Description

Leftover baked potatoes would be great to use in these breakfast potatoes. These potatoes turn out crispy on the outside and are loaded with all of your breakfast favorites: eggs, bacon and cheese! Add your choice of toppings to complete the meal.

Ingredients

• 4 large russet potatoes
• 5 large eggs, scrambled and cooked
• 1 T. milk
• 8 slices bacon, cooked and crumbled
• ½ t. garlic powder
• ½ t. paprika
• ¼ t. pepper
• ½ t. salt
• 2 T. olive oil
• ½ c. shredded Cheddar cheese
• toppings: green onions, salsa, sour cream, chives

Steps

1. Preheat oven to 375 degrees. Grease a baking sheet.
2. Scrub potatoes; prick them with a fork several times; wrap in aluminum foil; bake 1 hour.
3. Beat eggs with the milk; pour into a medium, greased, hot skillet; scramble until no longer runny. Place into a medium sized mixing bowl; add the cooked, crumbled bacon to the eggs.