Best Sweet Potato Toast With Bacon Egg And Cheese Recipes

Bacon & Eggs Sweet Potato Toast Recipe by Tasty image

Provided by Crystal Hatch

Categories Breakfast

Time 30m

Yield 1 serving

Number Of Ingredients 6

Steps:

Cut sweet potato into thin slices, about ¼ inch (6 mm) thick.
Place in toaster and set it to the maximum cook time. When it pops, flip the sweet potato slices over and toast 1 more time. Depending on the strength of your toaster and your preferences, you may need to toast it 1 more time after that.
Remove from toaster and let cool enough to handle.
Scramble eggs with salt and pepper.
Place two slices of cooked bacon on the sweet potato toast. Top with scrambled eggs.
Garnish with green onion.
Enjoy!

Nutrition Facts : Calories 422 calories, Carbohydrate 54 grams, Fat 13 grams, Fiber 7 grams, Protein 21 grams, Sugar 17 grams

Bacon, Egg & Cheese Sweet Potato Toast image

Categories Breakfast

Time 17m

Yield 2 servings

Number Of Ingredients 7

4 oz Uncooked sweet potato(es) cut into two 1/3-in-thick slices
3 Tbsp WW Reduced fat shredded Mexican style blend cheese
2 spray(s) Cooking spray
1 pinch(es) Table salt optional
2 slice(s) Cooked turkey bacon crumbled
2 large egg(s) Egg(s)
2 medium Uncooked scallion(s) chopped

Steps:

Spray sweet potato slices lightly with cooking spray; season with salt. Toast on highest setting in toaster or toaster oven 2-3 times, until potatoes are lightly browned and fork tender (flip slices each time for even toasting).
While potatoes are toasting, coat a nonstick skillet with cooking spray; cook eggs sunny-side up.
To serve, top each sweet potato slice with 1 1/2 Tbsp cheddar, 1 slice crumbled bacon, 1 egg and 1 Tbsp scallion; serve immediately.
Serving size: 1 topped toast slice

Nutrition Facts : Calories 125 kcal

Bacon, Egg and Cheese Toast Bowls image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 8

6 slices thinly sliced white bread
6 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
3 tablespoons whole milk
10 large eggs
4 slices bacon, cut into 1/2-inch pieces
4 slices American cheese, roughly chopped
Hot sauce, for serving

Steps:

Position a rack in the center of the oven and preheat to 375 degrees F.
Roll each piece of bread to thinly flatten.
Microwave the butter with a large pinch of salt in a small microwave-safe bowl until melted, about 1 minute. Brush both sides of each slice of bread with the butter.
Make the toast bowls: Gently press a slice of bread inside a cup of a 12-cup muffin tin. The bottom and sides of the bread should be flush against the cup; pleat the sides of the bread as needed to fit. Repeat with the remaining bread, filling every other muffin cup so that the bread bowls do not touch. Bake, rotating about halfway through, until lightly browned and crispy in spots, 12 to 15 minutes.
Meanwhile, whisk together the milk, eggs, a large pinch of salt and a few grinds of pepper in a large bowl.
Put the bacon in a medium nonstick skillet over medium heat. Cook, stirring occasionally, until the bacon is crispy, 12 to 15 minutes. Use a slotted spoon to transfer to a paper-towel-lined plate. Keep the bacon drippings in the skillet and adjust the heat to low.
Pour the egg mixture into the skillet. Cook the eggs, stirring and scraping the sides of the skillet as needed, until small curds form and the eggs are just set, 8 to 10 minutes. Remove from the heat and fold in the cheese until almost completely melted.
Divide the hot eggs among the toast bowls and top with the crispy bacon. Serve with hot sauce.

Sweet-Potato Toast 4 Ways image

Provided by Martha Stewart

Time 1h5m

Number Of Ingredients 7

2 sweet potatoes, scrubbed and sliced into 1/2-inch-thick planks
1 tablespoon extra-virgin olive oil
Kosher salt
Sliced hard-cooked egg and chopped sauteed greens
Sliced avocado and cocktail tomatoes, toasted sesame seeds, and lemon wedges
Nut butter, berries, sliced mango, and toasted unsweetened shredded coconut
Hummus, sliced cucumber and radishes, and sunflower sprouts

Steps:

Preheat oven to 400 degrees. In a large bowl, drizzle potatoes with oil and season with salt; toss to coat. Arrange in an even layer on a rimmed baking sheet and roast, flipping once, until tender and beginning to caramelize, about 30 minutes. Transfer to a wire rack; let cool completely. Toasts can be refrigerated in an airtight container up to 1 week.