Korean-Inspired Bacon & Egg Breakfast Bowls with Gochujang Sweet Potato Hash
Prep 15 min · Cook 25 min · Serves 4 · medium
A fun, customizable breakfast bowl that brings Korean flavors to the morning table! Crispy bacon, fluffy scrambled eggs, and spicy-sweet roasted sweet potatoes topped with scallions, sesame seeds, and a drizzle of gochujang mayo. Kids love building their own bowls, and parents can add extra heat with sriracha on the side.
Ingredients
- 8 strips bacon strips, about 6 oz
- 8 whole large eggs, room temperature
- 2 whole medium sweet potatoes, about 1 lb, cut into 1/2-inch cubes
- 3 tbsp avocado oil or neutral oil, divided for cooking
- 2 tbsp gochujang (Korean red chili paste), mild to moderate spice
- 1 tbsp honey
- 1 tbsp rice vinegar
- 3 tbsp mayonnaise
- 4 stalks scallions (green onions), thinly sliced, white and green parts separated
- 2 tbsp sesame seeds, white or black, for garnish
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 2 tbsp butter, for scrambling eggs
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