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Breakfast Loaded Baked Sweet Potatoes

Breakfast loaded baked sweet potatoes with fluffy flesh and a hearty egg-and-bacon topping. Oven-baked until tender, then split and filled with scrambled eggs, cheddar, green onions, sour cream, and hot sauce.
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Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

sweet potatoes
  • 2 large sweet potatoes
eggs and seasoning
  • 4 eggs
  • 1 tbsp butter
  • 0.25 salt and pepper to taste
bacon and cheese
  • 4 strips bacon, cooked and crumbled
  • 0.5 cup sharp cheddar, shredded
toppings
  • 2 green onions, sliced
  • 2 tbsp sour cream
  • 1 hot sauce for serving

Equipment

  • 1 sheet pan

Method
 

Bake the sweet potatoes
  1. Preheat oven to 400F, and prick the sweet potatoes all over with a fork.
  2. Bake for 45-50 minutes until completely tender when pierced with a knife, then remove from the oven.
  3. Slice each sweet potato open and fluff the flesh with a fork to create a vessel for the filling.
Scramble and season the eggs
  1. Scramble eggs in butter over medium heat until softly set.
  2. Season the scrambled eggs with salt and pepper to taste.
Load and serve
  1. Fill each sweet potato with scrambled eggs, then top with bacon crumbles and shredded cheddar.
  2. Sprinkle with sliced green onions, then add a dollop of sour cream and hot sauce to serve.

Notes

For the fastest bake, keep sweet potatoes similar in size so they finish together. Refrigerate leftovers in a sealed container up to 3 days; reheat in a 350F oven until warmed through (add hot sauce after reheating). Freezing is not ideal for the loaded texture, but the baked sweet potatoes alone can be frozen and reheated. For a lighter option, use turkey bacon and reduced-fat cheddar while keeping the same assembly steps.