This Baked Potato Bowl Puts A New Twist On A Classic Breakfast Dish!

Ilove pancakes as much as the next girl, but I just never seem to crave sweet food first thing in the morning.

Honestly, if you ask me, there’s no better way to start a weekend morning than with a big, savory brunch featuring eggs, potatoes, and plenty of bacon.  That’s why I almost always gravitate toward hearty breakfast foods like this tasty egg-and-ham baked casserole.

Of course, it’s pretty hard to top a recipe that scrumptious, but if there’s one way to do it, it’s by encasing your whole breakfast in essentially one giant hash brown, in the form a baked potato bowl!

All the ingredients that we have come to rely on at the morning meal are included, but the self-contained unit of the potato bowl serves triple duty: it’s delicious, it helps minimize cooking clean up, and it even acts as portion control — assuming you can eat just one!

Print out the recipe below and let us know in the comments if you’ll try making this for breakfast!

Ingredients

• 3 large baked potatoes
• butter
• 3 eggs
• 3 strips bacon, cooked and crumbled
• 3 Tbsp. shredded Cheddar cheese
• 1 Tbsp. fresh parsley, chopped
• salt and pepper, to taste
• Instructions
  • Lay baked potato on its side, slice off approximately 1/3, cutting lengthwise.
  • Using a spoon, hollow out the center of the potato, forming a bowl.
  • Place 1/2 Tbsp. butter in the center of each bowl.
  • Gently break an egg into each bowl, being carefully not to break the yolk.
  • Top with bacon, cheese, and parsley. Season with salt and pepper.
  • Bake at 350 °F for 20 to 25 minutes.
  • Serve hot, and enjoy!
• And don’t forget to SHARE this tasty twist on a hearty breakfast with friends and family!
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