Breakfast Baked Potatoes

Fresh off of the inauguration and what feels like a 20 day rain storm, I could definitely use some comfort food. I can't believe I hadn't seen this before. It's got potatoes(a breakfast staple around these parts), bacon, roasted tomatoes, and cheese. It's basically a hug wrapped in carb-loaded heaven. Enjoy!

Breakfast Baked Potatoes (serves 2)
Ingredients:
2 russet potatoes
1/3 cup cherry tomatoes, halved
1 clove garlic, minced
2 tsp olive oil
pinch of dried or fresh thyme
1/2 tablespoon butter
3 eggs, beaten
4 slices bacon, cooked until crisp then chopped
1 ounce jack cheese(or any other salty-melty cheese you have lingering in the fridge)
salt & pepper

Directions:
Wash and pierce your potatoes with a fork. Microwave on the baked potato setting until soft all the way through(each microwave is different but it took about 6.5 minutes for me). While the potatoes are cooking, heat a small saute pan over medium/high heat. Add olive oil then tomatoes, cut side down. Add a pinch of salt and keep an eye on them turning once until caramelized. Add garlic and thyme the last 2 minutes of cooking. This will only take about 5 minutes.

Move tomatoes to one side of the pan and add cooked potatoes to crisp up the skin.

In another pan over medium/low heat. Add butter to melt, then add your beaten eggs. Scramble until desired consistency(we like a soft scramble). Season with salt and pepper.

To assemble, cut potatoes down the top/middle and push ends inward to open. Season with salt and pepper before adding eggs, cheese, tomatoes, and bacon.



2 comments

  1. Really great idea. Will have to try this weekend!

    -Rebecca | www.paperwhiskey.com

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    Replies
    1. Thanks Rebecca! Hope you had a chance to try it out!

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