This sweet potato omelette with crispy bacon and goat’s cheese is great for using up leftover roast vegetables and to make something a little different for breakfast. The sweetness of the potatoes pairs well with salty bacon and cheese. Bacon can be omitted for a vegetarian version and this recipe is gluten-free friendly.
This sweet potato omelette recipe is perfect for weekends when you have a little time up your sleeve. You can also prepare it in the mornings during the week but make sure to give yourself 15-20 minutes and remember to do some prep the night before.
I often make it the day after I roast sweet potato for dinner as I always make a little extra. You can also make a larger batch as part of your weekend meal prep. Roasted sweet potato can be stored in an airtight container for 3-4 days in the refrigerator.
To speed up the morning prep process, you can also pre-dice bacon the night before (you can even pre-grill it).
This omelette is a great source of protein and starchy carbohydrates, making it a filling meal and great for active people. You can also make it as a pre- or post-workout meal.
TIPS FOR MAKING SWEET POTATO & BACON OMELETTE
- I used thinly sliced middle bacon and streaky rashers. As usual, I always recommend choosing the best quality bacon made from outdoor bread, free-range pigs. Check the label and look for the brand with the least amount of additives and preservatives. Quality bacon tastes so much better and has a superior nutritional profile.
- Sweet potato can be replaced with parsnips, pumpkin or other root vegetables. For a lower-carb version, I love adding grilled asparagus or steamed broccoli.
- I used soft goat’s milk cheese, also known as chèvre, but you can crumble some feta, which is a little cheaper. Feel free to leave the cheese out if you’re avoiding all dairy. Likewise, you could omit the bacon and add more goat’s cheese for a vegetarian version.
- Make-ahead: roast the sweet potato with onion the night before if making this breakfast on a weekday.
MORE BREAKFAST RECIPES YOU MIGHT LIKE
- Chorizo & Sweet Potato Egg Skillet – inspired by my travels in Spain
- Best Paleo Omelette Recipes – for every taste and occasion
- Turmeric Fried Eggs – comes with delicious bits and pieces on the side
- Cavolo Nero & Corn Fritters – gluten-free and vegetarian delight
- Make sure to check out my Paleo Breakfast Cookbook here.
Try this sweet potato and bacon omelette with goat’s cheese for a nutritious, gluten-free, grain-free breakfast. Omit bacon for a vegetarian version, or the cheese for a dairy-free, paleo, Whole30 version.
Roasted sweet potato
- 1 + 1/2 cup diced sweet potato
- 1 tablespoon olive oil
- 1 small onion, diced roughly
- A few springs of fresh thyme
- 1/4 tsp sea salt
For the omelette
- 3–4 rashers of bacon, including the middle (short cut) part
- 6 eggs, whisked
- A pinch of black pepper
- 2 teaspoons olive oil
- 1/4 cup crumbled soft goats cheese
- Sides: Mixed salad greens & sliced cucumber
- Preheat the oven to 200 C / 400 F. Combine sweet potato with olive oil, onions, thyme and salt and scatter on a flat baking tray.
- Roast for 25 minutes. You can stir the potato around after 15 minutes but not essential.
- Dice the bacon. I like to cut the rind away and cut the strips into 3-4 pieces. Heat a little oil in a frying pan you will be cooking the omelette in. Fry the bacon for 5 minutes, stirring a few times, until crispy.
- Add sweet potato, thyme and onion to the bacon in the pan and turn to medium heat.
- Pour in the whisked eggs, making sure they spread evenly. Cook for about 4-5 minutes or until the egg is set and just cooked through. You can cover the pan with a lid to speed up the cooking process.
- Right at the end, sprinkle with some goats cheese (if using) and a little black pepper.
- Serve with a side salad of mixed greens, cucumber, lemon juice & olive oil.
Cooking times below include the roasting of the sweet potato and can quicker if you do that part ahead of time.
- Serving Size: 1/3 of the omelette (without salad)
- Calories: 449
- Sugar: 3.5 g
- Sodium: 673 mg
- Fat: 34.9 g
- Saturated Fat: 11.3 g
- Carbohydrates: 12.6 g
- Fiber: 1.9 g
- Protein: 20.9 g
- Cholesterol: 403.2 mg