Have the taste of fall all year round! Flavorful breakfast sausage in twice baked sweet potatoes and topped with an over easy egg.

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Breakfast Twice Baked Sweet Potatoes! Have the taste of fall all year round! Flavorful breakfast sausage in twice baked sweet potatoes and topped with an over easy egg. | HomemadeHooplah.com

About Breakfast Twice Baked Sweet Potatoes

Okay, I’m really excited about this, and probably a little more than I should be.

I know it’s July.

I know that fall is still so far in the future that it’s silly to be thinking about it now.

But August is only a little more than a week away (crazy, right?) and to me all August is is the four week buffer between pumpkins and crisp weather and multicolored leaves.

Oh, and the glorious prime of the sweet potato.

A craving for sweet potatoes has simply been gnawing at me lately, and I realized I was actually holding myself back, as if there was some unspoken rule that I had to wait until the “appropriate” season to arrive before I could indulge.

But you know what?

I’m going to play the adult card and just do whatever I want, whenever I want.

If I want to have sweet potatoes in the heart of summer or ice cream for breakfast, then so be it.

Pretending that there’s a chilly wind blowing outside is certainly not the worst thing I could be doing in this Phoenix heat.

Breakfast Twice Baked Sweet Potatoes! Have the taste of fall all year round! Flavorful breakfast sausage in twice baked sweet potatoes and topped with an over easy egg. | HomemadeHooplah.com

As for what inspired the rest of this recipe, I had a surplus of breakfast sausage and eggs that were close to passing their prime, so in the spirit of waste-not-want-not I thought I’d experiment with how they might taste when thrown together. I’ve seen sweet potatoes prepared this way before, but it’s almost always with bacon – because, well, it’s bacon – but if I had to pick, I think I’d have to go with sausage over bacon.

I know, I’m sorry.

I really did just say that.

Please don’t think less of me.

The flavor combination ended up being amazing, what with the subtle sweet of the potatoes and the spicy sausage and the savory over easy egg. It was one of those cooking experiments that I could only cross my fingers and hope for the best, a tactic I’ve used for plenty of failed recipes in the past, but in this case I was absolutely blown away by how good it turned out. Talk about a gamble paying off, especially since I used all the eggs I had left on my first try… it would have totally blown my fall fantasy if I had to go out into the Phoenix heat to buy more eggs for a second attempt.

Breakfast Twice Baked Sweet Potatoes! Have the taste of fall all year round! Flavorful breakfast sausage in twice baked sweet potatoes and topped with an over easy egg. | HomemadeHooplah.com

What about you?

How do you like your sweet potatoes? Breakfast Twice Baked Sweet Potatoes! Have the taste of fall all year round! Flavorful breakfast sausage in twice baked sweet potatoes and topped with an over easy egg. | HomemadeHooplah.com

Recipe Details

Breakfast Twice Baked Sweet Potatoes! Have the taste of fall all year round! Flavorful breakfast sausage in twice baked sweet potatoes and topped with an over easy egg. | HomemadeHooplah.com
4.75 from 4 votes

Breakfast Twice Baked Sweet Potatoes

25 mins prep + 1 hr cook
315 kcal
Yields: 8 potatoes
Have the taste of fall all year round! Flavorful breakfast sausage in twice baked sweet potatoes and topped with an over easy egg.

Ingredients 

  • 4 sweet potato, large and wide as possible
  • 12 oz sausage, pork breakfast roll
  • 1/4 cup milk
  • 1/2 cup mozzarella, or other cheese of your choice
  • 8 egg, large
  • 1 pinch salt, to taste
  • 1 pinch black pepper, to taste
  • 1 tbsp parsley, fresh and chopped (optional)

Instructions

  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper, then set aside.
  • Clean sweet potatoes and place on prepared baking sheet. With a fork, poke 4-6 holes evenly around each sweet potato.
  • Bake sweet potatoes for 40-50 minutes or until soft and skins are slightly wrinkled.
  • While sweet potatoes cook, brown and crumble sausage in a large skillet over medium heat for 5-8 minutes or until no longer pink. Reserve 1-2 tablespoons of sausage grease (to taste) and drain the rest. Set sausage aside.
  • When sweet potatoes are done cooking, remove from oven and let cool for 5-10 minutes. Reduce oven temp to 375 degrees F.
  • When cool enough to handle, slice potatoes down the side, taking care to make sure the potatoes halves will be able to sit upright on their own.
  • Using a spoon, scoop out the insides of sweet potatoes and place them in a large bowl, leaving 1/4 to 1/2 inch of potato flesh around the edges (so that the sweet potatoes look like a bowl). Place potato skins back on the baking sheet and set aside for now.
  • Mash the removed sweet potato flesh, either with a potato masher, 2 forks, or with a hand mixer on low speed. Remove any pieces of sweet potato that are too tough or not cooked through enough.
  • Pour milk and sausage grease in with mashed sweet potatoes, then stir until milk and grease are absorbed. Add cheese and sausage to bowl and fold in with sweet potato until combined.
  • Using a large spoon, scoop out sausage sweet potato mix and spread within prepared sweet potato skins. When sweet potato skins are full, use the back of a spoon to create a well within the filling, large and deep enough to hold an egg.
  • Crack 1 egg within each well of the sweet potato skins. It's okay if some of the egg white spills over.
  • Place prepared sweet potatoes back in the oven and bake for another 20-25 minutes or until egg whites are opaque.
  • Garnish potato skins with salt, pepper, and parsley, to taste. Serve immediately.

Nutrition

Serving: 1twice baked sweet potato | Calories: 315kcal | Carbohydrates: 24g | Protein: 16g | Fat: 17g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 201mg | Sodium: 447mg | Potassium: 565mg | Fiber: 3g | Sugar: 5g | Vitamin A: 16403IU | Vitamin C: 4mg | Calcium: 107mg | Iron: 2mg

I do my best to provide nutrition information, but please keep in mind that I'm not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy

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25 comments

    • Amber

    Hello. My Mom and I are both diabetic, and I am trying to find quick, healthy dishes that I can make that will last throughout the week.

    If I make these, how long will they last in the fridge?

    Are they easy to reheat in a microwave?

    • Jill

    Hi Chrisy! Wanted to let you know I have been making these a couple times a month (and making extra, so it’s dinner for 2 nights) for the past ~6mos. My an old friend of mine and I LOVE them! I add a bunch of crushed red pepper and fresh habanero/jalapeno. Sooo glad I found this recipe. I could honestly eat it every day 🙂 Thanks!

    • Thank you for writing in Jill! Reading comments like this makes me SO happy, you have no idea 😀 I’m so glad you guys liked it! I love the additions you guys added, too – I’ll have to try them the next time I whip this recipe up!

    • Amanda @ Cookie Named Desire

    You know what, I know some people who are making sweet potatoes year round because it’s like the new “it” health food for some people. So I say eat yo sweet potato year round!! Especially when it looks as good as this does. I don’t think I could wait until fall to chow down either.

    • I know, right? I feel like I’ve been totally missing out on the sweet potato bandwagon. At least this is a craze I won’t mind joining 😀

    • Matt @ Plating Pixels

    This is a new one for me. Bravo! I could eat this for breakfast, dinner and the whenever I feel like it meal too. It’s ok I forgive you, sausage is completely valid alternative to bacon.

    • Natalie

    YUM! What a great combination and such pretty pictures! My kids would be all over this.
    Thanks so much for sharing!

    • Healing Tomato

    I have never put egg in a sweet potato. This looks like a great recipe.

    • Thanks! I wasn’t sure about it at first, either, but I’m glad I took the chance. The sweet vs salty taste is a great combo.

    • Maggie

    Mmmm. I’m thinking this needs to be my next saturday morning breakfast in bed! Thanks for the recipe 🙂

    • Courtney @ NeighborFood

    Oh my goodness! This is all of my favorite things in one dish! I can’t wait to try this!

    • Thanks Courtney! If you make it, I hope you like it 😀

    • Alyssa

    i haaave to make these for my an old friend of mine! he would love them!!!

    • Laura @MotherWouldKnow

    What a creative and wonderful way to use breakfast sausage! I just happen to have a few sweet potatoes from my CSA – guess I have weekend breakfast all planned out for me:)

    • Thanks Laura! If you made it, I hope it turned out great 😀

    • Kaitie

    These look epic. Amazing and delicious and prefect for breakfast, lunch or dinner! I love it!

    • Thanks Kaitie! I plan on having them again for dinner this week 😀

    • Lauren @ Wicked Spatula

    Such a great breakfast idea!

    • Marye

    This looks good, what a great breakfast idea!