Twice Baked Breakfast Potatoes

A hearty breakfast with scrambled eggs and gooey cheese baked into a fluffy, tender potato skin. Top it with bacon and these twice-baked breakfast potatoes are morning comfort food! Easy to make, these stuffed potatoes are great for kicking off the day.

Two Twice Baked Breakfast Potatoes on a white plate

The best way to use up leftover potatoes, these twice-baked breakfast potatoes are as easy as they are comforting. Packed with protein these breakfast potatoes can be made as hearty or simple as you like.

In fact, you can even skip the cheese and make them Whole30-approved!

Seasoned with salt and pepper, scrambled eggs are poured into the potatoes and baked until cooked. Top each potato with a savory cheese and crumbled bacon for maximum flavor and you have yourself a brunch worthy of getting out of bed for.

These Twice Baked Breakfast Potatoes make a perfect portable on-the-go breakfast – and they freeze well too so go ahead & bake up a bunch!

Ingredients You Need:

  • Eggs: any eggs you have in the fridge will work. Though most baked breakfast potatoes have the eggs sunny side up, this recipe scrambles them first. Cook the eggs according to your personal preference.
  • Red Potatoes: any potatoes will technically work for the breakfast potatoes; however, red potatoes are small enough to fit into muffin cups to bake them and are a great way to make them in bulk.
  • Bacon: if you want a healthier option opt for turkey bacon or even Canadian bacon.
  • Cheddar Cheese: you could also use Tex-Mex cheese to change the flavor of the potatoes. If you need to make this breakfast recipe dairy-free or whole30-approved, just omit it.
  • Seasonings: green onions and salt and pepper are all you need in the way of seasonings though there are plenty of other options if you want to adjust the flavor.
Three Twice Baked Breakfast Potatoes lined up on a white rectangle plate

Tips For Success

The Potatoes

You can make the potatoes in advance and let them cool in the fridge. I like to use red potatoes as they fit well in a muffin pan when baking. This helps hold them upright and not tip over.

The Potato Skin

When you’re scooping out the potato flesh, only scoop out about half. You want to leave a very thick rim around the skin so that the potato remains sturdy.

The Eggs

I prefer scrambled eggs for these twice-baked breakfast potatoes as I find that they cook better. However, if you love sunny-side-up eggs, don’t whisk them, just crack the eggs into the potato skin and season them with salt and pepper. Know that the cooking time might vary though.

The Baking Vessel

I like to put mine inside a muffin pan to hold the potatoes steady, and keep them from tipping over. I personally use a square muffin pan for this but a round one will work just fine.

Uncooked breakfast stuffed potatoes in a square muffin pan
Twice Baked Breakfast Potatoes in a square muffin pan

Twice Baked Breakfast Potatoes Flavor Variations

These breakfast potatoes can be made in a few different ways depending on what you’re craving that day. Below are a few add-ons if you want to adjust the flavor.

Cheese: switch up your cheese and use Swiss, feta, or Tex-Mex cheese to give the twice-baked potatoes a new taste.

Protein: in place of bacon, you could easily use chopped ham or sausage. Or, if steak and eggs are your favorite, dice up leftover steak for the potatoes.

Spice: These twice-baked breakfast potatoes are minimally seasoned. Add in some garlic powder, red pepper flakes, or other seasonings as you see fit.

Toppings: you can make these breakfast potatoes ultra-rich topping them with something like sliced avocado, sour cream, chives, etc. If you’re serving them to guests, lay out the toppings on the table and have everyone create their own.

Storing Leftovers

Let the twice-baked breakfast potatoes cool fully before storing them in an airtight container in the fridge. Like this, they will last 2-3 days.

To reheat them you can easily do so in the microwave. However, it can change the texture of the eggs. If you have the time, reheat the breakfast potatoes in the oven at 400F for 10-15 minutes or until warmed through. You can also reheat them in the air fryer at 375F for 8-12 minutes.

These stuffed breakfast potatoes freeze wonderfully! Don’t top them with the green onions if preparing for the freezer. To freeze, place the cooked potato halves on an aluminum foil lined baking sheet to flash freeze. Once they are frozen, place in a gallon sized freezer bag & store in the freezer for up to 6 months. Thaw and cook like above – or cook from frozen by cooking at the same temperature but double the amount of time.

2 Twice Baked Breakfast Potatoes on a white plate
Can twice-baked potatoes be made ahead of time?

Yes! You have to make the baked potatoes in advance before scooping out the flesh. So, you can easily make them the night before, let them chill in the fridge, and then finish making the breakfast potatoes in the morning. Do not make the egg filling in advance though as they taste best fresh.

Why are my twice-baked potatoes falling apart?

They may be falling apart for two reasons. The first is that when you baked them, they held in too much moisture, and you scooped them before they cooled and set. Baking them in foil makes for fluffy potato flesh but it softens the potato skin. Let them cool before scooping. The second reason is that you scooped out too much flesh. You want to leave some behind so that it supports the skin, and they don’t fall apart when stuffing.

Twice Baked Breakfast Potatoes

The best kind of breakfast, these twice-baked breakfast potatoes combine tender potato, scrambled eggs, gooey cheese, and savory, crumbled bacon in each and every bite.
Course Breakfast, Main Course
Cuisine American
Keyword breakfast stuffed potatoes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes


  • 4 large red potatoes already baked
  • 3 eggs
  • 2 slices of cooked bacon, crumbled Or cooked crumbled sausage
  • cheddar cheese (leave out the cheese if Whole30 or dairy free)
  • chopped green onions optional
  • 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 or sausage, cheese, & green onions. Return to the oven for 1-2 minutes for cheese to melt. Serve hot.