Breakfast Bake Egg Recipe With Bacon and Scallions

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Crispy baked potatoes stuffed with egg and bacon – a succulent breakfast or lunchtime treat! Practise you ever find yourself getting stuck in a routine when it comes to baked potatoes? All pretty tasty, but they can go a niggling dull over time.

• Tuna Cheese
• Baked Beans
• Chili con carne (if you've got some leftover in the fridge)

How about something a little scrap unlike! Let's scoop out that white potato (and utilise it for one of these delicious mashed tater recipes!), then fill that crunchy potato shell with melty cheese, crispy bacon and scallions. All finished off with a broiled egg – cooked just long enough so the yolk is a fiddling bit runny.

Information technology is possible to use leftover baked potatoes, but if you do, information technology'southward worth heating the spud shells up in the oven for five-10 minutes to warm them through in the center. This volition help the egg white to cook faster when information technology goes back into the oven.

Don't scoop too much potato out of the shell, yous still want to get that potato taste.
When baked in this fashion, the egg, cheese and spud cook together, with the flavors mingling, and so the egg white is fluffier (rather than being a solid lump).

For an extra scrumptious look, reserve a niggling of the chopped bacon and scallions to sprinkle on at the end.

Here's what you'll need for the breakfast bake egg:

Serves 3

• 3 large baking potatoes
• one cup shredded cheddar cheese
• eight rashers cooked bacon, chopped
• Small bunch scallions, chopped
• 3 eggs
• Pinch of salt and pepper

Step past step preparing tips:

1. Preheat the oven to 400f. Prick the potatoes a few times with a fork and place in the oven. Cook for 60-90 minutes (depending on the size of the potatoes) until cooked throughout. Once cooked, remove from the oven and very advisedly (use a kitchen towel to protect your hand), slice the peak off the potatoes, then scoop out most of the potato (the removed white potato tin be used for something else – creamy mashed potatoes anyone?).
2. 

2. Fill the tater shells with the cheese, then meridian with the bacon and scallions. Crack the eggs into the potatoes (I find it easier to scissure each egg into a small bowl, then pour into the spud – this ways y'all can check for egg trounce or whether the yolk has broken). Sprinkle with a pinch of table salt and pepper.

3. Place back in the oven for thirteen-xvi minutes until the white has merely set. You may demand to check a couple of times for the last few minutes. Cooking for this amount of time should ensure the yolk is all the same a little flake runny.

4. Serve immediately.

What's your favorite weekend breakfast? nosotros'd love to hear, tweet us @diyscom!

Prep Time five minutes

Melt Time i hour 45 minutes

Total Time one hour 50 minutes

Ingredients

• 3 large baking potatoes
• 1 cup shredded cheddar cheese
• 8 rashers cooked salary, chopped
• Small bunch scallions, chopped
• 3 eggs
• Pinch of table salt and pepper

Instructions

1. Preheat the oven to 400f. Prick the potatoes a few times with a fork and place in the oven. Cook for 60-90 minutes (depending on the size of the potatoes) until cooked throughout. Once cooked, remove from the oven and very advisedly (apply a kitchen towel to protect your paw), slice the top off the potatoes, then scoop out almost of the potato (the removed irish potato tin be used for something else – creamy mashed potatoes anyone?).
2. Make full the potato shells with the cheese, then height with the bacon and scallions. Crack the eggs into the potatoes (I find it easier to crack each egg into a pocket-sized basin, and so pour into the spud – this means y'all tin cheque for egg trounce or whether the yolk has broken). Sprinkle with a pinch of salt and pepper.
3. Place back in the oven for xiii-sixteen minutes until the white has merely set up. Yous may need to bank check a couple of times for the last few minutes. Cooking for this amount of time should ensure the yolk is nonetheless a trivial bit runny.
4. Serve immediately.

Nutrition Data:

Yield:

3

Serving Size:

one
Amount Per Serving: Calories: 712 Full Fat: 33g Saturated Fat: 14g Trans Fatty: 0g Unsaturated Fatty: 16g Cholesterol: 265mg Sodium: 1094mg Carbohydrates: 66g Fiber: 7g Sugar: 4g Protein: 37g

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Source: https://www.diys.com/baked-egg-breakfast-boats-bacon-scallions/

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