Makes 4 servings

  1. Preheat oven to 425°F.
  2. On a large baking sheet toss sweet potatoes with oil, chili powder, and ½ teaspoon salt.
  3. Roast until tender and browned, about 20 minutes.
  4. Meanwhile, in a large nonstick skillet over medium heat cook bacon, turning occasionally, until crisp, then transfer to a paper towel-lined plate to drain.
  5. Pour off all but enough fat to coat the pan.
  6. In a medium saucepan combine onion, vinegar, and ½ teaspoon salt, bring to a boil, and simmer for 3 minutes.
  7. Transfer immediately to a bowl and stir in 4 ice cubes. Heat the same skillet used to cook the bacon over medium-low heat.
  8. Crack eggs into skillet and cook gently until just cooked through but yolk is still runny.
  9. Roughly crumble the bacon.
  10. Divide tortillas between plates.
  11. Top with sweet potatoes, bacon, eggs, pickled onion, avocado, and Whisps and serve immediately.


  • 1 medium sweet potato, cut into ½” cubes
  • 1 tablespoon preferred vegetable oil
  • 1 tablespoon chili powder
  • 1½ teaspoons fine sea salt, divided
  • 8 slices thick-cut bacon
  • 1 medium red onion, thinly sliced
  • 1 cup apple cider vinegar
  • 4 large eggs
  • 4 corn tortillas, warmed
  • 1 large avocado, pitted and thinly sliced
  • 1 cup Asiago Pepper Jack Whisps, roughly crushed
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