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Breakfast Loaded Sweet Potatoes

Breakfast loaded sweet potatoes baked until tender and split open like a vessel, then filled with buttery scrambled eggs, bacon crumbles, sharp cheddar, and green onions. Finish with sour cream and hot sauce for a savory, handheld-style breakfast.
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Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

sweet potatoes
  • 2 large sweet potatoes Scrub well before pricking.
eggs and seasonings
  • 4 eggs Scramble in butter; season with salt and pepper.
  • 1 tbsp butter For scrambling the eggs.
  • 0.5 Salt and pepper to taste Add to the eggs; exact amount to taste.
bacon and cheese
  • 4 strips bacon, cooked and crumbled Use cooked bacon; crumble before assembling.
  • 0.5 cup sharp cheddar, shredded Shred fresh or use pre-shredded.
toppings
  • 2 green onions, sliced Slice thin for even topping.
  • 2 tbsp sour cream Add as a dollop after filling.
  • 1 hot sauce for serving Serve on top or on the side.

Equipment

  • 1 sheet pan

Method
 

Bake the sweet potatoes
  1. Preheat the oven to 400°F and prick the sweet potatoes all over with a fork.
  2. Bake 45 to 50 minutes until completely tender when pierced with a knife.
  3. Slice the sweet potatoes open and fluff the flesh with a fork.
Cook and season the eggs
  1. Melt the butter in a skillet over medium heat and scramble the eggs until just set.
  2. Season the scrambled eggs with salt and pepper to taste.
Assemble
  1. Load each sweet potato with scrambled eggs, bacon crumbles, shredded cheddar, and green onions.
  2. Add a dollop of sour cream and hot sauce for serving.

Notes

For extra fluffy sweet potato flesh, fluff right after baking while it’s hot and steamy. Refrigerate leftovers in an airtight container for up to 3 days; reheat sweet potatoes and eggs separately in the microwave until hot. Freezing isn’t recommended because the texture of sweet potatoes and sour cream toppings changes. If you want a lighter option, swap sour cream for Greek yogurt while keeping the same assembly steps.