Loaded Breakfast Potato Skins

Loaded Breakfast Potato Skins

Seasoned potato skins loaded with potatos, eggs, bacon and cheese.

Ingredients

4 large russet potatoes
5 large eggs, scrambled and cooked
1 Tablespoon Milk
8 slices bacon, cooked and crumbled
1/2 tsp McCormick® garlic powder
1/2 tsp McCormick® paprika
1/4 tsp McCormick® pepper
½ teaspoon salt
2 Tablespoon Olive oil
1/2 cup shredded cheddar cheese
Optional toppings: green onions, salsa, sour cream

Directions

Preheat oven to 375 degrees. Wash and scrub potatoes and prick with fork. Wrap in foil and bake for 1 hour.
Beat eggs together with the milk. Add to a medium skillet and scramble until no longer runny. Place into a medium sized mixing bowl. Add the cooked and crumbled bacon to the eggs.
Once the potatoes are baked and slightly cooled, cut them in half lengthwise. Scoop out the pulp leaving about ¼ inch of layer around the skin. Put the pulp with the eggs and bacon.
In a small bowl mix together garlic powder, paprika, pepper, and salt. Lay the potato skins on a greased baking sheet skin side up and brush with olive oil. Sprinkle about half of the spices on top of the potato skins. Bake at 475 for about 8 minutes. Remove from oven.
Sprinkle remaining spices with the eggs, potato, and bacon. Fill the tops of each potato skin with the eggs, potato, and bacon and top with cheese. Put back into the oven for about 2 minutes or until cheese has melted. Top with your favorite toppings.

From:
The Recipe Critic

October 27th, 2015|Appetizer, Breakfast|

Cheesy Southwest Egg Bake

Everything you love about breakfast in one delicious pan. In the oven in 20 minutes!

Ingredients

1 package (12 oz) bulk chorizo or spicy pork sausage
1/2 cup chopped onion
3/4 cup chopped bell pepper (any color)
10 eggs
1/4 cup whipping cream
2 cups shredded pepper Jack or Mexican cheese blend (8 oz)
1 teaspoon red pepper flakes
1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits
1 tablespoon vegetable oil

Directions

Heat oven to 375°F. In 12-inch ovenproof skillet, cook sausage, onion and bell pepper over medium-high heat, stirring frequently, until sausage is no longer pink; drain. Remove mixture from skillet; set aside.
In large bowl, beat eggs and cream. Stir in 1 cup of the cheese, the pepper flakes and sausage mixture. Separate dough into 8 biscuits. Cut each biscuit into 6 pieces.
Spread oil in bottom of skillet. Place biscuits in skillet. Pour sausage mixture over biscuits. Top with remaining 1 cup cheese.
Bake 25 to 30 minutes or until egg mixture is set and crust is deep golden brown. Cool 5 minutes before serving.

 
Expert Tips

Chorizo, a coarsely ground pork sausage highly seasoned with garlic, chili powder and other spices, is widely used in Mexican and Spanish cooking. Spicy pork sausage can be used in this recipe instead of the chorizo.
This recipe can also be made in a cast-iron skillet as directed. Don’t have an ovenproof skillet? Bake in a greased or sprayed 13×9-inch glass or ceramic baking dish. Bake 25 to 30 minutes or until egg mixture is set and crust is deep golden brown. Cool 5 minutes before serving

June 2nd, 2013|Breakfast|