If you’re anything like me and love a hearty, comforting breakfast that feels both indulgent and wholesome, you’re going to flip for this Sweet Potato Breakfast Boats with Bacon and Egg Recipe. It’s one of those dishes where the sweet, tender potato meets crispy bacon and a perfectly baked egg, all topped with melty cheese and a touch of scallion magic. I can’t tell you how many weekends I’ve made this for my family; it’s an easy way to impress without hours in the kitchen. Stick with me—I’ll share everything you need to make these breakfast boats just right!
Why You’ll Love This Recipe
- Perfectly Balanced Flavors: The sweetness of the potato pairs beautifully with savory bacon and cheesy goodness.
- Minimal Hands-On Time: Most of the work is baking, giving you time to relax or prep coffee.
- Customizable and Crowd-Pleasing: Easy to add your favorite toppings or adjust ingredients to taste.
- Great for Meal Prep: Makes a filling breakfast that reheats well for busy mornings.
Ingredients You’ll Need
These ingredients come together to create a symphony of flavors that’s both satisfying and nutritious. Plus, they’re pretty straightforward and easy to find at any grocery store, which I love.
- Sweet Potatoes: Choose firm, evenly sized large ones for even baking and a perfect boat shape.
- Bacon: I use thick-cut for the best crispy texture, but any bacon you love works.
- Unsalted Butter: Adds richness without overpowering; you control the salt here.
- White Cheddar Cheese: Sharp flavor that melts beautifully, but you can swap for your favorite cheese.
- Eggs: Large eggs are ideal for a nicely set yolk without overcooking.
- Black Pepper and Salt: Basic seasonings that bring all the flavors together.
- Scallion (optional): Offers a fresh, mild onion bite as a topping.
Variations
I love how versatile this Sweet Potato Breakfast Boats with Bacon and Egg Recipe is. I often switch things up based on what’s in the fridge or how much time I have.
- Vegetarian Version: Swap bacon for sautéed mushrooms or spinach, and add a sprinkle of feta for an extra tangy punch.
- Spicy Kick: Sprinkle some crushed red pepper flakes or a dash of hot sauce before baking the eggs for a little heat—I’ve tried it, and it’s a total game changer.
- Cheese Swap: Use pepper jack or mozzarella for different flavor profiles; your family actually preferred mozzarella grown on a weekend brunch experiment!
- Make It Dairy-Free: Leave out the butter and cheese or use your favorite dairy-free alternatives without losing the creamy texture.
How to Make Sweet Potato Breakfast Boats with Bacon and Egg Recipe
Step 1: Prep and Bake Your Sweet Potatoes
Start by preheating your oven to 350°F. Take your sweet potatoes and, using a fork, poke a few holes all over them—this helps steam escape so they bake evenly without bursting. I like to rub a little canola oil and sprinkle salt on each to give the skin a nice crisp texture. Pop them right on a baking sheet and bake for about 60 to 90 minutes. You’ll know they’re done when a fork slides in easily—soft and tender. This is hands-off time where you can get other things ready or just relax with your morning coffee.
Step 2: Hollow Out the Boats and Mix the Filling
Once your sweet potatoes are cool enough to handle (trust me, you’ll want to wait or you’ll burn your fingers), slice each one lengthwise. Carefully scoop out the flesh into a large bowl, making sure to keep the skins intact—they’re your edible “boats” after all! Now to the bowl, add the crumbled cooked bacon, butter, and shredded white cheddar cheese. Mix everything thoroughly until it’s creamy and well combined. Here’s what I learned: gently pack the filling so it holds together when you fill the skins.
Step 3: Stuff, Add Eggs, and Bake Again
Fill each sweet potato skin with the bacon-cheese mixture, spreading it evenly but keeping it slightly mounded. Then, using the back of your spoon, create a small well in the center of each boat for the egg. Crack a raw egg carefully into each well, and season with a pinch of salt and black pepper. Place the baking sheet back in the oven and bake for about 15 to 20 minutes or until the egg whites are set but yolks are still slightly runny—or longer if you prefer firmer yolks. I love this step because the egg acts like a flavor bomb that pulls all the components together.
👨🍳 Pro Tips for Making Sweet Potato Breakfast Boats with Bacon and Egg Recipe
- Pick Evenly Sized Sweet Potatoes: This ensures consistent baking and easier handling when hollowing out.
- Don’t Overfill the Boats: It’s tempting to pile on, but this can cause the eggs to overflow during baking.
- Use a Sharp Knife to Slice: This helps keep the sweet potato halves neat and easier to hollow without cracking the skins.
- Avoid Overcooking the Eggs: Keep an eye on the oven in the last 5 minutes—you want firm whites but still creamy yolks.
How to Serve Sweet Potato Breakfast Boats with Bacon and Egg Recipe
Garnishes
I love topping mine with a little minced scallion because it adds a fresh, mild onion flavor that cuts through the richness. Sometimes I’ll sprinkle a dash of smoked paprika or even some fresh chopped parsley to brighten things up. If you’re feeling adventurous, a dollop of sour cream or a drizzle of hot sauce really brings this breakfast boat to life.
Side Dishes
This dish holds its own, but I often pair it with a simple green salad or fresh fruit salad to add contrast and freshness to my morning meal. Occasionally, I’ll make a batch of perfectly toasted whole-grain bread to soak up those delicious runny egg yolks—trust me, you won’t want to waste a drop.
Creative Ways to Present
For holiday brunch or weekend guests, I’ve arranged these breakfast boats on a large wooden board, garnished with fresh herbs and small bowls of extra toppings like avocado slices, salsa, or jalapeños. It turns the table into a colorful spread that looks as good as it tastes—plus, it sparks great conversation about your “boats.”
Make Ahead and Storage
Storing Leftovers
I usually pop leftover sweet potato boats into an airtight container and keep them in the fridge for up to 3 days. The eggs tend to firm up and the potatoes soak up the flavors even more overnight, making the next-day breakfast just as satisfying.
Freezing
While I haven’t frozen the eggs-included boats (the eggs don’t freeze well), I do freeze the sweet potato halves with the bacon-cheese filling before adding the egg. When you’re ready to eat, thaw them in the fridge, crack the egg in, and bake fresh. This trick saves prep time and still delivers great flavor.
Reheating
Reheating is best done in a 350°F oven for about 10-15 minutes to warm through without drying out. If you want to keep the eggs from getting rubbery, reheating gently and briefly is the key. Microwave reheating works too but watch closely—it can overcook the egg fast.
FAQs
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Can I make Sweet Potato Breakfast Boats with Bacon and Egg Recipe ahead of time?
Absolutely! You can bake and hollow out the sweet potatoes and prepare the filling in advance. Store the mixture and shells separately, then assemble, add the eggs, and bake fresh when ready. This helps save time on busy mornings.
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Can I use regular potatoes instead of sweet potatoes?
You can, but sweet potatoes offer a unique sweetness and texture that complement the savory bacon and eggs perfectly. Regular potatoes will give you a different flavor profile and may require a slightly different baking time.
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How do I know when the eggs are perfectly cooked?
Watch for the egg whites to be fully set and opaque, while the yolks remain slightly jiggly if you like them runny. Baking times can vary, so start checking around 15 minutes.
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What can I substitute for bacon if I don’t eat pork?
Try turkey bacon, chicken sausage crumbles, or even smoked tempeh for a tasty alternative that still provides that savory, smoky element.
Final Thoughts
I absolutely love how this Sweet Potato Breakfast Boats with Bacon and Egg Recipe comes together—so simple but so satisfying. The mix of creamy, sweet potatoes, crispy bacon, melty cheese, and perfectly baked eggs makes breakfast feel like a special occasion, even on busy weekdays. I hope you enjoy making and sharing this as much as I do. Once you try it, I bet it’ll become a go-to in your breakfast rotation—give it a shot and tell me what you think!
Print
Sweet Potato Breakfast Boats with Bacon and Egg Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 50 minutes
- Total Time: 2 hours 10 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This Breakfast Sweet Potato recipe transforms hearty baked sweet potatoes into a delightful morning meal, filled with a savory mixture of crispy bacon, melted cheddar, butter, and eggs baked directly inside the potato skins. Topped with fresh scallions, it combines wholesome ingredients for a comforting and protein-packed breakfast.
Ingredients
Sweet Potatoes
- 3 large sweet potatoes, for baking
- Canola oil, for coating
- ½ teaspoon salt (for coating)
Filling
- ½ cup bacon, cooked and crumbled
- 2 tablespoons unsalted butter
- ¼ cup shredded white cheddar cheese
- 6 large eggs
- ¼ teaspoon black pepper
- ½ teaspoon salt
Topping
- Minced scallion (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the sweet potatoes.
- Prepare Sweet Potatoes: Using a fork, prick each sweet potato a few times on all sides to allow steam to escape during baking. Then, coat each potato evenly with canola oil and a sprinkle of salt for flavor and crispness.
- Bake Sweet Potatoes: Place the prepared sweet potatoes directly on the oven rack or a baking sheet, and bake for 60 to 90 minutes until they are fork-tender and soft inside.
- Hollow Out Potatoes: Once baked and cooled slightly, cut each sweet potato lengthwise in half carefully using a sharp knife. Using a spoon, gently scoop out the flesh into a large mixing bowl, leaving a sturdy shell intact to hold the filling.
- Mix Filling: To the bowl with sweet potato flesh, add the cooked and crumbled bacon, unsalted butter, and shredded white cheddar cheese. Mix thoroughly to combine all ingredients evenly.
- Fill Potato Skins: Lay the hollowed sweet potato skins on a baking sheet. Spoon the filling mixture back into each hollowed shell, packing it gently and leaving a small well in the center for the eggs.
- Add Eggs and Seasoning: Crack one raw egg into each filled sweet potato well. Sprinkle each with salt and black pepper to taste.
- Final Bake: Return the baking sheet to the oven and bake for 15 to 20 minutes, or until the eggs are fully set and the potato filling is heated through.
- Add Topping: Remove from the oven and sprinkle minced scallion on top as a fresh, optional garnish before serving.
Notes
- Use fork-tender as a cue to check sweet potato doneness; bake longer if needed.
- Ensure not to tear the potato skins while scooping out the flesh, as they need to hold the filling securely.
- Customize with additional toppings such as hot sauce or avocado if desired.
- Eggs can be substituted or omitted for a vegetarian option.
- This recipe can be made ahead by prepping filling and shells, then baking eggs just before serving.
Nutrition
- Serving Size: 1 stuffed sweet potato half
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 185 mg
