Crispy baked potato shells filled with fluffy eggs, sautéed vegetables, melted cheese, and smoky bits of bacon, these Stuffed Breakfast Baked Potatoes offer a hearty, delicious start to the day. This all-in-one breakfast combines protein, veggies, and satisfying starch, making it ideal for busy mornings or weekend brunches.
Why You’ll Love This Recipe
This recipe is a game-changer for breakfast lovers. It takes the classic baked potato and turns it into a protein-packed, flavor-rich meal that’s portable and customizable. The creamy eggs and crispy bacon perfectly complement the soft interior and crisp skin of the potato. You can easily adapt it to a vegetarian or dairy-free diet, and it’s an excellent make-ahead option for meal prep.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
4 large russet potatoes
6 large eggs
1/2 cup shredded cheddar cheese
1/4 cup milk (or plant-based milk)
1/2 red bell pepper, diced
1/4 cup cooked bacon, chopped (or vegan bacon)
1/4 cup chopped spinach or kale
2 tablespoons green onion or chives, chopped
1 tablespoon olive oil
Salt and pepper to taste
Directions
- Preheat the oven to 400°F (200°C). Scrub the potatoes and prick each a few times with a fork.
- Bake for 45–60 minutes, or until fork-tender. Let them cool slightly. Slice off the tops and carefully scoop out most of the insides, leaving a 1/4-inch shell.
- In a skillet, heat olive oil over medium heat. Sauté bell pepper and spinach for 2–3 minutes until softened.
- In a bowl, whisk eggs, milk, salt, and pepper. Stir in the sautéed vegetables, bacon, and half the cheese.
- Spoon the egg mixture into the hollowed-out potatoes. Top with the remaining cheese.
- Bake at 375°F (190°C) for 15–20 minutes, or until the eggs are set and the tops are golden.
- Garnish with green onions or chives. Serve warm.
Servings and timing
Servings: 4
Prep Time: 15 minutes
Cook Time: 60 minutes
Additional Bake Time: 20 minutes
Total Time: 1 hour 35 minutes
Variations
- Vegetarian Version: Omit bacon or substitute with vegetarian sausage or tempeh bacon.
- Dairy-Free: Use plant-based cheese and non-dairy milk.
- Spicy Kick: Add jalapeños or hot sauce to the egg mixture.
- Herb-Infused: Mix fresh herbs like parsley, thyme, or dill into the egg mixture.
- Mushroom Addition: Sauté mushrooms with the bell peppers for added umami.
- Mini Version: Use small potatoes for bite-sized, party-friendly servings.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place in a 350°F (175°C) oven for about 10–15 minutes or microwave for 1–2 minutes until heated through.
To freeze, wrap individually in foil and store in a freezer-safe bag for up to 2 months. Reheat from frozen in the oven at 375°F (190°C) for 25–30 minutes.
FAQs
What type of potatoes work best for this recipe?
Russet potatoes are ideal due to their sturdy skins and fluffy interior.
Can I make these ahead of time?
Yes, you can fully assemble and refrigerate them a day in advance. Bake before serving.
Are these suitable for vegetarians?
Absolutely. Just omit the bacon or use a plant-based alternative.
Can I use sweet potatoes instead?
Yes, sweet potatoes offer a different flavor and added nutrients.
How do I make this gluten-free?
This recipe is naturally gluten-free as long as you ensure your bacon and cheese are certified gluten-free.
Can I freeze these?
Yes. Wrap tightly in foil and freeze for up to 2 months. Reheat in the oven for best results.
What other veggies can I use?
Zucchini, mushrooms, onions, or tomatoes are great additions.
Can I cook the eggs separately and then fill the potatoes?
It’s best to bake the eggs in the potatoes for full integration of flavor and texture, but you can cook the eggs separately and assemble as desired.
What cheese works best?
Cheddar is classic, but mozzarella, pepper jack, or feta are also excellent.
How do I keep the potatoes from getting soggy?
Make sure not to overfill with liquid and bake long enough for the eggs to set and the shell to crisp slightly.
Conclusion
Stuffed Breakfast Baked Potatoes are a smart, satisfying way to enjoy a complete breakfast with minimal mess. They’re easily customized, freezer-friendly, and full of wholesome ingredients to fuel your day. Whether for brunch gatherings or weekday meal prep, this dish offers the perfect balance of convenience and comfort.
Print
Stuffed Breakfast Baked Potatoes
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Coquilles de pommes de terre croustillantes au four, remplies d’œufs moelleux, de légumes sautés, de fromage fondu et de morceaux de bacon fumé, constituant le petit-déjeuner parfait à emporter.
Ingredients
- 4 grosses pommes de terre rousses
- 6 gros œufs
- 1/2 tasse de fromage cheddar râpé
- 1/4 tasse de lait (ou de lait végétal)
- 1/2 poivron rouge, coupé en dés
- 1/4 tasse de bacon cuit, haché (ou bacon végétalien)
- 1/4 tasse d’épinards ou de chou frisé hachés
- 2 cuillères à soupe d’oignon vert ou de ciboulette, haché
- 1 cuillère à soupe d’huile d’olive
- Sel et poivre au goût
Instructions
- Préchauffer le four à 200 °C. Nettoyer les pommes de terre et les piquer à plusieurs reprises avec une fourchette.
- Faites cuire les pommes de terre au four pendant 45 à 60 minutes, ou jusqu’à ce qu’elles soient tendres à la fourchette. Laissez refroidir légèrement, puis coupez le dessus et videz la majeure partie de l’intérieur, en laissant environ 6 mm de chair pour former des coquilles solides.
- Dans une poêle, faire chauffer l’huile d’olive à feu moyen. Faire revenir le poivron et les épinards 2 à 3 minutes, jusqu’à ce qu’ils soient légèrement tendres.
- Dans un bol, fouettez les œufs, le lait, le sel et le poivre. Incorporez les légumes sautés, le bacon et la moitié du fromage.
- Remplissez chaque pomme de terre évidée avec le mélange d’œufs. Parsemez du reste de fromage.
- Remettre au four et cuire à 375 °F (190 °C) pendant 15 à 20 minutes, ou jusqu’à ce que les œufs soient bien cuits et que le dessus soit doré.
- Retirer du four, garnir de ciboulette hachée ou d’oignons verts et servir chaud.
Notes
- Utilisez du lait végétal et du bacon végétalien pour une version végétarienne.
- Vous pouvez préparer les pommes de terre à l’avance et les réfrigérer avant la cuisson finale.
- Essayez différents mélanges de fromages pour des saveurs variées.
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 195mg
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