Breakfast Sweet Potato Mix (Print Version)
# Ingredients:
→ Main Ingredients
01 -
½ teaspoon salt
02 -
¼ teaspoon black pepper
03 -
2 tablespoons unsalted butter
04 -
3 large sweet potatoes (good for baking)
05 -
Scallion, finely chopped (optional for garnish)
06 -
6 large eggs
07 -
Canola oil (for coating sweet potatoes)
08 -
¼ cup white cheddar cheese, shredded
09 -
½ cup bacon, cooked and broken into bits
# Instructions:
01 -
Set your oven to 350°F to warm it up.
02 -
Grab a fork and poke holes into each side of the potatoes a few times to allow steam to escape.
03 -
Rub the sweet potatoes with canola oil, sprinkle some salt, and bake them for 60-90 minutes. You’ll know they’re done if a fork slides in easily.
04 -
Carefully cut each potato in half lengthwise with a sharp knife.
05 -
Scoop out the insides of the potatoes into a large bowl. Be gentle so you don’t rip the skins.
06 -
Place the empty potato skins onto a baking tray.
07 -
Mix the scooped potato with the bacon bits, cheese, and butter until combined.
08 -
Take the filling and stuff it back into the hollowed-out skins.
09 -
Use a spoon to press a small dip into the middle of each stuffed potato.
10 -
Crack an egg into each well, sprinkle some salt and pepper, then bake for 15-20 minutes. Cook until the egg sets. Add scallions on top if you like.
# Notes:
01 -
You can cook the sweet potatoes in advance and refrigerate them for use later.
02 -
For a healthier take, try swapping bacon with turkey bacon or vegetarian versions.
03 -
If you like your eggs firmer, leave them in the oven for 5 extra minutes.