Description
A delightful breakfast dish combining the creaminess of roasted sweet potatoes with crispy bacon and fluffy scrambled eggs, topped with cheese and green onions.
Ingredients
Scale
- 2 medium sweet potatoes
- 4 strips of bacon
- 2 large eggs
- 1/2 cup shredded cheese (cheddar or your choice)
- Salt and pepper to taste
- Olive oil
- Chopped green onions (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Rinse the sweet potatoes to remove any dirt, then poke several holes in them with a fork. Rub them down with a drizzle of olive oil and sprinkle with salt. Place on a baking sheet and bake for 45-60 minutes, until they are tender and fragrant.
- Cook the bacon in a skillet over medium heat until crispy and golden. Remove and cool slightly before crumbling.
- Scramble the eggs in the same skillet with the residual bacon grease until fully cooked. Season with salt and pepper.
- Slice the baked sweet potatoes in half and scoop out a small portion to create a well.
- Fill each potato half with scrambled eggs, crumbled bacon, and top with shredded cheese.
- Return to the oven for an additional 5-10 minutes until cheese is melted.
- Garnish with chopped green onions before serving.
Notes
Customize with different toppings like avocado or hot sauce. Make ahead by baking sweet potatoes the day before.
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 190mg