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Mornings are good AF with these Breakfast Sriracha Twice Baked Sweet Potatoes
This website is no stranger to sweet potato recipes, and oh my….. These sriracha breakfast twice baked sweet potatoes are seriously so good! Because you know the name suggests, they are a little time intensive, but totally worth it. Perfect for a slow start morning. Or…. you can even pre-prep the potatoes, store them for later, and cook the egg when you are ready if you are using them for meal prep. I personally might be whipping these up for pre-thanksgiving breakfast.
And for all you paleo/whole30 crowd, you can easily make these breakfast twice baked sweet potatoes sans sriracha. If you are obsessed with sriracha as much as I am, I do know there are a few recipes out there that omit sugar. Or you can even purchase some, like this Yellow Bird Organic Sriracha. I’ve personally never had it, but feel free to let me know how it tastes.
Alright guys, add them sweet pos to your shopping list this week. You are definitely going to want to make these babies!
Love Sweet Potato?! Yeah me too, check out these!
Tools I used to make these Sriracha Breakfast Twice Baked Sweet potatoes:
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Sriracha Breakfast Twice Baked Sweet Potatoes
Add a little spice to your morning with these Sriracha Breakfast Twice Baked Sweet Potatoes. They are a great way to start your day on a healthy note!
- 3 Medium-Large Sweet Potatoes
- 2 tbsp Oil
- 6-8 Slices of Bacon
- 6 Small Eggs
- 1/2 cup Green onion, chopped
- Salt and Pepper to taste
Preheat oven to 400 degrees. Scrub your sweet potatoes clean. Using a fork poke your sweet potatoe all over. Rub with oil. Bake potatoes on cooking pan for about 40 minutes or until tender.
While potatoes are cooking, cook your bacon in a frying pan until crispy. When done, allow to cool on paper towel to soak up oil. Once cool, crumble bacon. And set aside.
When potatoes are done cooking, remove from oven. Allow to cool enough so that you can touch them. Using a very sharp knife slice potatoes in half in the vertical or long direction. Using a spoon, scoop out potato insides into a bowl. My pro tip here is to not scoop all the way to the skin, leave a little bit for support so the potatoes will stand on their own.
In the mashed potato bowl 3/4ths of crumbled bacon, 1/2 of chopped green onions, salt and pepper. Mash contents together until well mixed, I linked the avocado masher I use above. You can taste this to see if you added enough salt and pepper.
Now, add mashed sweet po mixture back into each potato skin. Make sure to form a well or imprint inside the potato mixture where the egg will sit. Crack an egg in each potato skin. Season with salt and pepper. Return to oven and cook for 12-18 minutes, less cooking time will result in a runnier egg!
Remove from oven and drizzle with sriracha!
- 252 Calories
- 13g Carbohydrates
- 159mg Cholesterol
- 16g Fat
- 2g Fiber
- 13g Protein