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Loaded with cheese and eggs, these Breakfast Baked Sweet Potatoes are the best way to start your day. An easy-to-make healthy breakfast recipe that’s super satisfying, healthy, and utterly delicious!
You may also love my quick and easy egg breakfast sandwich recipe.
If you would love to have a sweet potato for breakfast, then this Sweet Potatoes Breakfast bake is a super tasty way to fuel your day! Creamy sweet potatoes are simply seasoned and then baked to perfection, loaded with cheese and runny eggs. This eggs-stuffed baked sweet potato breakfast is Protein-packed, hearty, and so delicious!
Looking for more healthy breakfast recipes? Why not also try my Lemon Blueberry Baked Oatmeal Breakfast, my homemade blueberry bagels, and my Easy Pumpkin Pie Chia Pudding? I do have loads more healthy breakfast recipes you can check out.
Recipe highlight
- A hearty and healthy breakfast. This is a great dish to kick off your day, the sweet potatoes are filling and the eggs are protein-packed! A hearty and complete breakfast.
- An easy breakfast. Easy to prep with only a handful of kitchen staple ingredients.
- Amazing textures. The sweet potatoes are crispy-skinned with fluffy insides, all topped with yummy runny eggs and melted cheese – delicious!
ingredients you will need
These are the ingredients you will need to make these baked breakfast sweet potatoes. Full measurements are listed further down this post.
- Sweet Potatoes: medium-sized and firm. The fresher they are the better they will taste.
- Olive Oil: or you may use avocado oil
- Cheddar Cheese: or you may use any cheese of your choice.
- Eggs: organic or free-range eggs taste amazing.
- Salt & Pepper
- Chives: to garnish, you can also use sliced green onions.
How to make breakfast sweet potatoes
- Bake the potatoes – Prick the potatoes and bake in an oven for 45-60 mins.
- Load the potatoes – Cut the potatoes open and load in the cheese, eggs and seasoning.
- Bake a second time – Bake the potatoes for another 15 mins.
- Serve and enjoy!
Recipe notes and tips
- When baking the potatoes the first time, cover them in foil. This will just speed up the process.
- We highly recommend the baking process for the fluffiest and softest potatoes. But if you simply don’t have time, you may bake the potatoes in the microwave.
- Allow the potatoes to cool slightly after the first bake and before slicing them open.
- Ideally, shred your own cheese. Pre-shredded cheese contains caking agents which means it doesn’t melt as well. But feel free to use pre-shredded if that’s what you have on hand – still tastes great!
- Garnish with chives or whichever herbs you wish!
Storing and reheating
- Storing: Store leftovers in a sealed container in the fridge for up to 3 days. You can wrap it in a freezer-safe bag and freeze it for up to 3 months.
- Reheating: Reheat in the microwave at 20-second increments, or you may place it in a preheated oven and bake for 5-8 minutes.
Frequently asked questions
These potatoes are great on their own, they’re super hearty! But you can certainly serve this up topped with some sour cream, pecans, or with a side of fruit, for that sweet/ savory morning hit.
To make it ahead of time, you can follow all the steps up until adding the eggs and cheese then refrigerate until needed. Bake the eggs and cheese in the potatoes when ready to serve.
It’s best to serve the full recipe straight away but if you want to store your potatoes after the first bake (prior to loading them), storage is fairly simple. Put your cooked sweet potatoes in a shallow container or ziplock bag and place them in the refrigerator. Cooked sweet potatoes can last in the fridge for 3 to 5 days.
Other breakfast recipes
More sweet potato Recipes
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Breakfast Baked Sweet Potatoes
Ingredients
- 3 large sweet potatoes, for baking
- 2 tablespoons olive oil
- 1/4 cup cheddar cheese, shredded
- 6 large eggs
- 1/4 teaspoon black pepper
- 1/2 teaspoon kosher salt
- Chopped chives
Instructions
- Preheat the oven to 375F and place the sweet potatoes into a baking dish or tray.
- Prick the potatoes a few times with a fork and coat them with a bit of oil. Bake in the preheated oven for 45-60 min (depending on their size) or until fork tender.
- Once done, remove it from the oven and allow it to cool for a bit. Cut the potatoes in half lengthways.
- Use a fork to fluff the inside of the potatoes, making sure you leave the skin intact. Season with salt and pepper to your taste, add half of the cheese and crack the eggs in.
- Top with remaining cheese and transfer to the preheated oven. Bake for about 15 minutes or until egg whites are set.
- Garnish with chives and serve immediately.
Notes
- Use a preheated oven.
- When baking the potatoes the first time, cover them in foil.
- Allow the potatoes to cool slightly after the first bake and before slicing them open.
- Ideally, shred your cheese. Pre-shredded cheese contains caking agents which means it doesn’t melt as well. But feel free to use pre-shredded if that’s what you have on hand – still tastes great!
- Garnish with chives or whichever herbs you wish!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Would this save well if I were making it ahead of time and then reheating? This looks like a cool recipe to add to my meal planning!
Hi, kris! yes, why not? It sounds like a great idea.