Twice Baked Bacon & Egg Potatoes
Here’s a meal that combines all of my favorite breakfast foods in one – Twice Baked Bacon & Egg Potatoes. These are going to be perfect for entertaining at brunch or just to keep in the fridge for yourself!
INGREDIENTS:
INSTRUCTIONS:
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INGREDIENTS:
- 3 large Idaho russet potatoes
- 6 eggs
- 1/4 c. milk
- 1/4 t. salt
- 4 slices of bacon (reserving 2 T. of bacon fat from cooking)
- 4 scallions, chopped finely
- 1/2 c. cheddar cheese, grated
- 1/4 t. pepper
- olive oil, salt and pepper for seasoning the potatoes
INSTRUCTIONS:
- Heat the oven to 400 degrees.
- Wash the potatoes and season them with salt, pepper and just a small amount of olive oil.
- Wrap the potatoes in foil and bake for 45 minutes to an hour until soft.
- While the potatoes are cooking, place bacon into a large skillet and cook until crisp. Reserve 2 T. of the bacon fat before discarding. Let cool and chop into small pieces.
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You can find complete recipes click here!