Twice Baked Breakfast Sweet Potatoes
These twice baked breakfast sweet potatoes are roasted until golden and caramelized at the edges, then each half gets an egg and cheddar baked right in. Pile on bacon, tomatoes, and chives for a cozy, filling breakfast or brunch.
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Servings: 4 (1 sweet potato half each)
INGREDIENTS
- 4 medium to large sweet potatoes cut in half lengthwise
- avocado oil spray
- 1 teaspoon kosher salt divided
- 8 large eggs
- 1/2 cup shredded cheddar cheese
- Optional toppings: cooked chopped bacon, sliced avocado, chopped tomatoes, and chopped fresh chives and parsley
INSTRUCTIONS
- Roast the sweet potatoes: Preheat the oven to 425°F. Place the sweet potato halves on a large rimmed sheet pan. Spray the cut sides with avocado oil spray and sprinkle with half the salt. Flip them cut-side down, spray the skins with more avocado oil spray, and sprinkle with the remaining salt. Bake for 45–50 minutes, until fork-tender and deeply golden around the edges.4 medium to large sweet potatoes, avocado oil spray, 1 teaspoon kosher salt
- Add the eggs and cheese: Carefully flip the sweet potatoes cut-side up. Slide a thin spatula underneath and do your best to remove the crispy edge pieces. Use a fork to gently press and mash the flesh in the center of each half to create a deep well. Crack 1 egg into each well and sprinkle evenly with the cheese. Return to the oven and bake for 16-80 minutes, or until the egg whites are set and the cheese is melted. Cook 2-3 minutes longer for a jammy egg.8 large eggs, 1/2 cup shredded cheddar cheese
- Prepare the toppings: While the eggs bake, prepare your desired toppings. Cook chopped bacon in a skillet until crisp, slice the avocado, chop the tomatoes, and/or finely chop the chives.Optional toppings: cooked chopped bacon, sliced avocado, chopped tomatoes, and chopped fresh chives and parsley
- Serve: Remove the sweet potatoes from the oven and serve hot with your desired toppings.
Nutrition
Serving: 1serving | Calories: 395kcal | Carbohydrates: 47g | Protein: 19g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 386mg | Sodium: 940mg | Fiber: 7g | Sugar: 10g | Vitamin A: 32744IU | Vitamin C: 5mg | Calcium: 224mg | Iron: 3mg
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