Description
These Twice-Baked Breakfast Potatoes are the ultimate morning comfort food. Loaded with scrambled eggs, cheese, crispy bacon, and green onions, they’re hearty, flavorful, and perfect for brunch or meal prep. Think of them as baked potatoes reinvented for breakfast lovers!
Ingredients
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4 large russet potatoes
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4 large eggs
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1/2 cup milk
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1 cup shredded cheddar cheese (divided)
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4 strips bacon, cooked and crumbled
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2 green onions, chopped
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2 tbsp butter
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Salt & pepper to taste
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Optional toppings: sour cream, hot sauce, chives
Instructions
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Bake the potatoes:
Preheat oven to 400°F (200°C). Scrub the potatoes clean, pierce them with a fork, and bake for 50–60 minutes until fork-tender. Let cool slightly. -
Prepare the filling:
Slice the potatoes lengthwise and scoop out the insides into a bowl, leaving a 1/4-inch shell. Add butter, salt, and pepper to the scooped potato and mash. -
Scramble the eggs:
In a skillet over medium heat, whisk eggs and milk, then scramble until just set (they’ll cook more later). Season lightly. -
Combine:
To the mashed potatoes, add scrambled eggs, 3/4 cup cheese, bacon, and green onions. Mix well. -
Stuff the potatoes:
Spoon the mixture back into the potato shells. Top with the remaining cheese. -
Bake again:
Place stuffed potatoes on a baking sheet and return to the oven for 15 minutes, or until the tops are golden and cheese is melted.
Notes
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You can prep these a day ahead and just bake before serving.
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Swap bacon with sausage or make it vegetarian with sautéed mushrooms or spinach.
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Great for freezing: wrap tightly after stuffing, and bake directly from frozen (add extra 10 mins).
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Drizzle with hot sauce or serve with a dollop of sour cream for an extra kick!