Okay… these Twice-Baked Sweet Potato Breakfast Bowls are everything… especially if you love anything twice-baked!
There’s just something special about the sweetness in the potato combined with the saltiness of the bacon and creaminess in the egg yolk.
Ahhh… I’m hungry just thinking about it… and I just finished dinner! Lol.
Anyway, these breakfast bowls are a great breakfast idea if you’re going to be serving a fairly large group of people since you can easily make them in large batches (plus your friends will be impressed).
Additionally, this recipe is gluten free, dairy free, soy free, and paleo. Â So, it’s even suitable for those with certain allergies.
You can print out the recipe below… If you give this recipe a try, be sure to tag me on Facebook or Instagram 🙂
ENJOY!!
Paleo Sweet Potato Breakfast Bowls
Twice-Baked Sweet Potato Breakfast Bowls that are Paleo-Approved.
- 3 Organic (Medium-Sized Sweet Potatoes)
- 6 Slices of Uncured Bacon
- 1 Small White or Yellow Onion (chopped)
- 2-3 Garlic Cloves (minced)
- Sea Salt or Himalayan Salt (to taste)
- Black Pepper (to taste)
- 6 Pasture-Raised Eggs
- Green Onion (finely chopped (optional garnish))
- Organic Cheese (for topping (optional for those who are more primal than paleo))
- Preheat oven to 400 degrees F. Poke a few holes in the sweet potatoes with a fork. Place potatoes directly onto an oven rack and bake for 30-45 minutes or until soft throughout.
- While potatoes are baking, cook your bacon in a skillet over medium heat. Once bacon is done, place it onto a paper towel to drain the grease and let cool. Once bacon has cooled, crumble it into small pieces.
- Add the chopped onion to the same skillet (with the leftover bacon grease) and cook until onions are translucent. Add the minced garlic and cook 1-2 more minutes. Remove skillet from stovetop.
- Once potatoes are done, remove from oven. Cut the potatoes length-wise. Scoop out the inner portion of the potato with a spoon and place it in a bowl. You’ll want to leave about 1/4-1/2 inch width of the potato around the skin so it doesn’t lose its structure.
- Using a fork, mash the scooped out potato until smooth. Add half of the crumbled bacon and all of the mashed sweet potato to the skillet with the onions and mix well.
- Place your potato bowls onto a baking sheet lined with parchment paper. Add the mashed sweet potato mixture back into the bowls. Now, create an opening/hole with a spoon within each potato. It needs to be deep enough to hold the egg. Break one egg into each hole you’ve created for each potato. Sprinkle more salt and pepper, if desired. If using cheese, add it here too.
- Bake for 10-20 minutes (depending on how cooked you want your yolk to be). Remove from oven and sprinkle the remaining bacon crumbles overtop each breakfast bowl. ENJOY!
