Stuffed Breakfast Baked Potatoes
Is there anything better than a warm, hearty breakfast to start the day? These Stuffed Breakfast Baked Potatoes bring together crispy baked potatoes, savory sausage, smoky bacon, sautéed peppers and onions, and fluffy scrambled eggs—all topped with melted cheddar cheese. They’re everything you love about a breakfast skillet, neatly packed inside a baked potato.
These can be prepped ahead, customized with different fillings, and are a great way to use up leftover baked potatoes. Let’s get started!
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Ingredients
- 2 large baking potatoes (I like to use the jumbo baking potatoes that are sold loose in the supermarket—they’re perfect for stuffing!)
- 8 large eggs
- ½ lb. cooked sausage, crumbled
- 4 strips bacon, cooked and crumbled
- ½ cup diced bell peppers
- ½ cup diced onions
- 1 cup shredded cheddar cheese
- 2 tbsp olive oil (plus extra for potatoes)
- Salt and pepper, to taste
How to Make Stuffed Breakfast Baked Potatoes
Step 1: Bake the Potatoes
Preheat the oven to 450°F. Wash the potatoes, rub them with olive oil, and season them with salt and pepper. Place them on a baking sheet and bake for 45-50 minutes, or until fork-tender. Remove from the oven and let them cool slightly before cutting them in half lengthwise.
Step 2: Scoop & Save
Use a spoon to scoop out the inside of each potato, leaving about ¼ inch of potato intact. Save the scooped-out potato for another recipe—mashed potatoes, potato pancakes, or even a creamy soup. Set the hollowed-out potato halves aside.
Step 3: Sauté the Vegetables & Add Sausage
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onions and peppers and sauté until they soften. Stir in the cooked sausage and let it warm through. (If using raw sausage, cook it first, then add the onions and peppers.)
Step 4: Scramble the Eggs
Crack the eggs into a bowl and beat them with a fork. Pour them into the skillet with the sausage and vegetables. Stir and scramble the eggs until fully cooked and fluffy.
Step 5: Stuff & Bake
Spoon the scrambled egg mixture into each potato half. Sprinkle shredded cheddar cheese over the top, then finish with crumbled bacon. Place the stuffed potatoes back in the oven and bake at 400°F for about 10 minutes, or until the cheese is melted and bubbly.
Storage & Make-Ahead Tips
Make Ahead:
- Bake and scoop out the potatoes a day in advance and store them in an airtight container in the refrigerator.
- Cook the sausage, onions, and peppers ahead of time and keep them refrigerated.
Storing Leftovers:
- Store stuffed potatoes in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 350°F oven for 10-15 minutes, or microwave until warm.
Freezing Instructions:
- Wrap unbaked stuffed potatoes tightly in foil and place them in a freezer-safe bag.
- Bake straight from frozen at 375°F for 20-25 minutes until heated through.
Variations & Toppings
Try different flavors and toppings to switch things up:
Different Fillings:
- Swap sausage and bacon for mushrooms and spinach for a vegetarian version.
- Add black beans and taco seasoning for a southwestern twist.
- Use chorizo and jalapeños for a spicy kick.
Toppings:
- Add hot sauce or salsa for extra flavor.
- Spoon on a little sour cream before serving.
- Sprinkle with chives or green onions for a fresh finish.
- Serve with guacamole for a creamy touch.
These Stuffed Breakfast Baked Potatoes make a hearty, satisfying breakfast. Make them ahead for busy mornings, customize them with your favorite fillings, or enjoy them for brunch. I always look for the jumbo baking potatoes sold loose at the supermarket—they’re perfect for stuffing! Try them out and see what fun variations you can create!
Traeger Smoked Mini Stuffed Peppers
Overnight Breakfast Casserole Recipe
Stuffed Breakfast Baked Potatoes
Ingredients
- 2 large baking potatoes
- 8 large eggs
- ½ lb. cooked sausage crumbled
- 4 strips bacon cooked and crumbled
- ½ cup diced bell peppers
- ½ cup diced onions
- 1 cup shredded cheddar cheese
- 2 tbsp olive oil plus extra for potatoes
- Salt and pepper to taste
Instructions
- Use a spoon to scoop out the inside of each potato, leaving about ¼ inch of potato intact. Save the scooped-out potato for another recipe—mashed potatoes, potato pancakes, or even a creamy soup. Set the hollowed-out potato halves aside.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onions and peppers and sauté until they soften. Stir in the cooked sausage and let it warm through. (If using raw sausage, cook it first, then add the onions and peppers.)
- Crack the eggs into a bowl and beat them with a fork. Pour them into the skillet with the sausage and vegetables. Stir and scramble the eggs until fully cooked and fluffy.
- Spoon the scrambled egg mixture into each potato half. Sprinkle shredded cheddar cheese over the top, then finish with crumbled bacon. Place the stuffed potatoes back in the oven and bake at 400°F for about 10 minutes, or until the cheese is melted and bubbly.