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Baked Potatoes Egg Bacon: A Delightful Breakfast Idea

Baked Potatoes with Egg & Bacon – A Hearty, All-in-One Breakfast!

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Baked Potatoes Egg Bacon is a delicious breakfast idea combining roasted potatoes filled with creamy mashed potato, crispy bacon, and perfectly baked eggs.

Ingredients

Scale
  • 6 large eggs
  • ¾ cup sharp cheddar, shredded
  • Salt and pepper for seasoning
  • 6 pieces of beef bacon, cut into halves
  • 3 big russet potatoes
  • 1 tablespoon of avocado oil
  • ¼ teaspoon black pepper for roasting
  • ½ teaspoon salt for roasting
  • 3 tablespoons melted butter (unsalted)
  • ½ cup hot whole milk
  • ½ teaspoon salt, adjustable to taste
  • ¼ teaspoon freshly ground black pepper

Instructions

  1. Set your oven to 400°F (200°C). Clean the potatoes thoroughly, then poke some holes all over with a fork to help them bake evenly. Coat them lightly with oil, sprinkle with salt and pepper, and pop them onto the oven rack. Bake for 50 to 60 minutes, or until you can easily pierce them with a fork. Let them cool just a bit before handling.
  2. Cut each roasted potato lengthwise. Scoop the insides out into a bowl, being careful not to break the skin. Mix the soft potato with butter, hot milk, salt, and black pepper until it’s smooth and creamy.
  3. Load most of the mashed potato back into the potato skins. Press down in the center to make space, then layer in two bacon halves, sprinkle cheddar cheese over that, and finish by cracking an egg on top. Add a little salt and pepper on the egg for seasoning.
  4. Turn the oven down to 350°F (190°C). Put the stuffed potatoes back inside and bake for 15–20 minutes, or until the egg whites are set while the yolks stay a bit runny.
  5. Let them cool off for a minute or two once out of the oven. Serve them warm and enjoy right away.

Notes

  • Adjust the seasoning according to your taste.
  • For a healthier option, turkey bacon can be used instead of beef bacon.
  • This recipe can be prepared with different types of cheese or vegetables as per preference.

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