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Two loaded breakfast sweet potatoes on a white plate, each baked sweet potato split open and filled with fluffy orange sweet potato flesh, a sunny-side-up egg, crispy bacon crumbles, sliced chives, and cracked black pepper.

Loaded Breakfast Sweet Potato

A hearty, savory-sweet breakfast bowl featuring a roasted sweet potato stuffed with black beans, a fried egg, avocado, and crispy bacon.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 2 potatoes
Course: Breakfast
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large Sweet potatoes Scrubbed and cleaned
  • 2 large Eggs Fried or poached
  • ½ cup Black beans Rinsed and warmed
  • ½ whole Avocado Sliced into wedges
  • 2 slices Bacon Cooked and crumbled
  • 2 tablespoon Greek yogurt Plain, for topping
  • 1 tablespoon Green onions Finely sliced

Equipment

  • 1 Baking sheet For roasting potatoes
  • 1 Non-Stick Skillet For the fried eggs
  • 1 Small Pan To warm the black beans

Method
 

  1. Scrub the sweet potatoes, pierce with a fork, and roast at 400°F for 45 minutes until soft.
  2. Sauté the black beans with a pinch of cumin until warmed through.
  3. Fry the eggs in a non-stick skillet until the whites are set but the yolk remains runny.
  4. Slice the roasted potatoes open and fluff the centers gently with a fork.
  5. Stuff each potato with the warm black beans and place the fried egg on top.
  6. Add avocado slices, Greek yogurt, and crumbled bacon to the top of the egg.
  7. Garnish with fresh green onions and serve immediately while hot.

Notes

Pierce the potato deeply with a fork before roasting to ensure it cooks evenly and the steam can escape, resulting in a perfectly fluffy interior.