Twice-Baked Breakfast Potatoes
Introduction
If you’re looking for the ultimate hearty breakfast or brunch dish, these Twice-Baked Breakfast Potatoes are a perfect choice. They combine crispy potato skins, fluffy potato filling, scrambled eggs, cheese, beef, and green onions for a loaded breakfast treat. The recipe is flexible—swap in sausage, veggies, or your favorite cheese for endless variations. Best of all, these can be made ahead and reheated, making them great for meal prep or feeding a crowd.
Prep Time: 15 minutes
Bake Time (first bake): 50 minutes
Assembly & Second Bake: 20 minutes
Total Time: ~1 hour 25 minutes
Ingredients (4 servings)
4 large russet potatoes (scrubbed clean)
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
4 large eggs
¼ cup milk (for eggs)
½ cup cooked beef (crumbled) or breakfast sausage
1 cup shredded cheddar cheese (divided)
¼ cup sour cream
2 tablespoons butter
2 green onions (thinly sliced)
Optional toppings: hot sauce, avocado slices, salsa
Instructions
First Bake (50 minutes)
Preheat oven to 400°F (200°C).
Rub potatoes with olive oil, sprinkle with salt, and prick each potato with a fork.
Place directly on the oven rack (or a baking sheet) and bake for 50 minutes, until tender when pierced.
Hands-off time here: you can cook your beef/sausage while they bake.
Prepare the Filling (10 minutes)
Let potatoes cool slightly, then slice each one in half lengthwise.
Carefully scoop out the flesh into a bowl, leaving about ¼ inch of potato in the skin for structure.
Mash potato flesh with butter, sour cream, half the cheese, salt, and pepper.
Make the Scrambled Eggs (7 minutes)
In a skillet, whisk together eggs, milk, salt, and pepper.
Cook over medium-low heat, stirring until softly scrambled (they will finish cooking in the oven).
Assemble the Potatoes (5 minutes)
Stir scrambled eggs and half of the beef into the mashed potato mixture.
Spoon filling back into the potato skins, slightly mounding on top.
Sprinkle with remaining cheese and beef.
Second Bake (15–20 minutes)
Place filled potatoes back on the baking sheet.
Bake at 375°F (190°C) for 15–20 minutes, until cheese is melted and golden.
Serve (Immediate)
Garnish with green onions, a dollop of sour cream, or hot sauce.
Serve warm with fresh fruit or a light salad for a complete breakfast.
Tips & Variations
Veggie option: Use sautéed peppers, spinach, or mushrooms instead of beef.
Meal prep: Store in the fridge for up to 3 days; reheat in oven or air fryer at 350°F until warmed through.
Freezer-friendly: Wrap in foil and freeze; bake from frozen at 375°F for 25–30 minutes.