Sweet Potato Breakfast Boats with Bacon and Egg
Warm and satisfying sweet potato boats filled with crispy bacon and fresh eggs, perfect for busy mornings or special brunches.
Ingredients
Base Ingredients
- 2 medium-sized firm sweet potatoes Choose medium, firm sweet potatoes for even roasting.
- 4 slices bacon Opt for thicker-cut bacon for a meaty chew.
- 4 fresh eggs Use room-temperature eggs to avoid cracking.
- 2 tbsp olive oil or butter Helps the potato edges caramelize.
- to taste Salt Add sparingly; bacon is already salty.
- to taste Black pepper
Optional Toppings
- Fresh herbs (parsley, chives, cilantro)
- to taste Shredded cheese (cheddar, feta, or your choice) Cheese can be added before or after baking.
- Sliced or diced avocado
- Chili flakes or diced jalapeños Add for extra spice.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Halve the sweet potatoes lengthwise and scoop out some flesh to create a well.
- Brush the cut sides with olive oil or melted butter, season with salt and pepper, and place cut-side down on a baking sheet.
- Roast for 20–25 minutes or until tender but not collapsing.
Cooking the Bacon
- While roasting, lay bacon strips in a cold skillet and cook over medium heat until crispy. Transfer to paper towels to drain.
Assembling the Boats
- Flip the sweet potatoes cut-side up, crack an egg into each well, and scatter with chopped bacon.
- Lightly season with salt and pepper. Ensure whites don't overflow the edges.
Final Baking
- Return the boats to the oven and bake for 12–15 minutes, checking at 10–12 for preferred doneness.
- Top with fresh herbs, cheese, avocado, and optional chili flakes.
Notes
Great for meal prep and can be customized easily. Store in an airtight container for up to 3-4 days. Reheat as needed.