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Sunrise Potato Bowl

Bake the potatoes ahead of time and you’re good to go!

A hearty breakfast usually involves eggs, bacon, and toast. For brunch, we keep all but the toast and replace it with our favorite brunch side: hash browns. But recently we found a recipe that combines our favorite breakfast staples into one delicious bowl of “get up and go” – our sunrise potato bowl is proof that breakfast is the most important meal of the day. A meal like this really speaks for itself – packed full of comfort and goodness all in one perfect potato package.

For this recipe, it’s important to under bake the potatoes slightly, as they will get some additional oven time during the baking process for this recipe. As for the egg inside, balance cooking time based on personal preference; a runnier egg needs less, a more cooked egg needs more time. And the sky’s the limit on how to fill these, but we like to add some seasoning, like garlic and onion powders for great flavor. Chunky bacon bits and a sprinkle of cheddar cheese over the egg, all wrapped in a warm potato bowl helps to make this one satisfying meal.

Nothing says “get up and go” like a hearty breakfast, and when we saw these breakfast bowls come out of the oven, we knew our day would start off right. A baked potato filled with egg, bacon, and cheese combines one of our favorite dinners (baked potatoes) with our favorite breakfast items; two great meals wrapped up into one. Our sunrise potato bowl has all the classic big breakfast ingredients put together in a way that tastes just as good as it looks!

Serves 2

40 minutes

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  • 2 large potatoes (Russet or sweet potatoes), cooled and slightly under baked
  • 2 large eggs
  • 2 tablespoons unsalted butter
  • 4 strips of bacon, cooked and rough chopped
  • ¼ cup shredded cheddar cheese
  • 1 tablespoon parsley, chopped
  • 3 green onions, thinly sliced for garnish
  • Onion powder, as needed
  • Garlic powder, as needed
  • Salt and black pepper, to taste
  1. Preheat oven to 350°F. Line a baking sheet with aluminum foil or parchment paper.
  2. Place potato on its side and cut off top third, making sure to leave ends intact.
  3. Use a spoon to carve out potato to make a bowl.
  4. Add 1 tablespoon of butter to each potato. Carefully break 1 egg into each potato, being careful to keep the yolk in tact. Add ¼ teaspoon salt and ⅛ teaspoon pepper to “bowl,” along with onion and garlic powder.
  5. Gently fill potato with cheese, followed by bacon and parsley.
  6. Bake for 20-25 minutes or until egg has just set. Serve promptly, topped with chopped green onions as garnish.

Recipe adapted from Gimme Some Oven

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