Description
A warm and comforting breakfast featuring baked sweet potatoes filled with crispy bacon, fried eggs, and melted cheese.
Ingredients
Scale
- 1 large sweet potato
- 2 slices of bacon
- 2 eggs
- 1/2 cup shredded cheese (cheddar or your choice)
- Salt and pepper to taste
- Chopped green onions (for garnish, optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Poke the sweet potato with a fork and bake for about 45-60 minutes until tender.
- While the sweet potato bakes, cook the bacon in a skillet until crispy. Remove and crumble.
- In the same skillet, fry the eggs to your desired doneness.
- Once the sweet potato is cooked, cut it in half lengthwise and scoop out a bit of flesh to create a small well.
- Fill the sweet potato halves with crumbled bacon, fried eggs, and top with shredded cheese.
- Return to the oven for another 5 minutes until the cheese is melted.
- Season with salt and pepper, and garnish with chopped green onions if desired. Serve hot!
Notes
Sweet potatoes can be stored in the refrigerator for up to three days. For a vegetarian version, omit bacon and use smoked paprika or roasted mushrooms.
Nutrition
- Serving Size: 1 half sweet potato
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 100mg