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Egg-Stuffed Breakfast Potatoes

  • 25 m
  • 45 m
Hilary Meyer
“A make-ahead breakfast perfect for camping or a busy morning—just reheat over campfire coals or in the microwave. Filled with red bell pepper, eggs and cheese, these russet potato boats are bursting with flavor for a breakfast you'll be excited to wake up for.”

Ingredients

    • 3 small-to-medium russet potatoes (6-8 ounces each)
    • 2 tablespoons butter
    • ½ cup finely chopped red bell pepper
    • ¼ cup sliced scallions
    • 3 large eggs, beaten
    • ¼ teaspoon salt
    • ¼ teaspoon ground pepper
    • ½ cup shredded Mexican cheese blend

Directions

  • 1 Prick potatoes with a fork in several places. Microwave on High for 5 minutes. Turnover and continue cooking on High until tender all the way through, about 4 minutes more. (Alternatively, bake at 350°F until tender, 50 minutes to 1 hour.) When cool enough to handle, cut the potatoes in half lengthwise and scoop out the flesh, leaving a ¼-inch border. Chop enough of the potato flesh to equal about 1 cup. (Save the remaining potato for another use or discard.)
  • 2 Heat butter in a large nonstick skillet over medium-high heat. Add bell pepper, scallions and the chopped potato. Cook, stirring often, until the pepper softens, 3 to 4 minutes. Add eggs, salt and pepper and cook, stirring, until set, 1 to 2 minutes. Remove from heat. Fold in cheese.
  • 3 Generously stuff each potato half with about ½ cup of the egg mixture. Let cool completely, then individually wrap with heavy-duty foil. Refrigerate or store in a cold cooler for up to 1 day.
  • 4 Prepare a campfire and let it burn down to the coals. Place the wrapped potato boats 4 to 6 inches above the coals; cook, turning once or twice, until steaming hot and completely heated through, 10 to 15 minutes. Open carefully. (Alternatively, unwrap and reheat in the microwave.)
  • To make ahead: Store in a refrigerator or cold cooler for up to 1 day.
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