Sweet Potato Breakfast Boats with Bacon and Egg Recipe

If you’re looking for a breakfast that’s comforting, hearty, and delightfully different, I’ve got just the thing for you. This Sweet Potato Breakfast Boats with Bacon and Egg Recipe is one of my all-time favorite easy weekend morning treats. The way the creamy sweet potato pairs with salty bacon, melted cheddar, and a perfectly baked egg nestled inside the potato skin? Absolutely irresistible. Trust me, once you try it, you’ll want to make this part of your regular breakfast rotation.

this …

Ingredients You’ll Need

The ingredients here are straightforward but come together beautifully. Choose sweet potatoes that are firm and roughly the same size for even baking. The combination of bacon, butter, and cheddar cheese makes the filling irresistibly rich—the kind of breakfast that feels like a warm hug first thing in the morning.

• Sweet potatoes: Look for large, firm ones without blemishes so they hold their shape during baking.
• Bacon: Cooked crisp then crumbled for that perfect salty crunch.
• Unsalted butter: Adds creamy richness without overpowering other flavors.
• White cheddar cheese: A sharp, melty cheese that complements the sweet potato and bacon beautifully.
• Large eggs: The star topping—make sure they’re fresh for the best texture and taste.
• Salt and black pepper: For seasoning and bringing everything together.
• Scallion: Optional, but adds a fresh, mild onion flavor and a pop of color on top.

Variations

One of my favorite things about the Sweet Potato Breakfast Boats with Bacon and Egg Recipe is how easy it is to tailor to what you love or what you have on hand. Don’t feel locked in—this recipe is a blank canvas for all sorts of tasty twists!

• Meat-Free Version: I swapped bacon for sautéed mushrooms and a sprinkle of smoked paprika once and it was surprisingly satisfying.
• Spicy Kick: Adding some chopped jalapeños or a dash of hot sauce makes the flavor pop, which my spice-loving friends adore.
• Different Cheeses: Try pepper jack, gouda, or even feta for a totally new flavor profile. Each one brings its own vibe to the dish.
• Herbs & Extras: Fresh herbs like parsley or cilantro on top add brightness, and mixing in some sautéed spinach inside adds a veggie boost.

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

Step 1: Bake the Sweet Potatoes to Tender Perfection

Start by preheating your oven to 350°F. Use a fork to prick each sweet potato a few times on all sides—this lets steam escape so they don’t burst while baking. I like coating each potato with a light layer of canola oil and a sprinkle of salt to enhance their natural sweetness and crisp up the skins just a bit during roasting. Pop them directly on the oven rack or on a baking sheet, and roast for about 60 to 90 minutes until they’re fork-tender. You’ll know they’re done when a knife slides smoothly into the center with no resistance.

Step 2: Hollow Out and Mix the Filling

Once the potatoes are cool enough to handle, slice each one in half lengthwise. Carefully scoop out the flesh into a large bowl, making sure not to tear the skins—you want those boats sturdy enough to hold all the delicious filling. To that sweet potato flesh, add your cooked, crumbled bacon, butter, and shredded cheddar cheese. Stir everything together until it’s creamy and well combined. This mix is so good, you might find yourself sneaking a forkful before filling the skins!

Step 3: Fill the Potato Skins and Add the Eggs

Lay the hollowed sweet potato boats on a baking sheet for easy handling. Spoon the bacon and cheese filling back into the skins, distributing it evenly. Then, with the back of the spoon, create a little well in the center of each—this is where your eggs will go. Crack a raw egg into each well and season lightly with salt and pepper. This step feels a bit fancy but I promise, it’s easier than it looks!

Step 4: Bake Until Eggs are Set and Everything is Warm

Bake your sweet potato breakfast boats at 350°F for 15 to 20 minutes — just until the eggs are set and the filling is warmed through. Keep an eye on them so the eggs don’t overcook; I prefer slightly soft yolks for that luscious texture inside. Once out of the oven, sprinkle on some minced scallions for a fresh, colorful garnish.

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

Garnishes

I always top mine with minced scallions—they add a nice pop of bright, oniony freshness that cuts through the richness of the cheese and bacon. If you like a bit of heat, a sprinkle of smoked paprika or chili flakes works wonders too.

Side Dishes

To keep things balanced, I like pairing these breakfast boats with a crisp green salad or some fresh fruit on the side. If I’m feeling indulgent, a slice of toasted crusty bread or hash browns round out the meal perfectly.

Creative Ways to Present

For a brunch party, I once served these on a large wooden board lined with parchment and scattered fresh herbs around, making them look like little edible boats floating on a sea of color. You could also add small ramekins of hot sauce or avocado salsa on the side for guests to customize their plates.

Make Ahead and Storage

Storing Leftovers

I usually store leftover sweet potato boats in airtight containers in the fridge for up to 3 days. If you want to keep the shells crisp, it’s best to store the filling separately and assemble just before reheating.

Freezing

I’ve frozen the filling on its own in freezer-safe bags pretty successfully. When I’m ready for a quick breakfast, I thaw the filling overnight in the fridge, stuff fresh potato skins, top with eggs, and bake. Freezing the fully assembled boats with raw eggs doesn’t work well, so I don’t recommend that.

Reheating

For reheating, I pop the assembled boats in a 350°F oven for about 15 minutes until warmed through and the egg is cooked to my liking. Microwaving eggs can get rubbery, so oven reheating is the way to go for best texture.

FAQs

Final Thoughts

I absolutely love how this Sweet Potato Breakfast Boats with Bacon and Egg Recipe turns out every time. It feels like a special weekend treat but is approachable enough for busy mornings. I remember the first time I made this—my family’s eyes lit up, and since then it’s become our go-to for cozy mornings. Give it a try! I’m confident you’ll enjoy digging into these juicy, cheesy, egg-topped sweet potato boats just as much as we do.

Print