I have been super into brunch recipes lately, but brunch at my house is limited because our stove-top is down to only two burners. (I would get them fixed, but we’re going to renovate, so why bother?) Two burners = bacon and eggs. Or bacon and pancakes. Definitely not bacon, eggs, hash browns, sausage, AND pancakes. So I have to prep something in the oven. So I decided to try baking an Egg in a Twice Baked Potato which is also known as an Idaho Sunrise.
I had absolutely no idea they were called Idaho Sunrise Potatoes! But I love when breakfast foods have silly names!
Ready to make them? You’ll need a few ingredients and the full printable recipe is below:
- Russet potatoes
- Olive oil
- Sea salt
- Chicken sausage
- Green onions
- Cheddar cheese
These Idaho Sunrise Potatoes are definitely going on my “go-to brunch recipes” list. They were easy to make, very filling, and maybe most importantly, they free up my stove-top. These could also be made using sweet potatoes!
With this potato recipe, I’m looking forward to hosting our next Sunday brunch with friends. We haven’t hosted one in awhile and it’s one of my favorite things to do. I think we just got way too busy with work and weekends became time to do chores and run errands, work on our new house, and just get out of town. But hopefully we can host another Sunday brunch soon.
- 4 Russet potatoes
- 2 Tbsp Olive oil
- 1 Tbsp Sea salt
- 3-4 Tbsp Butter
- 2-3 Tbsp Milk
- 4 Chicken sausages, cooked and sliced
- 8 Eggs
- 4 strips of bacon, cooked and crumbled
- 2 Green onions, Diced
- 1/2 cup Cheddar cheese, shredded
- Preheat your oven to 400 degrees F.
- Scrub wash and dry your potatoes, coat them with olive oil and sprinkle them with sea salt.
- Arrange potatoes on a baking sheet and bake for 1 hour.
- As the potatoes bake, cook your chicken sausage and bacon, and slice your cheddar cheese and green onions.
- When the potatoes are done baking, slice each potato in half and scoop out the middle.
- Prep the middle potato as mashed potatoes by adding butter and milk and mashing until creamy.
- Slice your cooked chicken sausages and add them to the mashed potatoes.
- Refill each potato with your mashed potatoes and sliced sausage, making sure to leave a shallow hole in the middle of each.
- Crack an egg onto the top of each potato.
- Sprinkle with pepper and green onions.
- Bake for 15 minutes at 375.
- Remove from oven, add a handful of shredded cheddar cheese to the sides of each potato.
- Bake for another 5-10 minutes or until the eggs have set.
- Remove from oven and sprinkle with crispy bacon bits.