Sweet Potato Breakfast Boats with Bacon and Egg Recipe

If you’re looking for a hearty, flavorful breakfast that feels like a warm morning hug, you have to try this Sweet Potato Breakfast Boats with Bacon and Egg Recipe. It’s the perfect way to start your day with a mix of creamy sweet potatoes, savory bacon, and a baked egg nestled right in. Trust me, once you make these, you’ll find yourself coming back to this recipe again and again—it’s seriously that good.

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Ingredients You’ll Need

Each ingredient plays a key role in this Sweet Potato Breakfast Boats with Bacon and Egg Recipe. They blend so well—the natural sweetness of the potatoes balances the salty bacon, and the sharp cheddar cheese brings it all together.

• Sweet Potatoes: Choose large ones that are firm with a smooth skin for easier roasting and hollowing.
• Bacon: Use your favorite kind (thick or thin cut) and cook until perfectly crispy for texture contrast.
• Unsalted Butter: Adds a rich creaminess; I prefer unsalted so I can control the salt level myself.
• White Cheddar Cheese: A sharp cheddar complements the sweetness of the potato wonderfully.
• Eggs: Fresh large eggs are best to ensure the yolks bake up nicely in the potato boats.
• Black Pepper and Salt: Seasoning is crucial—don’t skip this step to highlight flavors.
• Scallions (Optional): These fresh green bits add a pop of color and gentle onion flavor as a final garnish.

Variations

I love making this Sweet Potato Breakfast Boats with Bacon and Egg Recipe my own by switching up the ingredients depending on the season or what’s in my fridge. Feel free to make it yours!

• Vegetarian Version: Swap bacon for sautéed mushrooms or smoky tempeh for a delicious meat-free twist.
• Cheese Swap: I sometimes use pepper jack or gouda instead of cheddar for extra flavor complexity.
• Spicy Kick: Add a pinch of cayenne pepper to the potato mix or top with hot sauce after baking for those mornings you want a little zing.
• Herbs and Greens: Toss in fresh herbs like parsley or chives when mixing the filling or add baby spinach for a green boost.

How to Make Sweet Potato Breakfast Boats with Bacon and Egg Recipe

Step 1: Roast Sweet Potatoes to Perfection

First things first—you want those sweet potatoes soft and tender but with skins intact to hold your filling. Preheat your oven to 350°F. Prick each potato with a fork a few times to allow steam to escape, and rub them with a little canola oil and salt. Place them on a baking sheet and roast for about 60 to 90 minutes, depending on size. You’ll know they’re done when a knife slides easily into the center—soft, but not mushy.

Step 2: Hollow Out the Boats

Once the potatoes are cool enough to handle, slice each in half lengthwise. I like to use a spoon to carefully scoop out the soft center, leaving about a 1/4-inch border so the skins stay strong. This part can be a bit delicate, so take your time. Keep the scooped-out sweet potato in a large bowl—we’re about to transform it!

Step 3: Mix the Filling and Stuff

To the sweet potato in your bowl, add cooked crumbled bacon, butter, and shredded white cheddar cheese. Mix everything until well combined—it should be creamy but still chunky enough for texture. Then spoon the mixture back into your hollowed-out potato skins, filling them up so each boat is ready for the pièce de résistance: the egg.

Step 4: Add Egg and Bake Until Set

Create a small well in the center of each stuffed potato half to hold a raw egg. Crack one egg into each boat and season with salt and freshly ground pepper. Pop the baking sheet back in the oven for 15 to 20 minutes until the eggs are just set. You want that golden yolk to be cooked through but still soft—perfection!

Step 5: Garnish and Serve

Once out of the oven, sprinkle minced scallions over the top for color and a mild oniony crunch. Serve the boats hot, and watch your family’s eyes light up—they go crazy for this meal, and honestly, so do I.

How to Serve Sweet Potato Breakfast Boats with Bacon and Egg Recipe

Garnishes

I always top these breakfast boats with minced scallions because they add that fresh pop of color and a subtle onion flavor that balances the richness of the egg and bacon. Sometimes, I sprinkle a little smoked paprika or shredded fresh parsley for an added visual and flavor boost.

Side Dishes

We love pairing these boats with a simple arugula salad dressed in lemon vinaigrette to cut through the richness. A side of fresh fruit or a warm whole-grain toast round out the meal nicely, making it balanced but still indulgent.

Creative Ways to Present

For brunch with friends, I’ve presented these on a large wooden board, garnished with colorful microgreens and edible flowers. It makes for a stunning centerpiece that’s both rustic and elegant—people love the “wow” factor of these sweet potato breakfast boats displayed this way.

Make Ahead and Storage

Storing Leftovers

After enjoying these tasty boats, wrap any leftovers tightly in plastic wrap or store them in an airtight container in the fridge. They’ll keep nicely for up to 3 days, perfect for quick reheats during busy mornings.

Freezing

I’ve found you can freeze the stuffed sweet potato boats before adding the eggs. Wrap each filled boat tightly and freeze for up to 2 months—then just add fresh eggs when you’re ready to bake. Freezing after baking with eggs usually impacts the texture, so I skip that step.

Reheating

To reheat, I pop the boats into a 350°F oven for 10-15 minutes until warmed through. Microwave reheating works in a pinch, but the oven keeps the potato skins pleasantly crisp and the egg creamy without getting rubbery.

FAQs

Final Thoughts

I absolutely love how this Sweet Potato Breakfast Boats with Bacon and Egg Recipe turns out every single time. It’s the kind of recipe that feels both indulgent and nourishing—a true win-win. When I first tried this, I was hooked on how simple it was to make and how delicious it tasted. If you’re ready to elevate your breakfast game, this recipe is your new best friend in the kitchen. Give it a try, and I promise you’ll love waking up to these cozy, flavorful boats as much as I do!

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