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!
These Breakfast Baked Sweet Potatoes are a super tasty way to fuel your day! Creamy sweet potatoes are simply seasoned then baked to perfection, loaded with cheese and runny eggs. This eggs stuffed sweet potato breakfast are Protein-packed, hearty, and so delicious!
Looking for more healthy breakfast recipes? Why not also try my Lemon Blueberry Baked Oatmeal Breakfast and my Easy Pumpkin Pie Chia Pudding! We have a list of more breakfast ideas further down below.
why you’ll love these breakfast baked sweet potatoes
- A hearty and healthy breakfast. This is such 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 sweet potatoes. Full measurements are listed further down this post.
- Sweet Potatoes
- Olive Oil
- Cheddar Cheese
- Eggs
- Salt & Pepper
- Chives
How to make these breakfast baked 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
- Use a preheated oven.
- 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!
faq’s
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 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
- Green Shakshuka
- Easy Crustless Quiche
- Pineapple Kale Smoothie
- Protein Breakfast Crepes
- Peanut Butter Oatmeal Breakfast Bowl
Finally, please use our hashtag #healthyfitnessmeals on INSTAGRAM for a chance to be featured! FOLLOW Healthy Fitness Meals on FACEBOOK | INSTAGRAM | PINTEREST | TWITTER for all of our latest blog posts and recipes.
Also, if you try a recipe and you like it, leave us some feedback in the comment section below, and don’t forget to rate it! We would love it if you shared it with friends and family.
Breakfast Baked Sweet Potatoes
Ingredients
- 3 large sweet potatoes for baking
- 2 tbsp olive oil
- 1/4 cup cheddar cheese shredded
- 6 large eggs
- 1/4 tsp black pepper
- 1/2 tsp 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 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 from the oven and allow 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 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!
Kris says
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!
Rena says
Hi, kris! yes, why not? It sounds like a great idea.