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 baked potatoes (russett or sweet)
  • 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.

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 2 3
  1. noobcook — March 28, 2010 @ 9:28 pm (#)

    this looks so gorgeous with the baked eggs inside (and the still runny yolks). Yummy!

    • carol dearth — June 11, 2013 @ 2:32 pm (#)

      All I can say is AWESOME …………. With the potatoe that was taken out of the skin I made potato cakes out of them

  2. d — March 28, 2010 @ 10:30 pm (#)

    Looks amazing!!!

  3. TaraTakesTheCake — March 28, 2010 @ 11:53 pm (#)

    this is a fantastic idea, absolutely love it.

  4. grace — March 29, 2010 @ 2:53 am (#)

    three cheers for whomever came up with this awesome idea–its presentation rocks, but more than that, the taste must be outstanding!

  5. Melleah — March 29, 2010 @ 9:24 am (#)

    Wow-these look fantastic. What a great idea!

  6. Wendy — March 29, 2010 @ 9:43 am (#)

    Would it still work if you scrambled the egg?

    • ali — March 29, 2010 @ 10:10 am (#)

      Hi Wendy!

      I wondered that myself. Not 100% sure, but I imagine it would work! It might possibly need to bake an extra five minutes or so to make sure the egg is fully cooked. If you give it a try, let me know how it turns out! :)

      ~A

  7. The Italian Dish — March 29, 2010 @ 10:15 am (#)

    Wow, is that a great idea. You get your eggs, bacon and potatoes all in one dish! I love it.

  8. Don Odiorne — March 29, 2010 @ 11:32 am (#)

    Great looking photos and very easy to do recipe! For other Idaho potato recipes go to http://www.idahopotato.com and be sure to enter the Watching Waistlines and Wallets recipe contest.

  9. Kelly — March 29, 2010 @ 1:16 pm (#)

    These look amazing Ali! I just discovered your blog and immediately bookmarked it. Can’t wait to see what you cook up next! ;)

  10. Susan — March 29, 2010 @ 4:01 pm (#)

    They look super cute, like little canoes? slippers? of delicious-ness, hehe. I can’t wait to try this out… need to go buy some potatoes.

  11. Mike — March 29, 2010 @ 11:33 pm (#)

    Bacon, eggs, cheese, potatoes AND butter?! What a brilliant idea. This dish combines everything I love about food. Can’t wait to try it out.

  12. mcm2847 — March 30, 2010 @ 10:06 am (#)

    I am making these for date night dinner TONIGHT!!!!! I have been salivating at my desk since 9 am over these!!!!!!

  13. Stacy — March 30, 2010 @ 1:04 pm (#)

    These look soooo tasty. They remind me of one of my favorite recipes (http://www.realsimple.com/food-recipes/browse-all-recipes/baked-potato-eggs-10000000659302/) Can’t wait to try them!

  14. my boyfriend cooks for me — April 4, 2010 @ 9:50 am (#)

    Oh my god, these are too cute! Love the idea. And really, could the colours of egg yolk, bacon and herbs be more beautiful together?

  15. blacksnail — April 6, 2010 @ 10:34 pm (#)

    Hi, do u dig out the potato in the “Bowl” and eat them as well? if i just cook with egg white, will it be nice too?? thanks.

    • ali — April 7, 2010 @ 7:37 am (#)

      Hey there! My answers are “yes” and “yes”. :) I didn’t serve the scooped out baked potato part, but nibbled on it while I cooked. And I didn’t try the egg white, but imagine that would be just fine! It may cook slightly faster.

      Enjoy!

      ~A

  16. Megan — April 10, 2010 @ 3:40 pm (#)

    I have one of these currently in the oven. I used ham, mozzarella, and tabasco! I am cooking the left over potatoes right along side them with a dollop of butter and salt and pepper! What a delicious and fabulous idea!

  17. BeckEverything — April 11, 2010 @ 11:56 am (#)

    I made these for Easter morning breakfast, and holy yummness! I had really big potatoes and not a lot of bacon to fill them with, so I actually mashed up some of the scooped-out potato, mixed it with some milk and shredded cheese (like twice-baked potato filling) and put some of that back into the bottom of my potato bowls before everything else. Then I added the bacon, egg, cheese, and parsley on top so it all came up to the edge of the bowl. Turned out delicious! The eggs were perfectly cooked. I liked the mashed potato inside; it combined with a bit of the egg white to add a really fluffy textural dimension underneath the crunchy bacon and gooey cheese. Thanks for sharing this recipe, it’s definitely going into my weekend breakfast rotation! :)

  18. Lisa Wear — April 19, 2010 @ 1:38 pm (#)

    Made these for dinner Friday night. ALL kids loved them!

  19. GrapeSugar — April 23, 2010 @ 2:13 pm (#)

    I’ve never seen anything like this! YUM! I so want to make these, tonight!…maybe I should do the baked potatoes tonight, THEN have left overs for breakfast this weekend…thanks for helping me plan! :)

  20. Ashley — May 6, 2010 @ 11:30 pm (#)

    Wooooow! I’ll have to plan it one day so that I can bake the potatoes the night before, scoop and fill them in the morning, then have the inside parts for dinner!

  21. Cait — May 23, 2010 @ 3:20 pm (#)

    Just tried this out and it was really good!

  22. Richard Turner — May 25, 2010 @ 7:24 pm (#)

    This looks absolutely incredible, and goes along with something I’ve been wanting to do here as of late. I’ve been looking for different ways to incorporate eggs into things.. as you mentioned, it must be in right now or something. Thanks for the recipe!

  23. CollegeCook2012 — June 7, 2010 @ 7:30 pm (#)

    This was absolutely delicious! And it’s great for a college kid on a budget =) To answer Wendy’s post, I cooked these for the full 25 minutes and the yolk cooked all the way through, so it was moist but not runny. (I hate runny eggs!) I used garlic salt and also added a splash of green tabasco sauce. Perfect! Thanks for the recipe!

  24. Cait — August 29, 2010 @ 10:02 am (#)

    These are the best with sour cream too :)

  25. Monica — September 18, 2010 @ 7:45 am (#)

    I just made these with egg beaters since I’m still a little unsure about eating eggs and they are wonderful! I used shallots and mixed it inside the potato. Also when I was baking the potatos, I brushed olive oil and sea salt on the outside so the skins tasted amazing. Such a good idea that I’m going to make them again tomorrow morning! Love this blog =)

  26. sarah — September 22, 2010 @ 5:57 pm (#)

    this looks so tasty! i’ll have to try it with some garlic and fresh rosemary

  27. shirley — November 16, 2010 @ 8:24 pm (#)

    Wow, is that a great idea, i love it

  28. Throckmorton Jones — November 18, 2010 @ 5:43 am (#)

    These look delicious! I’ll remember this recipe for the next time we have left over baked potatoes. Can’t wait to try them!

  29. Keith — November 18, 2010 @ 8:32 am (#)

    My wife would die for these. When I asked her what her favourite food was she simply responded “anything with a potato”. I think we should move to Idaho, she’d be a very happy camper indeed. She loves eggs too so perfect combo. I love it when people come up with new and visually interesting food ideas, very clever. Just shows what a little imagination can do.

  30. Queen_d — November 18, 2010 @ 10:25 am (#)

    I made one this morning with last night’s baked potato. Oh yum!

  31. Ash — November 20, 2010 @ 1:32 pm (#)

    I made this last night for dinner, but I scrambled the eggs and mixed the salt, pepper and parsley into the cavity of the potato, and boy was it magical! Thanks for this posting, it really made my weekend!

  32. Andrew smyth — November 23, 2010 @ 2:23 am (#)

    Made this the other day and it was delectable. I did however make a couple changes. Instead of parsley I used fresh chopped cilantro. The potato broke on me so i had to use extra whites to compensate. As for the leftover potato filling, I just made hash browns……with the extra cheese and the egg yolk all mixed together. plopped the spud bowl on top of the hash and om nom nom. This was really really tasty. thanks

  33. Peter — December 25, 2010 @ 8:57 pm (#)

    Just put two of these in to the oven – one with beaten egg (my moms), one that’s just like the recipe (mine). I used mozzarella cheese and gouda on the egg that will be sunny side up, mozzarella and sharp cheddar on the scrambled variety. I used pork loin that I had slow cooked the day before, and I sauteed it with a small amount of jalapeño and a lot of green onion. I made 3 layers in mine, cheese, egg, cheese, and then topped it with the portion of the baked potato I had cut off. My mom just beat all her ingredients together, and then topped it with the cut off portion. We’ll see how they turn out (but I think they’re going to be fantastic!).

  34. Jennifer — December 26, 2010 @ 2:21 pm (#)

    Fantastic. I made a couple of these the other day; I forgot to add butter, but they were still delicious. My boyfriend keeps asking me to buy more potatoes so we can have more! When I baked the potatoes in the beginning, I lightly coated the skins in olive oil and rolled them in kosher salt, which made them that much yummier.

  35. Laura — January 5, 2011 @ 4:11 pm (#)

    Oh brilliant. Thank you so much for posting these! I’m going to have a baby at the beginning of March, and I’m attempting to put together some recipes that are nutritious and go on the table in a flash, for after he’s born. This will make a great meal with a nice green salad!

  36. zee — January 26, 2011 @ 7:03 pm (#)

    I never thought of making anything like this, looks so good. I will try it this weekend.

  37. Paulina — January 27, 2011 @ 3:07 pm (#)

    This looks so delicious I can barely look at it! I’m going to try it out tonight with this homemade cheese recipe I found! exciting

    http://www.fourgreensteps.com/community/recipes/appetizers/homemade-mozzarella-cheese

  38. Natalie — January 29, 2011 @ 10:52 pm (#)

    This looks delish!! I can’t wait to try it out for our Breakfast Dinner night. Just had a question about the bacon though. Do you cook it first and then re-bake it or do you just cook it in with the potato?

  39. DCB — February 4, 2011 @ 12:39 pm (#)

    Just made this for breakfast. I added Rosemary to the mix. Fantastic! Next time, I’m thinking chives.

    If you’re like me and my grandparents, you’d rather have the white completely cooked and the yolk gooey. With all the toppings it’s hard to tell if the egg is done. I kept thinking the little bit of liquid around the edge of the inside meant that it wasn’t cooked through, but it turned out it was. A little butter or water or something will collect, so if you want to find out whether it’s cooked how you want it, just push the toppings aside. After 20 minutes of baking, even if it’s not fully cooked, it won’t disturb the egg.

    Thanks for this!

  40. Kate — March 17, 2011 @ 1:12 pm (#)

    I just made my mom one of these for her birthday and she loved it! I used basil instead of parsley because we didn’t have any. And I put all the potato scoopings into a bowl with butter, cheese, bacon and sour cream. These are delicious. :)

  41. kyle pixley — April 6, 2011 @ 6:23 pm (#)

    I made some of these and they are really good, but I needed to cook them for 40 min because the eggs and the potato itself. I am not sure if it is because I put too much butter in it because I very may well have. Also it might have been cause I was working with small potatoes and big eggs not sure, but they are my on the list of my favorite foods now.

  42. JDG — April 13, 2011 @ 1:17 am (#)

    This, with cilantro, instead of parsley, would be fantastic.

  43. JIm Lee — April 18, 2011 @ 2:26 pm (#)

    This has to be the coolest recipe I’ve seen lately. The variations are endless, e.g. sausage, scrambled eggs, ham, veggies, etc.

  44. Vickie Wyman — April 18, 2011 @ 2:30 pm (#)

    Yummy! What an awesome idea going to give this a try.. Thank you

  45. Eating In Bed — April 27, 2011 @ 12:05 am (#)

    Wow this recipe looks amazing! I’ve made baked eggs on a bed of day old french bread that was filled with cheese and bacon and topped with. . . more cheese and bacon, but I really want to try this. I love the flavor of runny yolks on potatoes.

  46. Evelyn Curtis — April 28, 2011 @ 8:11 pm (#)

    As an Idahoan, it is a shame to waste the scooped out potato. While you are baking the bowl, I suggest frying the insides in a skillet to serve on the side like a hash brown

    This looks great! I think I will try it tonight.. for dinner! Thanks for sharing!

    • Melissa — December 9, 2013 @ 9:40 am (#)

      Fry up the scooped up potato add some chopped onion and chopped bell pepper….serve with some salsa!

  47. jannelle — May 6, 2011 @ 10:06 am (#)

    boooo.. somehow i managed to miss the `baked` potato part.. hopefully they still cook ? ughh

  48. rachel — May 21, 2011 @ 3:38 pm (#)

    Great recipe! I stumbled upon this a month ago and have already made it twice, thanks! The only thing is I think the ingredients call for two baked potatoes, not one. I got confused at first but I think it was just a small typo.. Thanks again!

  49. Angie Marie — June 13, 2011 @ 8:09 pm (#)

    Love your idaho sunrises!! The boyfriend and I had our own experiment cooking these (with our all purpose potatoes :/ ) still worked though, we loved it! Linked the recipe back to you on my pinterest!

  50. Kendall — June 25, 2011 @ 10:57 am (#)

    We’ve made these a bunch of times since I’ve come across these on Stumbleupon. They are fantastic for any meal, they’re full of protein and other nutritious food. I shared the recipe with my physical trainer and she said her husband and her eat it at least once a week now b/c it’s so tasty and healthy. Perfect for after an intense workout. Thanks!

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