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.

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.

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.

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.

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.