Breakfast Baked Potato

It’s time you tried a breakfast baked potato! It’s easy! Simply stuff a spud like you would a fluffy omelette (complete with scrambled or a fried egg on top!) and brunch like a champion!

Breakfast Baked Potato

Topping Ideas for Breakfast Potatoes

This is your chance to be creative and add anything you have in the fridge!

I practically live off beans so there are always black beans in my fridge for potato toppage. Avocados or leftover guacamole are great as is shredded cheese and even some fresh spinach. Have fun with it!

  • black beans
  • grated cheese
  • salsa
  • pico de gallo
  • diced or sliced avocado
  • guacamole
  • veggie bacon bits
  • crumbled veggie “sausage”
  • sautéed veggies (onion, pepper, etc…)
  • leftover roasted vegetables
  • fresh or wilted spinach
  • raw or pickled red onions
  • tomato
  • cilantro or scallions
topping options photo collage

Healthy Vegetarian Breakfast Baked Potato

When I posted this bad boy on instagram last week I dubbed it “Huevos Rancheros Breakfast Burrito… minus the burrito”

Relevent? Yes. Wordy? Obnoxiously so!

So let’s just call it a Breakfast Baked Potato. Deal?

I’m pretty sure no matter what you call it it would still rock your plate sooooo before I turn this quickie post into a full length novel, let’s get on with the show!

Fluffy Oven Baked Potatoes

Ooh! and I highly suggest trying it with fresh salsa.

I could probably dip a plain baked potato in salsa and call it a day.

(a really delicious day)

Whether you make this for breakfast, brunch, or the ever-fabulous brinner, these breakfast baked potatoes are sure to rock your plate!

Breakfast Baked Potato

Breakfast Baked Potato

It’s time you tried a breakfast baked potato! It’s easy! Simply stuff a spud like you would a fluffy omelette (complete with scrambled or a fried egg on top!) and brunch like a champion!
5 from 18 votes
Course: Breakfast
Cuisine: American
Keyword: Breakfast Baked Potato
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 1 serving
Author: Jenn Laughlin – Peas and Crayons

Ingredients

  • 1 russet potato
  • 1-2 eggs
  • 2 TBSP black beans
  • 1 TBSP plain greek yogurt or sour cream (skip for paleo)
  • 1 TBSP sliced jalapeños
  • 1-2 TBSP diced or mashed avocado
  • 2-3 tsp salsa (fresh or jarred) or to taste
  • salt and pepper to taste

MORE TASTY TOPPING IDEAS

  • pico de gallo
  • guacamole
  • veggie bacon bits
  • sautéed veggies (onion, pepper, etc…)
  • crumbled veggie "sausage"
  • fresh spinach
  • grated cheese

Instructions

  • Wash and dry a russet potato. Pierce a few times (in different spots) with a fork or knife. Cook via microwave for a speedy breakfast or you can plan ahead and bake the potato while you make coffee.
  • Once your spud is hot and fluffy, splice vertically.
  • While your potato cooked scramble up an egg or two or pan-fry sunny side up – whichever method you love!
  • Season egg(s) with salt and pepper and place at the center of your potato.
  • Next add your toppings! Have fun with it and mix and match your favorites. I like to add black beans, jalapeno, salsa and a dollop of sour cream or greek yogurt.

Notes

As for my T-Rex chefs, you were waiting for me to mention bacon weren’t you? Bacon… Crumbled Sausage… Ham… any breakfast meat that tickles your fancy will work. As long as you acknowledge that veggies are superior, you can eat all the bacon you want without me passing an inkling of judgement. Mwah!
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition

Calories: 311kcal, Carbohydrates: 49g, Protein: 15g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 164mg, Sodium: 145mg, Potassium: 1213mg, Fiber: 7g, Sugar: 3g, Vitamin A: 474IU, Vitamin C: 32mg, Calcium: 83mg, Iron: 3mg

If you get a chance to try this baller breakfast baked potato, let me know! Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!

more breakfast favorites

Hungry for more? Here are some of our fav breakfast recipes from the blog archives:

Tropical Mango Kale Smoothie – this breakfast smoothie makes use of antioxidant-rich kale along with kiwi, pineapple, and mango for a rockin’ green smoothie with fruity tropical flavor

Breakfast Wonton Egg Cups – NEW! These crispy little wonton cups are loaded with eggs, veggies, and cheese for a complete breakfast in every bite!

Healthy Breakfast Salad – paleo and whole30 compliant (woot!) and features crispy sweet potato hash and seasoned fried eggs – so good!

Veggie Breakfast Burritos – we make these a LOT and they’re totally meal prep friendly and freezer-friendly too!

Jenn Laughlin Headshot Photo - About the Author
About The Author:

Jenn Laughlin

Jenn Laughlin founded Peas and Crayons in 2009 after graduating with B.S. in Dietetics from Florida State University and working as a Nutrition Educator for WIC. The goal was simple: create and share delicious tested and perfected recipes with vegetables as the star! Peas and Crayons is know for veggie forward recipes that are colorful and crave-able.

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Recipe Rating




Questions & Reviews

  1. 5 stars
    Great idea! I am still found of the loaded sweet potato but this one scores with the egg, black beans and avocado. Yes, I would like this very much!

  2. This looks amazing! I’ve never been one for breakfast food, so I think this would be perfect for me!

  3. haha thanks chickadee! I just found mrs renfros buy one get one free! omg and of course i had your coupons handy and saved like a bajillion dollars — thank you thank you!!!!!!!

  4. Looks spectacular!! I’ve really been into breakfast foods recently and this is just a STEP UP! Thanks for the idea! 🙂

  5. I am totally digging broading breakfast horizons…as in cereal, bagels and pancakes, while tasty are not the limits of breakfast fare (okay there are a lot of other things on the proverbial menu) but a baked potato is different and I like rule break(fast)ing. ~Deirdre

  6. This is one of those things that make me go…why didn’t I think of that?!? Awesome! Looks sooo good!!!

  7. Ummm … yes, yes and yes. I love Mexican … any way shape or form BUT it’s not always healthy. Love this breakfast alternative … more pure type ingredients, ya know? Love!!

  8. Why did I not think of doing something so simply delicious? Thanks for the tater-inspiration. I am wondering how this masterpiece would be on a sweet potato:) 

  9. Yum! This is like my fave scrambled eggs and hash browns but all in one delicious dish! Love it!

  10. Hmm I never thought of having a baked potato for breakfast …. but I guess it’s no different from home fries! 😉  Another great idea, Jen!

  11. Aw, this looks so yummy!! A great and differet breakfast. I can feel that i’m going to make this bad boy verry soon! (:

  12. WOW! Whgat a great idea, and it looks awesome! I love potatoes because they keep me full, but am not too much on fried potatoes for breakfast. What a great way to get my potatoes in without frying them! Thanks girl!

  13. DELISH!!  I was actually thinking “this would be a great Brinner recipe” right before I saw you typed it!  Great minds, baby!