Breakfast Baked Potato Recipe By Tasty

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ONE-PAN BREAKFAST POTATOES RECIPE BY TASTY



One-Pan Breakfast Potatoes Recipe by Tasty image

Here's what you need: russet potatoes, red bell pepper, small white onion, olive oil, dried rosemary, garlic, paprika, salt, pepper

Provided by Claire Nolan

Categories     Breakfast

Yield 4 servings

Number Of Ingredients 9

3 russet potatoes, cut into bite-size pieces
1 red bell pepper, diced
1 small white onion, diced
olive oil, to taste
1 tablespoon dried rosemary
1 tablespoon garlic, minced
1 teaspoon paprika
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Preheat oven to 500˚F (260˚C).
  • Dice potato, red bell pepper, and onion. Place on a baking sheet.
  • Drizzle olive oil over everything and season with rosemary, garlic, paprika, salt, and pepper. Mix until evenly coated and spread into an even layer.
  • Bake for 30 minutes, stirring every 10-15 minutes.
  • Serve with your favorite breakfast sides.
  • Enjoy!

Nutrition Facts : Calories 282 calories, Carbohydrate 51 grams, Fat 7 grams, Fiber 5 grams, Protein 5 grams, Sugar 7 grams

LOADED BREAKFAST POTATOES RECIPE BY TASTY



Loaded Breakfast Potatoes Recipe by Tasty image

Here's what you need: medium potatoes, onion, bacon, green onion, salt, pepper, taco seasoning, olive oil

Provided by Alvin Zhou

Categories     Breakfast

Yield 2 serving

Number Of Ingredients 8

2 medium potatoes, diced
½ onion, chopped
3 strips bacon, cooked and crumbled
¼ cup green onion, sliced
1 teaspoon salt
½ teaspoon pepper
1 tablespoon taco seasoning
1 tablespoon olive oil

Steps:

  • Preheat oven to 425°F (220°C).
  • Combine all ingredients in a 9x9 inch (23x23 cm) square baking dish and mix evenly.
  • Bake for 30 minutes, flipping every 10 minutes and serve.
  • Enjoy!

Nutrition Facts : Calories 495 calories, Carbohydrate 36 grams, Fat 27 grams, Fiber 4 grams, Protein 24 grams, Sugar 4 grams

BREAKFAST BAKED POTATO RECIPE BY TASTY



Breakfast Baked Potato Recipe by Tasty image

Here's what you need: russet potatoes, olive oil, salt, butter, cheddar cheese, bacon, eggs, salt, pepper, fresh chives

Provided by Vaughn Vreeland

Categories     Breakfast

Yield 3 servings

Number Of Ingredients 10

3 russet potatoes
2 tablespoons olive oil
2 teaspoons salt
1 tablespoon butter
2 oz cheddar cheese
1 tablespoon bacon, diced
3 eggs
2 teaspoons salt
1 teaspoon pepper
1 tablespoon fresh chives, chopped

Steps:

  • Preheat the oven to 350°F (180°C).
  • Carefully pierce potatoes with a fork. On a baking sheet, oil the potatoes well and sprinkle with salt.
  • Bake for about one hour. If making more potatoes, an additional 15 minutes per potato is needed.
  • Once cooled, cut the potatoes vertically, scoop out the inside, and save the scooped out insides (for mashed potatoes, etc.).
  • Spread butter on the inside of each scooped out potato.
  • Add cheese, bacon, one egg per potato, salt, and pepper. Top with chives.
  • Bake 25 minutes, until the egg white has cooked through.
  • Serve warm with chives.
  • Enjoy!

Nutrition Facts : Calories 534 calories, Carbohydrate 55 grams, Fat 26 grams, Fiber 5 grams, Protein 19 grams, Sugar 2 grams

POTATO CRUST BREAKFAST PIZZA RECIPE BY TASTY



Potato Crust Breakfast Pizza Recipe by Tasty image

Here's what you need: frozen hash brown, large eggs, garlic powder, onion powder, kosher salt, dried oregano, olive oil, shredded monterey jack cheese, breakfast sausage, large eggs, kosher salt, freshly ground black pepper, scallions, hot sauce

Provided by Betsy Carter

Categories     Breakfast

Time 50m

Yield 6 servings

Number Of Ingredients 14

30 oz frozen hash brown
2 large eggs
2 teaspoons garlic powder
2 teaspoons onion powder
1 ½ teaspoons kosher salt
1 teaspoon dried oregano
olive oil, for brushing
¾ cup shredded monterey jack cheese
6 oz breakfast sausage, cooked and drained
3 large eggs
kosher salt, to taste
freshly ground black pepper, to taste
2 scallions, thinly sliced, for garnish
hot sauce, to taste, optional

Steps:

  • Preheat the oven to 500ºF (260ºC).
  • Make the crust: In a large microwave-safe bowl, microwave the hash browns on high power for 5-6 minutes, until you can separate the shredded potato pieces with your fingers but they still hold their shape.
  • Transfer the shredded potatoes to a clean dish towel set over a medium bowl. Wring the towel to squeeze any excess liquid from the potatoes.
  • Add the drained potatoes to a large bowl with the eggs, garlic powder, onion powder, salt, and oregano and stir until everything is well incorporated. The mixture should look like mashed potatoes, with a few shredded potato pieces remaining.
  • Line a 12-inch (30 cm) round pizza pan with parchment paper. Transfer the potato mixture to the pan and shape it into a crust, pressing down so that it's an even thickness with a lip around the outer edge. Brush the entire crust with olive oil.
  • Bake for 22-25 minutes, until the crust is beginning to brown and is firm to the touch. Remove from the oven.
  • Reduce the oven temperature to 325ºF (160ºC).
  • Add the toppings: Scatter the Monterey Jack cheese evenly over the crust. Top with the breakfast sausage. Carefully add the eggs, spacing evenly around the pizza. Season the eggs with salt and pepper.
  • Bake the pizza for 10-12 minutes, until the egg whites are set and the yolks are still a bit runny.
  • Top with the scallions and hot sauce, if using, then slice into wedges.
  • Enjoy!

Nutrition Facts : Calories 654 calories, Carbohydrate 43 grams, Fat 45 grams, Fiber 4 grams, Protein 19 grams, Sugar 1 gram

SWEET POTATO BREAKFAST BAKE RECIPE BY TASTY



Sweet Potato Breakfast Bake Recipe by Tasty image

Here's what you need: large sweet potatoes, olive oil, salt, pepper, eggs, tomato, green onion, bell pepper, garlic powder, milk, cooking spray, ham, spinach

Provided by Katie Aubin

Categories     Breakfast

Yield 8 servings

Number Of Ingredients 13

2 large sweet potatoes
1 tablespoon olive oil
2 teaspoons salt, divided
2 teaspoons pepper, divided
8 eggs
1 tomato, diced
¼ cup green onion, chopped
1 bell pepper, diced and cooked
½ teaspoon garlic powder
½ cup milk
cooking spray
10 slices ham
2 cups spinach

Steps:

  • Preheat the oven to 425°F (220°C).
  • Using a mandolin, slice the sweet potatoes lengthwise into about 3-millimeter thick slices.
  • In a large bowl, combine the sliced sweet potatoes, oil, 1 teaspoon of salt, and 1 teaspoon pepper. Toss until well coated.
  • Lay out sweet potato slices on a baking sheet and bake for 10 minutes, until the edges start to crisp.
  • In a large bowl, combine the eggs, tomatoes, green onions, bell pepper, garlic powder, remaining teaspoon of salt, remaining teaspoon of pepper, and the milk. Whisk well.
  • Remove sweet potatoes from the oven and reduce the oven temperature to 400°F (200°C) .
  • Grease a 9 x 5-inch (23 x 13 cm) loaf pan. Line the sides and base of the pan with sweet potato slices, overlapping slightly.
  • Layer half of the ham slices over the sweet potato, then add the spinach, another layer of sweet potato, the egg mixture, the rest of the ham, and the rest of the sweet potato slices.
  • Fold the outside sweet potato slices over the loaf.
  • Bake for 30 minutes.
  • Invert the loaf onto a serving plate, then slice and serve.
  • Enjoy!

Nutrition Facts : Calories 185 calories, Carbohydrate 17 grams, Fat 8 grams, Fiber 2 grams, Protein 10 grams, Sugar 6 grams

BREAKFAST POTATOES {CRISPY OVEN BAKED}



Breakfast Potatoes {Crispy Oven Baked} image

Red potatoes are diced into small chunks, coated in flavorful seasonings and a fair dose of olive oil, and then they are oven roasted at a high temp for perfectly crispy breakfast potatoes!

Provided by Jaclyn

Categories     Breakfast

Time 45m

Number Of Ingredients 7

2 1/2 lbs. red potatoes ((5 large), cut cubes just over 1/2-inch)
1/3 cup olive oil
1 tsp salt, (then more to taste)
1 tsp freshly ground black pepper
3/4 tsp garlic powder
3/4 tsp paprika
1/2 tsp onion powder

Steps:

  • Preheat oven to 450 degrees. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray.
  • Place potatoes in a mound in center of baking sheet. Drizzle with olive oil.
  • Sprinkle potatoes with salt, pepper, garlic powder, paprika and onion powder. Toss well to evenly coat in oil and spices.
  • Spread potatoes even into a single layer. Bake in center of preheated oven 15 minutes.
  • Remove from oven, toss and continue to bake until just tender, about 15 minutes longer.
  • Move oven rack about 5-inches from broiler.
  • Broil potatoes about 2 - 3 minutes until slightly browned (keep a close eye on them and don't walk away they can brown quickly!).
  • Remove and toss, continue to broil until golden brown and crisp on opposite side a minute or two longer. Serve warm.

Nutrition Facts : Calories 207 kcal, Carbohydrate 26 g, Protein 3 g, Fat 11 g, SaturatedFat 1 g, Sodium 362 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

BREAKFAST BAKED POTATO



Breakfast Baked Potato image

I came up with this idea one morning when my son wanted hash browns, but I didn't want to do all the chopping and such. So, I just baked a potato and stuffed all the other breakfast items inside. He loved it and is now making it on his own! And there are many options with this dish.

Provided by Shandel L

Categories     Side Dish     Potato Side Dish Recipes     Baked Potato Recipes

Time 1h10m

Yield 2

Number Of Ingredients 11

1 large russet potato
1 tablespoon vegetable oil
1 pinch salt
⅛ pound sausage, or as desired
2 slices bacon
4 tablespoons butter, divided
salt and ground black pepper to taste
2 eggs
1 tablespoon milk
salt and ground black pepper to taste
¼ cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Rub potato with vegetable oil and salt. Prick several times with a fork and wrap in aluminum foil. Place on a baking sheet.
  • Bake in the preheated oven until squeezable yet firm, about 50 minutes.
  • While potato is cooking, heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set sausage aside in a bowl.
  • Place bacon in the large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Let cool slightly; crumble.
  • Remove potato from the oven. Slice in the center to create a pocket; add 2 tablespoons butter, salt, and pepper to the potato. Stuff potato with crumbled sausage and bacon.
  • Whisk eggs, milk, salt, and pepper together in a bowl.
  • Heat remaining 2 tablespoons butter in a nonstick skillet over medium heat. Pour egg mixture into skillet and scramble to desired doneness, about 5 minutes.
  • Place scrambled eggs on top of meat in potato. Sprinkle Cheddar cheese on top of warm eggs.

Nutrition Facts : Calories 662.8 calories, Carbohydrate 33.5 g, Cholesterol 269.5 mg, Fat 50.1 g, Fiber 4.1 g, Protein 21.2 g, SaturatedFat 24.1 g, Sodium 1039.2 mg, Sugar 2.2 g

BREAKFAST POTATO VOLCANOES RECIPE BY TASTY



Breakfast Potato Volcanoes Recipe by Tasty image

Here's what you need: russet potatoes, bacon, shredded cheddar cheese, eggs, fresh chives

Provided by Julie Klink

Categories     Breakfast

Yield 6 servings

Number Of Ingredients 5

3 russet potatoes
6 strips bacon
1 cup shredded cheddar cheese
6 eggs
2 tablespoons fresh chives, chopped

Steps:

  • Preheat oven to 400˚F (200˚C).
  • On a cutting board, peel potatoes then cut each in half widthwise.
  • Using a melon ball scooper or a metal teaspoon hollow out the potato starting from the cut side, once you have most of the potato hollowed out from that side create a smaller hole on the rounded side and continue hollowing until you can see through the potato.
  • Place potatoes in water to avoid discoloration while you finish hollowing out the rest.
  • Place potatoes with the smaller hole facing up on a parchment paper-lined baking sheet.
  • Wrap one piece of bacon and each potato, tucking in the end of the bacon so it stays in place. You might need to use a toothpick to hold the bacon in place.
  • Bake for 45 minutes, or until bacon reaches desired crispiness.
  • Allow potatoes to cool slightly then press cheddar cheese into the bottom of the potato.
  • Crack an egg over the top hole of the potato being careful not to let too much of the egg white pour over the side.
  • Sprinkle chives over the egg.
  • Bake for 6 to 12 minutes depending on how well done you would like your eggs.
  • Let cool before serving.
  • Enjoy!

Nutrition Facts : Calories 475 calories, Carbohydrate 28 grams, Fat 26 grams, Fiber 2 grams, Protein 28 grams, Sugar 1 gram

IDAHO SUNRISE (BREAKFAST BAKED POTATO)



Idaho Sunrise (Breakfast Baked Potato) image

The perfect Idaho sunrise breakfast!

Provided by dobermanmom

Categories     Side Dish     Potato Side Dish Recipes     Baked Potato Recipes

Time 40m

Yield 1

Number Of Ingredients 5

1 thick-skinned potato
3 tablespoons shredded Cheddar cheese, or to taste
1 egg
1 slice bacon, chopped
1 tablespoon chopped fresh chives, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Poke potato with a knife to allow air to escape while cooking. Wrap potato in a damp paper towel. Cook in a microwave oven until tender, 4 to 6 minutes per side, depending on size.
  • Cut off top of cooked potato lengthwise. Scoop out flesh, leaving about 1/2-inch worth of 'crust.' Sprinkle lining of potato with 2 tablespoons Cheddar cheese. Break egg into potato and top with bacon, remaining Cheddar cheese, and chives.
  • Bake in the preheated oven until egg is set and cheese is melted, 15 to 20 minutes.

Nutrition Facts : Calories 385.7 calories, Carbohydrate 38.2 g, Cholesterol 222.1 mg, Fat 17.2 g, Fiber 4.8 g, Protein 20.2 g, SaturatedFat 8.1 g, Sodium 445.8 mg, Sugar 2.2 g

BAKED BREAKFAST POTATOES



Baked Breakfast Potatoes image

We love to have these breakfast potatoes on Saturday mornings with our eggs. Very tasty, easy to make, and filling!

Provided by lazycook

Categories     Side Dish     Potato Side Dish Recipes     Baked Potato Recipes

Time 1h5m

Yield 8

Number Of Ingredients 11

10 medium red potatoes, cubed
½ yellow bell pepper, chopped
½ red bell pepper, chopped
½ onion, chopped
½ cup chopped fresh basil
½ tablespoon minced garlic
2 tablespoons olive oil, or as needed
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon paprika
½ cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Grease a large nonstick baking dish.
  • Combine potatoes, bell peppers, onion, basil, and garlic in a large mixing bowl. Lightly coat with olive oil. Sprinkle salt, black pepper, and paprika on top and toss to coat. Place in a single layer onto the prepared baking dish.
  • Bake in the preheated oven until potatoes are golden brown and soft, 45 minutes to 1 hour. Remove from the oven and mix in Cheddar cheese. Return to the oven and bake for an additional 5 minutes. Serve.

Nutrition Facts : Calories 260.5 calories, Carbohydrate 44.5 g, Cholesterol 9.1 mg, Fat 6.7 g, Fiber 5.1 g, Protein 7.5 g, SaturatedFat 2.4 g, Sodium 216 mg, Sugar 3.6 g

BREAKFAST BAKED POTATOES



Breakfast Baked Potatoes image

These potatoes are perfect as an alternative to the standard breakfast, or make them for dinner. Equally delicious and gooey.

Provided by Cally

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 25m

Yield 2

Number Of Ingredients 8

1 russet potato, scrubbed
2 tablespoons butter
2 slices American cheese
¼ cup shredded Cheddar cheese
2 eggs
salt and ground black pepper to taste
1 tablespoon sliced green onion
1 teaspoon sriracha sauce, or to taste

Steps:

  • Place potato on a microwave-safe plate; pierce 3 or 4 times with a fork. Cook in the microwave for 5 minutes. Flip using the fork. Cook for 3 minutes more. Cool potato slightly, about 3 minutes. Cut in halve lengthwise.
  • Spread butter evenly over the potato halves. Top each half with a slice of American cheese and Cheddar cheese.
  • Heat a nonstick skillet over medium-high heat. Break eggs and slide gently into the skillet one at a time. Reduce heat to low; cook eggs until whites are firm and yolks begin to thicken, about 2 minutes. Flip and continue cooking until yolks thicken to desired doneness, 2 to 3 minutes more.
  • Place one egg over each potato half; garnish with green onion and sriracha sauce.

Nutrition Facts : Calories 420.9 calories, Carbohydrate 20.1 g, Cholesterol 258 mg, Fat 30.1 g, Fiber 2.5 g, Protein 18.4 g, SaturatedFat 17.4 g, Sodium 859.4 mg, Sugar 1.5 g

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