Breakfast Stuffed Potatoes
My Breakfast Stuffed Potatoes are stuffed with bacon, eggs, & cheese. They’re easy to make & delicious. Leave out the cheese if you’re dairy free or Whole30.
Not only is breakfast the most important meal of the day – but it’s also my favorite. I love it so much that I often serve breakfast for dinner. And, when I eat breakfast foods twice in a day – that makes me feel extra good about myself. I mean, if it’s the most important meal of the day, that means I’m just raking in the health benefits by eating it twice in a day. Right?
Some people don’t eat breakfast though, with the excuse that they just don’t have time. Now me – I’m making time for breakfast, you best believe that! I told you it was my favorite meal. No way I’m missing that one! But, I do get the time constraints. It happens. So, portable breakfasts are a great option for those of you that just don’t have time in the mornings – or those of you who do have time in the morning, but just want to eat a portable breakfast on the couch… at 2pm… while watching your soap opera. And nope, I’ve never done the latter one. Not ever. Ok, maybe once… 😉
These Breakfast Stuffed Potatoes are the perfect portable breakfast. And, when you use turkey bacon or Canadian bacon – they’re pretty darned good for you too. And even if you use regular bacon, the amount of bacon in a serving is less than half of one single piece – so I’m not even gonna start to feel bad about half a slice of bacon.
I work out in the morning after breakfast, and these breakfast potatoes give me tons of energy – just what I need before getting my sweat on!
Stuff these little beauties with eggs & fixings, and you’ve got one delicious breakfast that’s hearty and won’t leave you hungry afterwards either. My daughters, who despise eggs, can’t seem to get enough of these. They insist they taste just as good as loaded baked potatoes (with half the calories at that!) and I have to agree. Yummo!
Here’s what you need:
Go ahead and pre-bake those red potatoes. Then once they’re baked & cooled, cut them in half and scoop out some of the insides – leaving a thick potato rimmed skin behind.
Scramble a couple of eggs in a small bowl & season with salt & pepper. Pour evenly into the potatoes.
I like to put mine inside a muffin pan (or my squared one here) to hold the potatoes steady, and keep them from tipping over.
Bake at 350 degrees for 10-15 minutes, or until eggs are cooked.
Sprinkle the potatoes with a little bacon (regular, turkey bacon, or Canadian ham), cheddar cheese, & chopped green onions.
Put back into the oven for just a minute or two – just so the cheese melts.
Breakfast Stuffed Potatoes
- 4 large red potatoes already baked
- 3 eggs
- 2 slices of bacon turkey bacon, or Canadian bacon
- cheddar cheese (leave out the cheese if Whole30 or dairy free)
- chopped green onions
- salt & pepper to taste
- Preheat oven to 350 degrees.
- Cut the baked red potatoes in half, and scoop out some of the insides. Leave a thick rim of potato so that the potato skin is sturdy.
- Beat the eggs with a fork, season with salt & pepper, & pour into the potato halves. Bake for 10-15 minutes, until the eggs are cooked.
- Top with crumbed bacon, cheese, & green onions. Return to the oven for 1-2 minutes for cheese to melt. Serve hot.