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Breakfast Loaded Baked Sweet Potatoes

Breakfast loaded baked sweet potatoes with fluffy baked flesh and buttery scrambled eggs. This American-style morning plate combines bacon crumbles, sharp cheddar, green onions, sour cream, and hot sauce in one sweet potato vessel.
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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 sweet potatoes large
Eggs and seasonings
  • 4 eggs scrambled
  • 1 tbsp butter for scrambling
  • 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 dollop
  • hot sauce for serving

Equipment

  • 1 sheet pan

Method
 

Bake the sweet potatoes
  1. Preheat the oven to 400F. Prick the sweet potatoes all over with a fork.
  2. Bake at 400F for 45-50 minutes, until completely tender when pierced with a knife. Keep baking until they yield easily to a knife tip.
  3. Remove from the oven and let cool for 2 minutes. Slice open and fluff the flesh with a fork.
Make the scrambled eggs
  1. Melt the butter in a pan over medium heat and crack in the eggs. Scramble the eggs until just set, then season with salt and pepper.
Assemble and serve
  1. Place each sweet potato on a plate and spoon in the scrambled eggs. Top with bacon crumbles, shredded sharp cheddar, and sliced green onions.
  2. Add a dollop of sour cream to each sweet potato. Finish with hot sauce to taste and serve immediately.

Notes

For the fluffiest interior, bake until a knife slides through with almost no resistance, then fluff right after slicing; if they seem dry, scoop a little flesh and mix it into the eggs. Refrigerate leftovers in an airtight container up to 3 days; reheat in a 350F oven until warmed through (microwave is fine for a quicker option). Freezing isn’t recommended because the potatoes and eggs can change texture. For a lighter option, use turkey bacon and reduced-fat cheddar while keeping the same bake-and-load method.