If you’re looking for a hearty breakfast with crispy edges and a golden egg on top, look no further than these Twice Baked Breakfast Potatoes, a fun twist on a classic savory breakfast casserole.
They are incredibly easy to prepare with pantry staples, making them a go-to recipe for lazy weekend brunches or busy mornings when toast just won’t cut it.
Did you know that potatoes were first domesticated in the Andes of South America thousands of years ago? With just a few simple ingredients, you can turn that humble tuber into a meal that impresses the whole table, especially alongside a plate of smothered ground beef burritos for loaded breakfast fans.
Let’s dive into the ingredients, preparation, and some tips to make this dish truly shine!
Ingredients for Twice Baked Breakfast Potatoes
To create the perfect twice baked breakfast potatoes, you’ll need the following ingredients:
Essential Ingredients
- 3 large russet potatoes scrubbed and dried
- 1 tablespoon avocado oil for coating the potatoes
- 1/2 teaspoon salt for roasting
- 1/4 teaspoon black pepper for roasting
- 3 tablespoons unsalted butter softened
- 1/2 cup whole milk heated until hot
- 1/2 teaspoon salt for the filling
- 1/4 teaspoon black pepper for the filling
- 6 slices beef bacon cooked and chopped, divided (3 slices for the filling, 3 for the topping)
- 3/4 cup shredded cheddar cheese divided (1/2 cup for the filling, 1/4 cup for the topping)
- 6 large eggs
- Salt and black pepper to taste
Optional Ingredients
- Green onions thinly sliced for a fresh garnish
- Sour cream for a cool, tangy topping
- Hot sauce for a spicy finish
How to Roast and Prepare the Potatoes
Here’s how to get the potatoes ready for their first bake:
- Preheat and Season: Preheat your oven to 425°F. Rub the dry potatoes with avocado oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, then pierce each one several times with a fork.
- Roast the Potatoes: Place the potatoes directly on the oven rack or on a baking sheet. Roast for 45-50 minutes until a fork slides easily into the center.
- Halve and Cool: Let the potatoes rest for about 10 minutes until they are cool enough to handle. Slice each potato in half lengthwise.
How to Make the Filling
Once the potatoes are cool enough to handle, prepare the filling:
- Scoop the Flesh: Use a spoon to scoop the flesh into a large bowl, leaving a 1/4-inch shell in each potato half.
- Mash Until Creamy: Add the softened butter, hot milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, then mash until smooth. Stir in 3 slices of chopped bacon and 1/2 cup cheddar.
Assembly: Bringing It All Together
Once your filling is ready, it’s time to assemble your potatoes!
- Fill the Shells: Spoon the mashed filling into each potato shell, mounding it slightly and pressing a shallow well into the center.
- Add the Eggs: Crack one egg into each well and season lightly with salt and black pepper.
- Bake the Eggs: Bake at 425°F for 12-15 minutes until the whites are set but the yolks are still soft.
- Finish the Topping: Sprinkle the remaining 1/4 cup cheddar and the remaining 3 slices of bacon over the eggs, then bake for 2 more minutes until the cheese melts.
Variations and Customizations
One of the great things about twice baked breakfast potatoes is its versatility!
- Vegetable Additions: Stir sautéed bell peppers, spinach, or diced onions into the filling for extra color and crunch.
- Alternative Proteins: Swap the bacon for crumbled breakfast sausage or diced ham for a different savory profile.
- Cheese Swap: Use pepper jack for a little heat or Gruyère for a nutty, rich flavor.
- Spicy Kick: Add diced jalapeños to the filling and finish with a drizzle of hot sauce.
Serving Suggestions
These potatoes pair beautifully with a side of easy sheet pan sausage with vegetables for a brunch spread that feels complete.
A cold glass of orange juice or a freshly brewed cup of coffee makes an excellent beverage pairing for a savory breakfast.
Conclusion
In just a few simple steps, you’ve created golden, creamy twice baked breakfast potatoes that are sure to become a family favorite.
They are just as welcome on a relaxed weekend brunch table as they are on a busy weekday morning when you need something filling.
Don’t hesitate to get creative with your toppings and mix-ins, because there’s no limit to how you can customize this recipe!
Try it today and experience the deliciousness for yourself!
Recipe FAQ’s
Can I use turkey bacon or breakfast sausage instead of beef bacon?
Yes, cooked turkey bacon or crumbled breakfast sausage works well, so simply reduce the added salt slightly to taste.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days, then reheat at 350°F until warmed through.
What should I serve with these potatoes?
Fresh fruit or a simple green salad adds a bright contrast to the rich, savory flavors.
Twice Baked Breakfast Potatoes
Ingredients
- 3 large russet potatoes scrubbed and dried
- 1 tablespoon avocado oil for coating the potatoes
- 1/2 teaspoon salt for roasting
- 1/4 teaspoon black pepper for roasting
- 3 tablespoons unsalted butter softened
- 1/2 cup whole milk heated until hot
- 1/2 teaspoon salt for the filling
- 1/4 teaspoon black pepper for the filling
- 6 slices beef bacon cooked and chopped, divided (3 for the filling, 3 for the topping)
- 3/4 cup shredded cheddar cheese divided (1/2 cup for the filling, 1/4 cup for the topping)
- 6 large eggs
- Salt and black pepper to taste
Instructions
- Preheat and Season: Preheat your oven to 425°F. Rub the dry potatoes with avocado oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, then pierce each one several times with a fork.
- Roast the Potatoes: Place the potatoes directly on the oven rack or on a baking sheet. Roast for 45-50 minutes until a fork slides easily into the center.
- Halve and Cool: Let the potatoes rest for about 10 minutes until they are cool enough to handle. Slice each potato in half lengthwise.
- Scoop the Flesh: Use a spoon to scoop the flesh into a large bowl, leaving a 1/4-inch shell in each potato half.
- Mash Until Creamy: Add the softened butter, hot milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, then mash until smooth. Stir in 3 slices of chopped bacon and 1/2 cup cheddar.
- Fill the Shells: Spoon the mashed filling into each potato shell, mounding it slightly and pressing a shallow well into the center.
- Add the Eggs: Crack one egg into each well and season lightly with salt and black pepper.
- Bake the Eggs: Bake at 425°F for 12-15 minutes until the whites are set but the yolks are still soft.
- Finish the Topping: Sprinkle the remaining 1/4 cup cheddar and the remaining 3 slices of bacon over the eggs, then bake for 2 more minutes until the cheese melts.
