Best 3 Breakfast Baked Potatoes Recipes

Breakfast baked potatoes are a delicious and easy way to start your day. They can be made with a variety of ingredients, so you can customize them to your own taste. Whether you like them crispy or soft, cheesy or spicy, there's a breakfast baked potato recipe out there for you. In this article, we'll share some of our favorite recipes for breakfast baked potatoes, so you can find the perfect one to start your day off right.

Here are our top 3 tried and tested recipes!

BAKED BREAKFAST POTATOES

Baked Breakfast Potatoes image

We love to have these breakfast potatoes on Saturday mornings with our eggs. Very tasty, easy to make, and filling!

Provided by lazycook

Categories Side Dish Potato Side Dish Recipes Baked Potato Recipes

Time 1h5m

Yield 8

Number Of Ingredients 11

Ingredients

10 medium red potatoes, cubed
½ yellow bell pepper, chopped
½ red bell pepper, chopped
½ onion, chopped
½ cup chopped fresh basil
½ tablespoon minced garlic
2 tablespoons olive oil, or as needed
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon paprika
½ cup shredded Cheddar cheese

Steps:

Preheat the oven to 450 degrees F (230 degrees C). Grease a large nonstick baking dish.
Combine potatoes, bell peppers, onion, basil, and garlic in a large mixing bowl. Lightly coat with olive oil. Sprinkle salt, black pepper, and paprika on top and toss to coat. Place in a single layer onto the prepared baking dish.
Bake in the preheated oven until potatoes are golden brown and soft, 45 minutes to 1 hour. Remove from the oven and mix in Cheddar cheese. Return to the oven and bake for an additional 5 minutes. Serve.

Nutrition Facts : Calories 260.5 calories, Carbohydrate 44.5 g, Cholesterol 9.1 mg, Fat 6.7 g, Fiber 5.1 g, Protein 7.5 g, SaturatedFat 2.4 g, Sodium 216 mg, Sugar 3.6 g

TWICE-BAKED BREAKFAST POTATOES

Twice-Baked Breakfast Potatoes image

Leftover baked potatoes were the inspiration for this impromptu meal. The bacon and sausage combo make it a hearty breakfast dish, but it's a filling lunch or dinner as well. -William Brock, Amelia, Ohio

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

4 large baking potatoes
1 tablespoon butter
4 large eggs, beaten
10 ounces bulk sausage
1/4 cup sour cream
8 bacon strips, cooked and crumbled
3/4 cup shredded cheddar cheese, divided
1/2 cup minced chives, divided
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper
Additional sour cream, optional

Steps:

Scrub potatoes; pierce several times with a fork. Place on a microwave-safe plate. Microwave, uncovered, on high for 15-17 minutes or until tender, turning once., Meanwhile, in a large skillet, melt butter until over medium-high heat. Add the eggs; cook and stir until set. Remove and set aside. In the same skillet, cook sausage over medium heat until no longer pink; drain and set aside., When potatoes are cool enough to handle, cut each in half lengthwise. Scoop out pulp, leaving thin shells. In a large bowl, mash the pulp with sour cream. Stir in the bacon, 1/2 cup cheese, 1/4 cup chives, parsley, salt, pepper, eggs and sausage. Spoon into potato shells., Place on a baking sheet. Bake, uncovered, at 375° for 12-15 minutes or until heated through. Sprinkle with remaining cheese and chives. Serve with additional sour cream if desired.

Nutrition Facts :

BREAKFAST BAKED POTATOES

Breakfast Baked Potatoes image

These potatoes are perfect as an alternative to the standard breakfast, or make them for dinner. Equally delicious and gooey.

Provided by Cally

Categories 100+ Breakfast and Brunch Recipes Potatoes

Time 25m

Yield 2

Number Of Ingredients 8

Ingredients

1 russet potato, scrubbed
2 tablespoons butter
2 slices American cheese
¼ cup shredded Cheddar cheese
2 eggs
salt and ground black pepper to taste
1 tablespoon sliced green onion
1 teaspoon sriracha sauce, or to taste

Steps:

Place potato on a microwave-safe plate; pierce 3 or 4 times with a fork. Cook in the microwave for 5 minutes. Flip using the fork. Cook for 3 minutes more. Cool potato slightly, about 3 minutes. Cut in halve lengthwise.
Spread butter evenly over the potato halves. Top each half with a slice of American cheese and Cheddar cheese.
Heat a nonstick skillet over medium-high heat. Break eggs and slide gently into the skillet one at a time. Reduce heat to low; cook eggs until whites are firm and yolks begin to thicken, about 2 minutes. Flip and continue cooking until yolks thicken to desired doneness, 2 to 3 minutes more.
Place one egg over each potato half; garnish with green onion and sriracha sauce.

Nutrition Facts : Calories 420.9 calories, Carbohydrate 20.1 g, Cholesterol 258 mg, Fat 30.1 g, Fiber 2.5 g, Protein 18.4 g, SaturatedFat 17.4 g, Sodium 859.4 mg, Sugar 1.5 g

Tips:

For crispy skin, prick the potatoes all over with a fork before baking.
To prevent the potatoes from drying out, wrap them in foil before baking.
For even cooking, bake the potatoes on a baking sheet or in a baking dish.
To test if the potatoes are done, insert a fork or toothpick into the center. If it goes in easily, the potatoes are done.
Let the potatoes cool for a few minutes before slicing or serving.

Conclusion:

Breakfast baked potatoes are a delicious and easy way to start your day. They can be topped with a variety of toppings, so there's something for everyone. Plus, they're a great way to use up leftover potatoes. So next time you're looking for a quick and easy breakfast, give breakfast baked potatoes a try.