Blair and I both love breakfast. Give us some pancakes, hash browns, scrambled eggs and sausage and we are set for the day. But after a fun night out with some friends, we woke up Saturday morning not in the mood to hang out by the stove flipping pancakes.
Insert: baked potatoes, eggs, bell peppers, tomatoes and some cheese. And Bam! – these things made the delicious breakfast dish we decided to name the “Nevada Sunrise”. Influenced by the recipe for an “Idaho Sunrise”, our version comes with different toppings than what is traditionally called for. I’ll be the first to tell you that I’m not too sure I’ll ever make the traditional recipe now that I’ve had ours. This bundle of breakfast goodness is the equivalent of home fries and a fried egg all in one. Make a couple extra potatoes on a baked potato night and you’ll be ready to go the next morning for a delicious and fast breakfast.
- Baked potatoes
- 1 Red and Green bell peppers (chopped up)
- 1/2 cup of grape tomatoes (halved)
- 1 red onion (sliced)
- Eggs (1 per potato)
- Mexican cheese blend
- Butter (1 tablespoon per potato)
- Dried Parsley
- Tabasco *optional, but you’re crazy if you don’t put it on. Seriously, I don’t know what I would do with Tabasco. I love it!
- Spicy breakfast sausage if you’d like!
- Create a baked potato “boat” – cut out a semi-circular section and hollow the inside enough for you to place the egg and fillings inside
- Start frying up the the chopped red and green bell peppers, halved grape tomatoes and sliced red onion till soft
- Place a tablespoon of butter on the bottom of each potato bowl
- Crack 1 egg on top of the butter (I wouldn’t break the yolk) and season to your liking
- Top the egg with the rest of the fillings
- Sprinkle cheese and dried parsley on top
- Cook for 15-20 minutes at 350°
Simple, fast and delicious. Sounds like the perfect breakfast to me… and, trust me, it was!