Breakfast is probably my favorite meal of the day. It is the only meal in which you can have a sweet or savory entree. Better yet you can mix sweet and savory together for the big win! Bacon maple pancakes anyone? Maybe I should make those too. One of the best times to eat breakfast foods is actually for dinner. These twice baked breakfast sweet potatoes are one of those dishes that can definitely work in the morning or the evening.
I’ve been wanting to make twice baked potatoes for awhile now. Fun fact: I was in a sorority in college. One of my favorite things about being in the sorority was the food. We had an amazing chef who cooked our meals two times a day five days a week. He not only made delicious food but also lent a ear to listen to your problems. He made the best twice baked potatoes. To this day, I still think about them slathered in my favorite A1 sauce. I decided to combine my love of breakfast and my love of twice baked potatoes into one dish. These twice baked breakfast sweet potatoes are so tasty! I can’t even lie. I ate all four. Whoops. You can easily cut the ingredients in half to serve two or one.
Ingredients
- 2 medium sweet potatoes
- 4 slices bacon
- 1 medium sweet onion, diced
- 4 garlic cloves, minced
- sea salt and black pepper
- 4 small eggs
Directions
- Heat oven to 400 degrees. Poke sweet potatoes with a knife a couple times then place directly onto oven rack. Cook for 40-45 minutes until soft. Remove and let cool.
- In a large skillet, fry bacon until crispy. Remove and toss in onion and garlic in leftover bacon grease. Cook for about 5-7 minutes until onion is translucent.
- After bacon cools, cut into small pieces.
- Once sweet potatoes are cool, cut lengthwise then scoop out the middle of the sweet potato. I used a knife to cut about 1/4 inch away from the skin all the way around then I cut the middle into three pieces. This makes it easier to remove the middle without breaking the skin.
- Mash sweet potato into skillet. If it is a little undercook, cover and cook for 10 more minutes.
- Stir in salt, pepper and half the bacon bits. Place sweet potatoes on a parchment lined baking sheet.
- Scoop mash into potato shells then create a large divot for the egg. You will want to make sure the divot is big enough to fit the egg.
- Break one egg into each divot then sprinkle with remaining bacon bits. Cook for 15 minutes or until yoke is set.
Enjoy!
x vanessa
Do u think the 15 minute final cooking time would still be enough if everything was cooked prior the night before and was fully cold?
You would want to cook the potatoes without the egg for about 10 minutes to help warm through the mixture after being in the fridge. Then add the egg and cook for 15 minutes. I love the idea of prepping these at night!
Had to comment – just ate this! SO GOOD!!! I ended up putting a poached egg on top instead of baking it in just to make sure it was perfectly cooked and it was so so good. I’m 3 days into Paleo and I’m excited 🙂 Thank you!!
Yeah I am so excited you liked it!! And congrats on making the leap to Paleo!!
Made this for dinner last night. It was delicious! The only change I made was adding horseradish cheddar, 1/2 a slice per half a potato. This recipe is a keeper!
Glad you liked it!!
Perfect Thanksgiving Breakfast. Thank you! Happy Thanksgiving!
I am so glad you liked it!
These are absolutely awesome!! It’s the whole sweet/salty thing and it’s for breakfast. So glad I found your site through George Bryant ‘s (Civilized Caveman) menu.
Yes! I am so happy you found my blog!
Yay, so happy to find this on Pinterest. My husband and I just started the Whole30 diet and he’s been struggling to think of breakfast ideas. Thank you! Yum. I personally just like to eat a humongous salad for brekkie. I’d save this for dinner. 🙂
do you think these would be any good made ahead of time for food prepping purposes? I wonder how you would reheat? Thanks! Definitely making these.
Absolutely! I made these then ate them over the next two days and they tasted great! Alternatively you can bake the sweet potatoes ahead of time and prep the filling that way you only need to cook them with the egg for about 10 minutes in the morning!
Do you set the oven at 400 to bake the potatoes and eggs together at the end, as well?
Yes you keep the oven at 400 degrees for when you bake the egg in the sweet potato.
can you freeze these? and then defrost and cook with the egg?
Unfortunately I am not sure how well these would freeze. To save time in the morning, you can cook the sweet potatoes the night before then cook it with an egg in the morning.
These look so amazing! I have two sweet potatoes sitting around and I think I know what I am going to make with them for brunch this weekend! 🙂
Thank you!
Question about the last step…adding the egg. Should I BAKE them? in the oven? at 400 degrees?
Yup you crack the egg in the divot, return to the oven and cook for 15 more minutes!
Are you able to make these without the onions and bacon? Also, what is the calorie count for these?
You can make it without the onions and bacon, but both ingredients add a ton of flavor to the dish. Unfortunately I don’t have the calorie count. Sorry!
Just made these for dinner and they came out exactly as pictured in yours. They tasted DELICIOUS! Only change I made was a yellow onion instead of a sweet onion because my local market only had ginormous sweet onions. I’ll admit mine was a little oniony, but the bacon and the garlic made it soooo delicious regardless 😀
Yeah I am so happy to hear you liked it! If you can only find large onions, you can dice the remaining and freeze it! Then defrost and use in recipes.
Do you happen to know the Nutrients Facts on this meal…..they look amazing. I’m in the military and live away from my family during the week and these look easy, yummy, and something I can prepare ahead of time to take with me. I’m looking for the Macros serving size..cals…fat…carbs…and protein
Thanks so much
I unfortunately do not, but this site is great to calculate a whole meals nutrient content! http://caloriescount.com/home.aspx
On day four of Whole30 and this recipe just made my day! I didn’t end up using garlic, but I can’t wait to try it again with it. 26 days to go, and I promise you this is going to be made again.
Congrats on doing a Whole30!! I am so happy you liked the recipe!!
Hey Vanessa, these look great. I’m considering making a big batch for a breakfast buffet. Have you (or anyone) tried holding them on a steam table? (Well, steam table. That sounds fancy. Of course what I mean is a disposable aluminum pan over water and stereo!) What do you think?
I don’t see why that wouldn’t work to keep them warm!!
What brand of Bacon did you use that’s ‘whole 30’ approved? Every brand had some form or added dextrose or sugar
Pederson Natural Farm’s bacon has a sugar free version!
Kroger brand Hardwood Smoked Lower Sodium Bacon doesn’t list any added sugar. =)
That’s awesome!! Thanks for letting me know!
Loved these! My daughter made these for me this weekend when I went for a long weekend visit. So good, we had them two mornings! This recipe is a keeper for sure, Paleo or not.
Ahh Thanks Julie!!
Hello! I am contemplating trying the Whole30 diet. I came across your recipe and want to try it regardless. 🙂 My question is… do you leave the bacon grease in the skillet when you add the mashed sweet potato back in?
Yup! It adds an extra layer of flavor!