Chocolate Cinnamon Rolls: Your New Favorite Sweet Breakfast!
Conclusion
Easy Baked Sweet Potato and Egg is a hearty, flavorful breakfast that combines sweet, savory, and satisfying elements in every bite. Perfect for brunch or a cozy morning meal, this Savory Sweet Potato Breakfast is easy to customize and sure to impress. Make Easy Baked Sweet Potato and Egg, share with family, and savor the warm, comforting flavors!
Easy Baked Sweet Potato and Egg
Ingredients
For the Sweet Potatoes:
- 4 medium sweet potatoes about 2 lbs/900g
- 2 tbsp coconut oil or ghee for coating
- ½ tsp sea salt for roasting
For the Filling:
- 6 slices nitrate-free bacon sugar-free for Whole30
- 1 red bell pepper chopped (about 1 cup/150g)
- 1 tbsp ghee or butter-flavored coconut oil
- 1 bunch scallions finely sliced (about ½ cup/50g)
- 1 tsp breakfast seasoning blend optional
- Sea salt and black pepper to taste
- 8 large eggs
For Garnish:
- Extra bacon crumbles
- Additional sliced scallions
Instructions
Bake the Sweet Potatoes
- I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or foil. I scrub 4 sweet potatoes clean, coat them with 2 tbsp coconut oil or ghee, and sprinkle with ½ tsp sea salt. I poke each potato several times with a fork and bake for 60–75 minutes until soft inside, checking doneness with a fork for this Savory Sweet Potato Breakfast.
Cook Bacon and Peppers
- In a large skillet over medium-high heat, I cook 6 slices of bacon until crisp, about 5–7 minutes, then drain on paper towels. I reserve 1–2 tsp bacon fat, add 1 chopped red bell pepper, and sauté for 1–2 minutes until softened. I set the peppers aside.
Prepare the Filling
- I halve the baked sweet potatoes and scoop out the flesh into a mixing bowl, leaving a thin layer inside the skins for structure. I mash the potato with 1 tbsp ghee or coconut oil and 1 tsp breakfast seasoning (if using), then mix in crumbled bacon, sautéed peppers, and ½ cup sliced scallions. I season with salt and pepper to taste.
Fill and Add Eggs
- I spoon the filling back into the 8 potato halves, creating a groove in each with the back of a spoon. I crack 1 egg into each groove for Easy Baked Sweet Potato and Egg.
Bake and Serve
- I return the filled potatoes to the oven and bake at 400°F (200°C) for 15 minutes, until the eggs are set to my liking. I garnish with extra bacon crumbles and scallions, then serve immediately.
Notes
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