Loaded Breakfast Potatoes Recipes

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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

FAVORITE LOADED BREAKFAST POTATOES



Favorite Loaded Breakfast Potatoes image

My four young children are experts at eating with their hands. This breakfast potato recipe (or "brunchskins") with veggies makes an easy finger food that they love. -Mindy Campbell, Rapid City, Michigan

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 6 servings.

Number Of Ingredients 12

6 medium baking potatoes (about 3 pounds)
1 tablespoon butter
1 each small sweet red, orange and green pepper, finely chopped
1 cup finely chopped fresh mushrooms
1/4 cup finely chopped red onion
1/2 teaspoon salt
1/4 teaspoon pepper
6 large eggs, beaten
1-1/4 cups shredded cheddar cheese, divided
1/4 cup plus 6 tablespoons sour cream, divided
6 bacon strips, cooked and crumbled or 1/3 cup bacon bits
3 green onions, chopped

Steps:

  • Preheat oven to 375°. Scrub and pierce potatoes with a fork; place on a microwave-safe plate. Microwave, uncovered, on high 15-18 minutes or until tender, turning once., When cool enough to handle, cut a thin slice off the top of each potato; discard slice. Scoop out pulp, leaving 1/4-in.-thick shells., In a large skillet, heat butter over medium heat. Add peppers, mushrooms and red onion; cook and stir 4-6 minutes or until tender. Stir in salt, pepper and 1 cup pulp (save remaining pulp for another use). Add eggs; cook and stir until eggs are thickened and no liquid egg remains. Stir in 1/2 cup cheese and 1/4 cup sour cream., Spoon egg mixture into potato shells. Place on a 15x10x1-in. baking pan. Sprinkle with remaining 3/4 cup cheese. Bake 10-12 minutes or until heated through and cheese is melted. Top with remaining sour cream; sprinkle with bacon and green onions.

Nutrition Facts : Calories 467 calories, Fat 23g fat (11g saturated fat), Cholesterol 229mg cholesterol, Sodium 607mg sodium, Carbohydrate 45g carbohydrate (5g sugars, Fiber 6g fiber), Protein 21g protein.

LOADED BREAKFAST POTATOES



Loaded Breakfast Potatoes image

My kids love loaded potatoes in restaurants, so I modified them to make at home. Using the microwave for the potatoes will save you about 10 minutes. I also use thin-skinned red potatoes instead of russets to save on peeling time. -Tena Kropp, Aurora, Illinois

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 6 servings.

Number Of Ingredients 7

1-1/2 pounds red potatoes, cubed
1/4 pound bacon strips, chopped
3/4 cup cubed fully cooked ham
1 cup shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper
Sour cream

Steps:

  • Place potatoes in a microwave-safe dish and cover with water. Cover and microwave on high for 4-5 minutes or until tender., Meanwhile, in a large cast-iron or other heavy skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon. Drain potatoes; saute in drippings until lightly browned. Add the ham, cheese, salt, pepper and bacon. Cook and stir over medium heat until cheese is melted. Serve with sour cream.

Nutrition Facts : Calories 273 calories, Fat 16g fat (8g saturated fat), Cholesterol 45mg cholesterol, Sodium 776mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 2g fiber), Protein 13g protein.

LOADED BREAKFAST POTATOES



Loaded Breakfast Potatoes image

Found this on TOH and was blown away when we made it, was enjoyed by adults and kids alike, and using the microwave to bake the potatoes made the whole process go fast.

Provided by Bonnie G 2

Categories     Breakfast

Time 55m

Yield 6 Potatoes, 6 serving(s)

Number Of Ingredients 14

6 baking potatoes, medium
1 tablespoon butter
1 sweet red pepper, finally chopped
1 orange sweet bell pepper, finally chopped
1 green sweet pepper, finally chopped
1 cup mushroom, finely chopped
1/4 cup red onion, finally chopped
1/2 teaspoon salt
1/4 teaspoon pepper
6 large eggs, beaten
1 1/4 cups shredded cheddar cheese, divided
1/4 cup sour cream, divided
6 bacon, strips cooked and crumbled
3 green onions, chopped

Steps:

  • Preheat oven to 375F.
  • Scrub and pierce potatoes with a fork; place on microwave safe plate.
  • Microwave, uncovered on high 15-18 minutes (depending on your microwave) or until tender, turning once.
  • When cool enough to handle, cut a thin slice of the top of each potato; discard slice.
  • Scoop out pulp, leaving 1/4 inch thick shells.
  • In large skillet, heat butter over medium heat.
  • Add peppers, mushrooms and red onion; cook and stir 4-6 minutes or until tender.
  • Stir in salt, pepper and 1 cup of pulp.
  • Add eggs; cook and stir until eggs are thickened and no liquid egg remains.
  • Stir in 1/2 cup cheese and 1/4 cup sour cream.
  • Bake 10-12 minutes or until heated through and cheese is melted.
  • Top with remaining sour cream; sprinkle with bacon and green onions.

Nutrition Facts : Calories 380.9, Fat 20.3, SaturatedFat 10.1, Cholesterol 226.2, Sodium 511.9, Carbohydrate 33.3, Fiber 4.1, Sugar 4.7, Protein 17

LOADED BREAKFAST SKILLET



Loaded Breakfast Skillet image

Potatoes, bacon, onions, eggs, and shredded cheese make a hearty and delicious breakfast or brunch dish.

Provided by Dorinda Medley

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 50m

Yield 4

Number Of Ingredients 10

4 slices bacon, cut into 1-inch pieces
1 onion, chopped
3 russet potatoes, scrubbed, chopped into 3/4-inch cubes
¼ cup water
2 green onions, sliced
2 cloves garlic, minced
½ teaspoon smoked paprika
kosher salt and freshly ground pepper to taste
4 eggs
1 cup shredded Cheddar cheese

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, 5 to 8 minutes. Drain on paper towels; reserve most of the bacon fat in skillet.
  • Reduce heat to medium. Cook and stir onions until starting to soften, about 5 minutes. Add potatoes; toss to coat evenly in bacon fat. Pour in water and cover skillet with a large lid. Cook, checking occasionally, until potatoes are tender, about 20 minutes. Add green onions, garlic, and paprika. Season with salt and pepper.
  • Make 4 wells in the potato mixture using a wooden spoon, revealing the bottom of the skillet. Crack an egg into each well; season with salt and pepper. Sprinkle cooked bacon and Cheddar cheese over the entire skillet. Replace lid; cook until egg whites are set and yolks are still runny, about 5 minutes.

Nutrition Facts : Calories 418.4 calories, Carbohydrate 43.1 g, Cholesterol 225.6 mg, Fat 18.3 g, Fiber 3.5 g, Protein 21.8 g, SaturatedFat 8.8 g, Sodium 567.1 mg, Sugar 3.2 g

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