Sweet Potato Breakfast Boats with Bacon and Egg Recipe

Hey there! If you’re looking for a breakfast that’s cozy, hearty, and completely crave-worthy, you’re in the right spot. Today, I’m sharing my absolute favorite Sweet Potato Breakfast Boats with Bacon and Egg Recipe. It’s one of those dishes that feels fancy but is super easy to make, plus it hits all the right notes — sweet and savory, creamy cheese and crispy bacon, all nestled inside a soft, baked sweet potato. Let me walk you through it so you can impress yourself and anyone lucky enough to sit at your table!

this …

Ingredients & Why They Work

Every ingredient in this Sweet Potato Breakfast Boats with Bacon and Egg Recipe plays an important role — blending textures, flavors, and nutrients for a meal that’s as delicious as it is pretty. When shopping, pick sweet potatoes that are uniform in size for even baking, and choose good quality bacon for that perfect smoky punch.

• Sweet Potatoes: These are the star of the show — I prefer ones with smooth, unblemished skin so they bake evenly with a naturally sweet flavor.
• Bacon: I always go for thick-cut bacon, cooked crispy, for that satisfying crunch and rich flavor that contrasts beautifully with the sweet potato.
• Unsalted Butter: Adds creaminess without overpowering the other ingredients — using unsalted gives you more control over salt levels.
• White Cheddar Cheese: Melts nicely and provides a sharp, tangy note that balances the sweetness.
• Eggs: They turn this into a protein-packed meal and create that nice custardy texture when baked.
• Black Pepper and Salt: Essential for seasoning, just enough to bring out all the flavors.
• Scallions (optional): Add a fresh, oniony brightness that lightens the dish—and they look pretty too!

Make It Your Way

I love making this Sweet Potato Breakfast Boats with Bacon and Egg Recipe my own by swapping in different cheeses or tossing in some herbs. You can easily make it vegetarian or switch up the bacon for turkey bacon or even mushrooms for a twist. That’s the beauty of this recipe — it’s like a blank canvas inviting you to get creative.

• Vegetarian Variation: I’ve made it with sautéed spinach and mushrooms instead of bacon, and it was just as amazing, especially topped with some crumbled feta!
• Cheese Swap: Try pepper jack or gouda for a different flavor profile—each brings a unique twist.
• Spice It Up: Adding a pinch of smoked paprika or chili flakes gives it a subtle kick that wakes up the palate.
• Make It Gluten-Free: This recipe is naturally gluten-free, so it’s an easy choice for anyone avoiding gluten.

Step-by-Step: How I Make Sweet Potato Breakfast Boats with Bacon and Egg Recipe

Step 1: Prep Your Sweet Potatoes

Start by preheating your oven to 350°F because warm ovens make all the magic happen. Give your sweet potatoes a few good pokes all over with a fork—this helps steam escape and prevents them from bursting. Then rub them lightly with canola oil and a pinch of salt. This not only prevents drying but also crisps the skin slightly, a bonus texture. Pop them directly on a baking sheet and bake for 60 to 90 minutes until they’re fork-tender. The baking time depends on the size of your potatoes, so start checking around an hour.

Step 2: Hollow and Fill the Boats

Once your sweet potatoes are cool enough to handle (but still warm!), slice each one in half lengthwise. Carefully scoop out the sweet potato flesh into a bowl, leaving the shell intact—this is key because you want a sturdy “boat” to hold your filling. Using a spoon, mix the sweet potato flesh with cooked, crispy bacon, butter, and shredded cheddar cheese. I always taste the mix here and add a pinch more salt or pepper if needed.

Step 3: Bake Again with Eggs

Fill each potato shell with the mixture, mounding it slightly. Then, create a little nest in the center of each filled boat to crack an egg into. The egg adds richness and a silky texture when baked. Sprinkle salt and pepper over each one before placing them back into the oven. Bake for another 15 to 20 minutes, or until the egg is just set but still creamy if you like it that way. Don’t overcook if you want runny yolks! When done, top with scallions for freshness and a pop of color.

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

Garnishes

I love topping these breakfast boats with minced scallions for a fresh pop of color and flavor. Sometimes I sprinkle a little smoked paprika or a drizzle of hot sauce if I want some heat. Fresh chopped parsley or chives also work wonderfully—they brighten the dish visually and taste-wise.

Side Dishes

This recipe is quite filling on its own, but if you want to round out your breakfast, a simple side salad or some sautéed greens make a nice light complement. I also enjoy serving it alongside fresh fruit or a yogurt parfait to add a cool contrast.

Creative Ways to Present

For special occasions, I’ve served these breakfast boats on a large sharing platter, garnished with microgreens and edible flowers to make the morning feel extra festive. You can even miniaturize the recipe using baby sweet potatoes for a fun brunch bite party!

Make Ahead and Storage

Storing Leftovers

After enjoying your sweet potato breakfast boats, wrap any leftovers tightly in foil or place them in airtight containers and store them in the fridge. They’ll stay tasty and moist for up to 3 days. I recommend refrigerating after baking fully with the egg, so the flavors meld nicely.

Freezing

I’ve frozen fully assembled boats before, but be mindful that eggs can change texture slightly after freezing and thawing. To freeze, wrap each boat individually in plastic wrap and foil, then place them in a freezer bag. Defrost overnight in the fridge before reheating.

Reheating

To reheat, I set my oven to 350°F and warm the boats for about 15 minutes until heated through—this keeps the sweet potato skin slightly crisp and the egg from getting rubbery. Microwaving works in a pinch but can make the texture a bit soggy.

FAQs

Final Thoughts

This Sweet Potato Breakfast Boats with Bacon and Egg Recipe holds a special place in my morning routine because it’s simple yet feels like a treat every time. It’s the perfect blend of comforting home cooking and clever prep that you’ll be reaching for over and over. Whether you’re making it for yourself on a relaxing weekend or serving friends for brunch, it never disappoints. I hope you enjoy making and tweaking this recipe as much as I do—trust me, once you try it, it’ll be a breakfast favorite in your kitchen too!

Print