Jenny RD’s Kitchen: Twice Baked Breakfast Sweet Potatoes

Jenny RD’s Kitchen: Kim’s Favorite Twice Baked Breakfast Sweet Potatoes



 Twice Baked Breakfast Sweet Potatoes Ingredients

Note: Makes 4 servings

  • 2 medium-large sweet potatoes
  • 6 slices turkey or veggie bacon
  • 1 medium sweet onion, diced
  • 2 Tbsp minced garlic
  • sea salt & black pepper
  • 4 eggs

*Add diced mushrooms, bell pepper, etc. if desired


Twice Baked Breakfast Sweet Potatoes Directions:

  1. Heat oven to 400 degrees. Peirce the sweet potatoes with a knife a few times then place directly onto oven rack. Cook for 40-45 minutes until soft. Remove and let cool.
  2. In a large skillet, pan fry bacon until crispy. Remove and toss in onion and garlic and cook until onion is translucent.
  3. After bacon cools, cut into small pieces.
  4. Once sweet potatoes are cool, cut lengthwise then carefully scoop out the middle of the sweet potato. (Use a knife to cut about 1/4 inch away from the skin all the way around before you scoop out the middle).
  5. Mash sweet potato into the skillet.
  6. Stir in salt, pepper to taste and half the bacon pieces. Place sweet potatoes on a baking sheet.
  7. Scoop mash into potato shells then create a large divot for the egg. You will want to make sure the divot is big enough to fit the egg.
  8. Break one egg into each divot then sprinkle with remaining bacon bits.
  9. Cook for 15 minutes or until yoke is set. Cook for less time if you like a runnier egg.


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