How do you take that bodega classic — the bacon, egg and cheese sandwich — and transform it into a virtuous meal? Nix the roll and top slices of roasted sweet potato with all that breakfast goodness instead.
| Level: | Easy |
| Total: | 25 min |
| Active: | 20 min |
| Yield: | 6 toasts |
Ingredients
- 2 medium sweet potatoes (about 1 pound total)
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 slices bacon, cut into 1/2-inch thick pieces
- 4 large eggs, whisked
- 2 ounces grated or thinly sliced sharp Cheddar (about 1/2 cup grated)
Instructions
- Preheat the oven to 450 degrees F.
- Slice off the 4 long sides of each of the sweet potatoes so the potatoes are squared off and sit flat on a cutting board. Slice the potatoes lengthwise into 1/2-inch-thick planks, about 5-inches-by-2-inches (you should get 3 planks per sweet potato). Combine the sweet potatoes, olive oil and a pinch of salt in a medium bowl and toss gently to coat. Spread them out on a baking sheet and roast, flipping halfway through, until lightly browned and tender when pierced with a knife, about 15 minutes. Remove the sweet potato toasts to 2 plates.
- Meanwhile, heat a medium nonstick skillet over medium heat. Cook the bacon, stirring occasionally, until crisp and browned, 8 minutes. Remove to a paper towel. Reserve the pan, and discard all but 1 tablespoon of the bacon fat.
- Sprinkle the eggs with 1/4 teaspoon salt. Add the eggs to the pan, then immediately lower the heat and cook, stirring once and swirling the pan to cover with the egg. Let cook untouched, 1 minute, then lightly lift the eggs and swirl uncooked egg around the pan and let cook, 1 minute more. Sprinkle the cheese over the eggs, then cover and cook until the eggs are just set and cheese is melted, 30 seconds to 1 minute. Sprinkle the bacon on top of the cheese. Transfer the eggs to a cutting board and cut into 6 pieces. Divide the eggs among the toasts and top with a couple grinds of pepper. Serve immediately.
Nutrition Facts
| Calories | 180 |
| Total Fat | 12 grams |
| Saturated Fat | 4.5 grams |
| Cholesterol | 140 milligrams |
| Sodium | 260 milligrams |
| Carbohydrates | 9 grams |
| Dietary Fiber | 1 grams |
| Protein | 8 grams |
| Sugar | 2 grams |
Reviews
This is the best! So delicious and ready to go in quickly in the morning!
Incredibly fast healthy meal. I made some adjustments due to a pork
allergy.
allergy.
I cooked my sweet potato in my air fryer.. 400 for 20 minutes. I chopped some mushrooms and used turkey kielbasa. Cooked those off in olive oil and poured my egg mixture over the top with salt pepper and a few other spices I like. Cooked one side in my tiny egg pan… pulled it up to let as much liquid go under the egg. Continued cooking then flipped. Added my cheese and covered til it was bubbly. ♡ this will be my go to healthy breakfast for myself from now on
I have diverticulitis and this is a great breakfast for people on a limited diet and can easily be made for single serving. I use bacon bits (not the dehydrated ones) and scramble it in the eggs so it gets that cooked bacon taste. You can also use non-dairy cheeses as well if that’s your jam.