Breakfast Bake
The combination of baked potatoes and eggs makes this recipe the perfect idea for breakfast or brunch. Add what you want to the eggs and customize this breakfast bake for your family and friends!
Ingredients
6 large russet potatoes
8 large eggs
1 cup chopped mushrooms
1 cup chopped ham
1/3 cup diced onion
1 cup shredded cheese
1/2 cup shredded parmesan cheese
Season salt
Vegetable oil
Instructions
1
Preheat your oven to 350 degree’s.
2
Wash and pat dry the potatoes. Place them in a large bowl and drizzle with about 1/4 cup vegetable oil (enough to lightly coat them) and sprinkle with your favorite season salt.
3
Rub the potatoes making sure they have been lightly covered in the vegetable oil and season salt. Place them on a baking sheet and into your oven. Bake for approximately 30 - 45 minutes or until they are fork tender.
4
Remove the baked potatoes from the oven and set aside to cool.
5
When the potatoes are cool enough to handle, cut the top off of each potato, careful scooping out the potato “flesh” on the inside, reserving the scooped out potato. Leave about 1/4 inch to create a baked potato shell (like you would to make twice baked potatoes). Place the prepared potato shells on a baking sheet and set aside.
6
In a large bowl, whisk the eggs, chopped mushrooms, ham, onion and shredded cheese together until combined. Add the reserved potato centers into the eggs and mix everything together. Salt and pepper to taste.
7
Divide the egg mixture between the prepared potatoes dividing and sprinkling the parmesan cheese over the tops of each potato. Place the potatoes back in the oven for about 20 minutes or until the egg mixture has cooked through.
8
Remove from the oven and serve with your favorite fruit, greens or breakfast sides. Enjoy!
Tags:
Baked PotatoesBreakfast BakeBreakfast IdeasBrunch IdeasChef BryanCooking with Chef BryanEgg IdeasPotato Ideas
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