Breakfast Baked Potato

Potato & eggs are some of my favorite foods.

Breakfast. Some say it’s the most important meal of the day. And I agree. I also would state that breakfast can be eaten for ANY meal of the day. Not just the morning.

Here’s a fun baked egg recipe, with bacon, cheese, and of course I threw in some asparagus to make it even better.

A close up, because it deserves all the praise.

Breakfast Baked Potato

6 medium russet potatoes

6 eggs

6 tbsp. bacon bits

2 green onions diced

1/2 cup sharp cheddar cheese, grated

Kosher salt

Black pepper

Olive oil


Cherry tomatoes garnish

Preheat your oven to 420 degrees.

Wash and dry your potatoes. Place your potatoes on a large baking sheet. Drizzle with some olive oil, and prick your potatoes with a fork- then sprinkle with some kosher salt.

Bake your potatoes until fork tender, about 55-65 minutes.

Remove the tender potatoes and let stand for 10 minutes until you can handle them safely. Cut your potatoes lengthwise, down the middle and gently press open, and make a “pocket” for your egg.

You can use a spoon or small measuring cup to make the pocket for the egg. Repeat until the potatoes are all ready. Then sprinkle some cheese into each pocket. Add the egg, one at a time into each “pocket” being careful not to get a shell in. (Crack the egg into a small bowl first if you need to.)

Sprinkle each egg with some black pepper, kosher salt, diced green onion, and bacon bits. Add the trimmed asparagus to the baking sheet, and place back into the oven for 12- 15 minutes, depending on how you like your egg cooked. Remove from the oven and serve with diced cherry tomatoes.

Happy breakfast, lunch or dinner! XO

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