Transform last night's leftover baked potatoes into a delicious breakfast with these cheesy Incredible Edible Egg & Potato Boats.
Don't toss those extra baked potatoes. They are perfect for this yummy easy breakfast. Just loosen the potato in its skin and mix in your favorite veggies. Crack in an egg, sprinkle with cheese and bake. You have an incredible edible breakfast in about a half hour.
Eggs have gotten a bad rap for a long time. Not anymore. They are full of protein, high in Vitamin D and are heart healthy. We all should be eating more eggs.
This recipe came about unexpectedly. After cooking one too many potatoes for a dinner get together, I was about to toss the extras. That's when the light bulb went off. I've seen lots of recipes lately where "put on egg on it" seems to be the trend. I knew it would work here to make a hearty breakfast.
I scooped out the insides of the potatoes and mixed half with chopped vegetables and cheese and returned the mix to the skins. I made a well and nestled an egg right on top. My potatoes were room temperature so they needed a half hour of baking. They were crispy and the eggs perfectly cooked. As long as the eggs are cooked through you can't really screw up this recipe.
My oven has a timer so I could easily stick my potatoes in the oven the night before and schedule my oven to bake them so they are soft and ready to go in the morning.
What are you having for breakfast?
Incredible Edible Egg & Potato Boats
Serves 2. Total time: 30 minutes. Printable recipe
- 2 baked potatoes, room temperature
- 1/2 cup cheddar cheese
- 1/4 cup red pepper, diced
- 1/4 cup mushrooms, diced
- 4 pieces of bacon, cooked and crumbled
- 4 eggs
- Salt and pepper
Preheat the oven to 400°F. Slice the baked potatoes into 4 halves. If preparing the potatoes ahead of time, bake at 425°F for an hour. Reduce the heat to 400°F. Allow the potatoes to cool for 10 minutes.
Scoop out the insides from the potatoes saving the mash from one potato to a bowl. Add the mushrooms, red pepper and cheese to the bowl and mix lightly. Divide the veggie mash amongst the empty potato shells.
Spray a baking dish with cooking spray and place the potatoes in the dish. Create a well using the back of a spoon in each potato half. Crack an egg into each well and season with salt and pepper. Bake the potatoes for 20-30 minutes watching closely near the end of cooking time to make sure the eggs don't overcook. If you are using room temperature potatoes they will need a little longer than just cooked potatoes.
Remove the dish from the oven and top with the crumbled bacon.