Hey friends!
Are you looking for a dish that’s both delicious and packed with goodness?
Today, I’m sharing a warm and cozy recipe for baked sweet potato and egg.
It’s simple, filling, and gives you that perfect combo of flavors.
Plus, it’s great for breakfast or brunch!
So, let’s dive in and whip up this tasty treat together!
Suggestions for Ingredient Substitution
For those avoiding pork or seeking a leaner option, turkey bacon can replace the nitrate-free bacon. It provides a similar savory flavor with less fat. Vegetarians might opt for tempeh bacon or mushroom strips seasoned with smoked paprika for a meat-free alternative. The ghee or butter-flavored coconut oil can be substituted with olive oil or avocado oil for those avoiding dairy or coconut products. These oils maintain the necessary fat content for cooking while offering different flavor profiles. Sweet potatoes can be swapped with regular potatoes or butternut squash for a different carbohydrate base. Adjust cooking times as needed, as regular potatoes may require longer baking. For a lower-carb option, consider using large portobello mushroom caps instead, reducing baking time significantly.
| Preparation Time | 15-20 minutes |
| Cooking Time | 75-90 minutes |
| Total Time | 90-110 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 50-60 g
- Fat: 70-80 g
- Carbohydrates: 120-130 g
Ingredients
For the sweet potatoes:
- coconut oil (virgin coconut oil preferred for flavor) or ghee
- 4 medium sweet potatoes (scrubbed clean)
- sea salt
For the filling:
- 1 red bell pepper (diced into 1/4-inch pieces)
- 1 tbsp ghee (I like 4th & Heart ghee) or coconut oil
- 6 slices nitrate-free bacon (chopped into 1/2-inch pieces)
- sea salt
- black pepper
- 1 bunch scallions (thinly sliced)
- 1 tsp breakfast seasoning blend (optional, adds extra flavor)
For assembly and serving:
- 8 eggs
- sea salt
- black pepper
Step 1: Prepare and Bake the Potatoes
Preheat your oven to 400°F (200°C).
Line a baking sheet with aluminum foil or parchment paper.
Scrub your potatoes clean, then coat them in coconut oil or ghee using your hands.
Sprinkle each potato with sea salt, then poke them several times with a fork to allow steam to escape during cooking.
Place the potatoes on the prepared baking sheet and bake in the preheated oven for about 1 hour or until soft on the inside.
The baking time may vary based on the size of your potatoes.
Step 2: Cook the Bacon and Sauté the Peppers
While the potatoes are baking, cook the bacon.
Heat a large, heavy skillet over medium-high heat and cook the bacon until it is crisp.
Remove it from the skillet and drain on paper towels.
Reserve a teaspoon or two of the bacon fat to sauté the peppers.
Using the reserved bacon fat, cook the peppers over medium-high heat, stirring for about a minute until they are softened.
Remove from heat and set aside.
Step 3: Prepare the Potato Filling
Once the potatoes are cooked, carefully cut each one in half with a sharp knife.
Using a spoon, scoop out the inside of the potatoes into a mixing bowl, leaving a thin layer of potato around the skins to maintain their structure.
Mash the scooped-out potato and stir in ghee or coconut oil along with breakfast seasoning until you achieve a smooth consistency.
Crumble in the cooked bacon and add the sautéed peppers and sliced scallions.
Mix thoroughly and season with salt and pepper to taste.
Step 4: Fill the Potato Skins and Add Eggs
Spoon the prepared filling back into the potato skins, dividing it evenly among them.
Use the back of the spoon to create a large groove in the center of each filled potato half to make space for the egg.
Carefully crack an egg into the center of each potato half.
Step 5: Bake and Serve
Return the filled potato halves, with the eggs, to the oven and bake at 400°F (200°C) for an additional 15 minutes or until the eggs are cooked to your desired preference.
Once done, season with salt and pepper, and garnish with extra bacon and sliced scallions.
Serve immediately and enjoy your delicious bacon and egg stuffed potatoes!
