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 recipethat 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!
3 large baked potatoes
3 strips bacon, cooked and crumbled
3 Tbsp. shredded Cheddar cheese
1 Tbsp. fresh parsley, chopped
salt and pepper, to taste
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!