Sweet Potato Breakfast Boats
Nutritious and filling sweet potato boats filled with eggs and bacon, perfect for a hearty breakfast.
Ingredients
Main Ingredients
- 2 medium sweet potatoes Choose firm, unblemished sweet potatoes.
- 4 large eggs Adjust cooking time based on desired doneness.
- 4 strips bacon Can substitute with turkey bacon for a leaner option.
- Salt and pepper to taste
- Chopped green onions for garnish (optional) Add for extra flavor and color.
Instructions
Preparation and Baking
- Preheat the oven to 400°F (200°C).
- Wash and pierce the sweet potatoes with a fork, then place them on a baking sheet and bake for about 45 minutes, or until they are tender.
- While the sweet potatoes are baking, cook the bacon in a skillet until crispy. Remove from the skillet and drain on paper towels.
- Once the sweet potatoes are done, slice them in half lengthwise and scoop out some of the flesh to create a small boat.
- Crack an egg into each sweet potato half and season with salt and pepper.
- Crumble the cooked bacon on top of the eggs.
- Return the sweet potatoes to the oven and bake for an additional 15-20 minutes, or until the eggs are cooked to your desired doneness.
- Garnish with chopped green onions if desired and serve warm.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in the oven or microwave.