*Disclosure: This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine. #plantprotein *
Wonderful weekend breakfast. Easy Loaded Baked Potato Breakfast Skillet will give you all the great flavors of a loaded baked potato for breakfast. Great recipe to prepare for an active weekend!
I finally got some great potatoes at the farm-to-table truck this week. Fall must coming since potatoes are coming into season. Of course you can get potatoes at the grocery store any time but I was excited to get some potatoes from the local farms.
Little guy has been enjoying some potato dishes for dinner this week and I made a little something for breakfast as well. I love quick baked egg dishes and thought it would be fun to play around with loading it up as a baked potato. It turned out awesome! This egg skillet is loaded with potatoes that have been browned first, crispy maple bacon, green onion and cheese. (Mmm, love crispy potatoes.)
This would make a perfect breakfast for an active weekend!
I made this breakfast skillet with Silk Almond milk. I usually have almond or coconut milk from Silk in my fridge because I like to use it in my morning smoothies and after-run smoothies and shakes. I do play around with adding it to recipes quite often. I’ve added it to pancakes and they came out soft and smooth, just melt in your mouth. So I knew it would be great in eggs too.
You know, you also don’t have to be a vegetarian or have a lactose intolerance to enjoy Silk. I am not either. Actually, I am quite a carnivore and I “loves my cheese!” But, I do like my coconut and almond milks, as well as other Silk products, like yogurt. All silk products are dairy-free and gluten-free. (You can read up on the benefits of plant-based diet on their site!)
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Loaded Baked Potato Breakfast Skillet
Ingredients
- 1 medium Idaho potato
- salt
- 1 Tbsp. vegetable oil
- 5 crispy slices of bacon
- 2 Tbsp. chopped green onion
- 1/2 cup shredded cheddar cheese
- 4 eggs
- 1/2 cup Silk Unsweetened Almond Milk
- 1 Tbsp. sour cream
- salt fresh cracked pepper
- Optional: some sour cream chopped green onion and bacon for topping.
Instructions
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Preheat the oven to 350.
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Whisk eggs, almond milk, sour cream, salt and pepper until all combined. Set aside.
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Heat a well-seasoned, 10-inch cast iron skillet on stove-top, over medium heat. Add the vegetable oil and spread it around.
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Chop potatoes into small cubes and saute until golden and done. Add a little salt. Take off heat and make sure it's spread evenly over the pan.
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Spread crumbled bacon and chopped green onion over potatoes. Pour egg mixture over the potatoes.
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Place skillet in the oven and bake for 15-17 minutes. Touch the center to make sure the eggs are all the way cooked.
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Note: Yes, you can make this recipe without a cast iron skillet. Just use a regular saute pan to cook potatoes and transfer to a baking dish-
Recipe Notes
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.
More Recipes From Me:
Savory Tomato Basil Bread Pudding
Lemon Coconut Pound Cake Muffins
Peaches and Cream Breakfast Smoothie
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Chris @ Shared Appetite
This is what I want for breakfast right now! It sounds amazing… loaded baked potatoes are the best 🙂
lyuba
Thank you so much, Chris!
Jen
This looks wonderful! Thanks for sharing. Just found your blog…great stuff. I will be back often. 🙂
lyuba
Thank you so much, Jen! I hope you will 🙂
Keisha
I really like your recipes, lots of them, but each one I have seen have the same problem. You don’t tell anyone the serving size. One potato chopped is likely a one to two person serving size but you don’t mention the general size of the skillet, In Broccoli Cheese Casserole you do say a 9×13 baking dish but in BBQ Ranch Chicken Casserole you only say casserole dish. Generally it doesn’t matter how many people the servings are for, family size meals and the like but for this one I would need to likely make double to feed 3 people and 1 teenager that eats like he’s 3 people. For the Broccoli Cheese I’m going to try it for Thanksgiving but I’m expecting 11-12 people. So I’ll just have to make another or more side dishes. It’s not going to stop me though, these look fabulous and you do a wonderful job.
lyuba
Hi Keisha!
You have a great point! I’m so used to using the same size cookware, I don’t think about it sometimes. I really need to. This skillet is a 10-inch skillet. I would say that this recipe would serve four bur I know some teenage boys who can eat the whole thing in one sitting 🙂
Thank you for your comment and for your continued support!
June
Hi, I just tried this recipe this morning and the family loved it! The recipe doesn’t say which step to add the cheese in, so I added it on step five after the bacon and green onions, before the egg mixture. I’d say the recipe would feed a family of five, but my kids are still elementary age, so they don’t eat as much! Thanks for sharing this recipe. Your photos are lovely!
lyuba
I’m so happy you like it, June!!
See, that’s why I’m always not sure how many people it would feed because everyone’s families eat differently 🙂 A teenager will eat much more than my 5 year old for sure.
Thanks for letting me know, I will definitely fix the recipe!
Stacy @Stacy Makes Cents
Ohmygoodness. This was sooooooooooo good! I used some leftover roasted potatoes and it turned out great! Anything with bacon in it is a winner in my book. I did have to cook mine a bit longer…but my oven might possibly be possessed by an oven devil.
lyuba
Awesome!! So glad to hear that, Stacy!
🙂 I’m so glad you liked it!
Rhonda
Apptoximately how many servings in Loaded.Baked Potato Breakfast Skillet? It sounds like a winner.
lyuba
Hi Rhonda! I would say it will feed 4 but it can be more if you serve it with toasts or bowl of fruit in addition. You can also add a couple more eggs if you’d like 🙂