Breakfast Bakers

Breakfast Bakers Image Author: Canadian Living Credits: Breakfast Bakers Image

A duo of stuffed potatoes makes an all-in-one breakfast. Cooking them and the bacon the night before makes pulling this meal together in the morning a snap. Serve with a dollop of sour cream, if desired.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: April 2013

Ingredients

  • 10 eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons butter
  • 1 cup shredded aged cheddar cheese
  • 8 slices bacon cooked and chopped
  • 1/3 cup chopped fresh chives
  • 8 russet potatoes (4 x 2 inches/10 x 5 cm), about 2 lb (900 g)
  • 4 teaspoons olive oil

Method

Whisk together eggs and pinch each of the salt and pepper. In skillet, melt butter over medium-low heat; cook egg mixture, stirring, just until softly set but still slightly runny, about 10 minutes. Stir in 2/3 cup of the cheese, the bacon and 1/4 cup of the chives; set aside.

Meanwhile, cut 3-inch (8 cm) long oval in top of each potato; scoop out flesh, leaving 1/2-inch (1 cm) thick walls. Arrange, cut side up, on baking sheet. Brush inside with oil; sprinkle with remaining salt and pepper. Bake in 450?F (230?C) oven until lightly browned, about 10 minutes.

Fill potatoes with egg mixture. Sprinkle with remaining cheese and chives. Bake until cheese is melted, about 5 minutes.

Nutritional facts Per serving: about

  • Fibre 1 g
  • Sodium 858 mg
  • Sugars 0 g
  • Protein 31 g
  • Calories 548.0
  • Total fat 32 g
  • Potassium 1050 mg
  • Cholesterol 510 mg
  • Saturated fat 13 g
  • Total carbohydrate 34 g

%RDI

  • Iron 34.0
  • Fibre 0.0
  • Folate 48.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 28.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 28.0
  • Vitamin C 64.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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