Twice-Baked Breakfast Potatoes – a delicious recipe with baking potatoes, butter, eggs, sausage, sour cream, bacon. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Scrub potatoes; pierce several times with a fork. Place on a microwave-safe plate. Microwave, uncovered, on high for 15-17 minutes or until tender, turning once.
2
Meanwhile, in a large skillet, melt butter until over medium-high heat. Add the eggs; cook and stir until set. Remove and set aside. In the same skillet, cook sausage over medium heat until no longer pink; drain and set aside.
3
When potatoes are cool enough to handle, cut each in half lengthwise. Scoop out pulp, leaving thin shells. In a large bowl, mash the pulp with sour cream. Stir in the bacon, 1/2 cup cheese, 1/4 cup chives, parsley, salt, pepper, eggs and sausage. Spoon into potato shells.
4
Place on a
5
. Bake, uncovered, at 375u00b0 for 12-15 minutes or until heated through. Sprinkle with remaining cheese and chives. Serve with additional sour cream if desired.
1443
kcal
Calories
107
g
Fat
21
g
Carbs
95
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 4 large baking potatoes, 1 tablespoon butter, 4 large eggs, beaten, 10 ounces bulk sausage, and more.
Yes, Twice-Baked Breakfast Potatoes falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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