Idaho Sunrise (Baked Eggs and Bacon In Potato Bowls)

Ok, what is up with eggs?!!?  They seem to be in everything lately!  From topping pizzas, to burgers (shout out to Blanc, for KC locals!), to garnishing soups…apparently the incredible, edible egg is now tres chic. Intriguing, but I’m all for it!  :)

One creative idea for baking eggs that seemed new and notable (at least to me) is this great recipe I stumbled across online.  I admit…I was initially drawn to it because I though it looked pretty cute.  (I love anything with “bowls”!)  But I was eventually won over by how incredibly simple and delicious these little guys turned out to be!  Plus, the ingredients are super-economical.  Yay.

Definitely a fun twist on the typical eggs, bacon and hash browns.  Plus, a great way to use up leftover baked potatoes!  Way to go, Idaho….

Idaho Sunrise (Baked Eggs & Bacon In Potato Bowls)

Try this Idaho Sunrise (Baked Eggs & Bacon In Potato Bowls) recipe today! Your morning favorites presented in a creative fashion! You'll love it!

Ingredients:

  • 2 large mostly-baked* potatoes (Russett or sweet potatoes)
  • 1 Tbsp. butter
  • 2 eggs
  • 2 strips bacon, cooked and crumbled
  • 2 Tbsp. shredded cheddar or gouda cheese
  • 1 Tbsp. fresh parsley, chopped
  • salt and freshly ground black pepper

Directions:

Lay the first baked potato on its side, and use a knife to carefully cut off the top third of the potato. With a spoon, hollow out the middle of the potato to make a "bowl", leaving the potato as thick or thin as you'd like. (Just remember, the more room you leave, the more room for eggs, bacon and cheese!) Repeat with the second potato.

Place 1/2 tablespoon of butter in the middle of each bowl. Then gently break an egg into each bowl, careful not to break the yolk. Top with bacon, cheese, parsley, and then season with salt and pepper.

Bake at 350 degrees F for 20-25 minutes, or until the egg whites are set. Serve immediately.

*I recommend baking the potatoes until they are nearly done.  You don't want them to be underbaked, but then extra 20-25 minutes in the oven with the eggs will definitely continue to cook them, and you don't want them to be overbaked.  So I would err on the side of being mostly baked, but not completely.

Recipe adapted from The Village Cook http://thevillagecook.com/idaho-sunrise-a-breakfast/

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Ali’s Tip:

Feel free to experiment with seasonings on these!  Especially if you tried this with sweet potatoes, I imagine some more savory (or spicy!) seasonings would be great!

Leave a Comment:





Comments

  1. Cherri Megasko — August 25, 2015 @ 9:13 pm (#)

    These look so awesome! It’s after 10:00 PM here, but I’m tempted to get up and go to the kitchen to make them. They would be great for a brunch get-together.

    • Hayley @ Gimme Some Oven — August 26th, 2015 @ 11:21 am

      Thanks Cherri, we hope you enjoy them!

  2. Suzanne Page — October 12, 2015 @ 10:22 pm (#)

    This sounds wonderful. What would pair well for a side dish? One potato would not fill up my big husband.

    • Hayley @ Gimme Some Oven — October 13th, 2015 @ 9:42 am

      Thanks Suzanne! Hmmm, since the dish already has eggs, meat and potatoes, we’d probably suggest some fresh fruit — maybe a fruit salad? And maybe biscuits or toast? We hope this helps, and that you and your husband enjoy the dish! :)

  3. Kayla — November 9, 2015 @ 2:13 pm (#)

    It was okay just wish I hadn’t have followed the recipe. I should have blended the eggs so that the yolk wasn’t just a dry ball in the center of everything. Overall a nice eat for any time of the day (substituting a few ingredients). Definitely will make again & let my creativity flow

    • Hayley @ Gimme Some Oven — November 9th, 2015 @ 8:24 pm

      We’re sorry you didn’t care for this as much Kayla! Definitely feel free to whisk the eggs up if you don’t care for a hard yolk.

  4. Alex @ thelifesquare — November 27, 2015 @ 6:50 pm (#)

    Though I am not good at cooking, I tried this recipe and I must say it was simple and kinda awesome. Suggested a restaurant owner to add in the menu :)

    • Hayley @ Gimme Some Oven — November 29th, 2015 @ 9:37 pm

      Thanks Alex, we’re happy you like it – thanks for sharing! :D

  5. Samantha — December 20, 2015 @ 4:43 pm (#)

    Im making these for dinner for myself, the best part of being single is no one tells you what you should eat and when. Its a test run for making these for christmas brunch. 

    • Hayley @ Gimme Some Oven — December 20th, 2015 @ 10:57 pm

      Awesome Samantha, we hope you love these! :)

  6. Sandra — December 27, 2015 @ 3:44 pm (#)

    My family really liked these.  Thank You.  It made brinch different and delicious.

    • Hayley @ Gimme Some Oven — December 28th, 2015 @ 4:07 pm

      Thanks for sharing Sandra, we’re so happy to hear that!

  7. destiny — February 1, 2016 @ 2:00 pm (#)

    i love this idea i mint try this my self

  8. Christina — March 7, 2016 @ 7:49 pm (#)

    Can I put this in the fridge for tomorrow once baked or will that not be a good idea?

    • Hayley @ Gimme Some Oven — March 8th, 2016 @ 8:53 am

      Sure, you can definitely refrigerate this after it has baked and cooled. However, because of the potatoes, we think it tastes best and has the best texture when eaten the first day. We hope you enjoy!

  9. Jeff R — March 9, 2016 @ 5:18 am (#)

    These look great, does the potato need to be baked before you hollow it out?

    • Hayley @ Gimme Some Oven — March 9th, 2016 @ 9:03 am

      Thanks Jeff! And yes, you need to bake the potatoes first. We hope you enjoy these! :)

  10. Amit — March 25, 2016 @ 11:06 am (#)

    This is incredible!  I put some turkey bacon, turkey sausage, sautéed onions and garlic, cayenne pepper, and two eggs (whites only) just to be a little healthier.  Turned out amazing but a shoutout to you for providing the blueprint!!  

    • Hayley @ Gimme Some Oven — March 25th, 2016 @ 2:16 pm

      Thank you Amit — we’re so happy you enjoyed it! :)

  11. Cat — March 26, 2016 @ 8:03 pm (#)

    Wanting to make these on Tuesday for our belated Easter…
    How long did you cook the potatoes before hollowing them out?
    I will be making this vegan with more veggies, Daiya cheese and egg replacer. 

    • Hayley @ Gimme Some Oven — March 31st, 2016 @ 3:36 pm

      Hi Cat! We’re so sorry we weren’t able to answer your comment in time. :( However, this is a suuuuuper old recipe and in reading your comment, we realized we completely missed mentioning that the potatoes should be MOSTLY baked. As in, nearly done, but not completely (otherwise you will over-bake with the eggs). We just edited the recipe. We hope you enjoy! :)

  12. VK — April 5, 2016 @ 5:08 pm (#)

    Loved the recipe. Thank you
    I found the best way to keep the yolk runny was to bake the potato fully and then follow the instructions for filling. i then just popped it in the microwave briefly and it cooked to perfection. You could pop some more cheese on after and flash grill to brown the top. I also fried some mushrooms with the bacon and added. 

    • Hayley @ Gimme Some Oven — April 6th, 2016 @ 8:10 am

      Thanks for sharing VK — we’re glad to hear that! :)

  13. Bernadette — July 7, 2016 @ 3:10 am (#)

    If doing this while camping, place each potato in its own alfoil/silver wrap,, once partly cooked unravel from foil add fillings of your choice,,,, spring onion n muchroom are a great adition,,,, then put top lid back on and rewrap, insuring u remember where the ‘top’ is and back on semi coals… 3-5mins for runny egg, 6-8mins for hard egg, pending on coal heat😉.

    • Hayley @ Gimme Some Oven — July 7th, 2016 @ 9:19 pm

      Thanks for sharing this tip with us Bernadette! Would certainly be fun to try while camping! :)

  14. Ashley — July 21, 2016 @ 3:59 pm (#)

    This looks and sounds awesome! I totally will try it but it was on a page for 25 BEST CAMPFIRE RECIPES….?? Am I missing something? Directions say BAKE at 350 degrees….

    • Hayley @ Gimme Some Oven — July 21st, 2016 @ 9:30 pm

      That’s so strange Ashley — these are definitely baked! We hope you enjoy them! :)

  15. Mike — August 21, 2016 @ 6:19 pm (#)

    so what do you do with the potatoes you scoop out?

    read your recipes before you post them!

    • Hayley @ Gimme Some Oven — August 21st, 2016 @ 8:42 pm

      Mike, it’s totally up to you. You can save the potato bits that you scoop out (you can re-heat them later and add toppings), or you could discard them.

  16. Bee Bee — October 11, 2016 @ 5:59 pm (#)

    I made it without reading anyone’s comments. I made some exactly like your recipe and a few with green onions. I loved the flavour the green onion gave it. Like you suggest, I’d add the spices we like here, which would be a small sprinkle of onion salt and/or garlic salt if not putting the green onions in, as my son won’t eat anything green. lol Thanks for the great recipe. Oh and it was our supper by the way, as nobody was very hungry. All four us enjoyed them.

    • Hayley @ Gimme Some Oven — October 12th, 2016 @ 2:49 pm

      Thanks for sharing with us — we’re so glad you and your family enjoyed these! :)

  17. Bee Bee — October 11, 2016 @ 6:02 pm (#)

    I also used the tops to make potato skins along side of the potatoes. So they didn’t get wasted and I will fry up the insides tomorror for breakfast.

  18. Sissy — November 19, 2016 @ 8:43 am (#)

    Just saw this. With the Instant Pot craze still going strong, I think this recipe could be converted to the IP very easily and would cut the prep time in half. I’m thinking putting the potatoes in the IP for 10 minutes,manual, high,quick release. Maybe wrap the potatoes in foil first. Then, follow the recipe and put back in the IP for 1-1/2 minutes, quick release. Anyone else have suggestions on this?

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