Baked Loaded Breakfast Potatoes

Hey y'all! When it comes to starting the day off right, nothing beats hearty, crispy, golden Baked Loaded Breakfast Potatoes. This crowd-pleaser is bursting with cheesy goodness, savory bacon bits, and perfectly baked eggs, making it perfect for brunches, holiday mornings, or lazy weekends. Whether you're feeding your family or prepping for a special occasion, these potatoes are a sure way to delight everyone at the table. Let's get cooking!

Save

Why You'll Love This

• Crispy-on-the-outside, fluffy-on-the-inside potatoes for unbeatable texture and taste.
• Easy to customize with your favorite toppings and mix-ins!
• Perfect for meal prep or making ahead for busy mornings.
• Hearty and satisfying for a brunch spread or breakfast for dinner.
• Only basic kitchen equipment needed—no fancy gadgets required.

Ingredients

• 4 medium russet potatoes, scrubbed and diced into ½-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• 6 slices bacon
• 1 cup shredded sharp cheddar cheese
• 4 large eggs
• ¼ cup sliced green onions
• ¼ cup sour cream (optional, for serving)

Directions

Prep & Bake the Potatoes

1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
2. In a large bowl, toss the diced potatoes with olive oil, salt, pepper, smoked paprika, and garlic powder until well coated.
3. Spread the potatoes in a single layer on the prepared baking sheet.
4. Bake potatoes for 25-28 minutes, stirring halfway, until golden and crispy on the edges.

Prepare the Bacon

5. While the potatoes are baking, cook bacon in a skillet over medium heat until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate and crumble when cool.

Assemble & Finish Baking

6. Once potatoes are golden, remove them from the oven. Sprinkle cooked bacon and cheddar cheese evenly over the potatoes.
7. Using the back of a spoon, create 4 little wells in the potato mixture. Carefully crack an egg into each well.
8. Return the baking sheet to the oven and bake for 8-10 minutes, or until egg whites are set and yolks are a little runny (or to your desired doneness).

Serve

9. Garnish with sliced green onions and a dollop of sour cream, if desired. Enjoy hot!

Notes

• Cut potatoes as evenly as possible to ensure even roasting and crispiness.
• Keep an eye on the eggs during the last few minutes to avoid overcooking the yolks.
• For extra crisp, broil potatoes for the last 2 minutes before adding eggs.

Variations

• Veggie Lover's: Add diced bell peppers, onions, or spinach before baking.
• Spicy Kick: Sprinkle with diced jalapeños and use pepper jack cheese.
• Southwestern: Top with salsa, avocado, and fresh cilantro.

Required Equipment

• Large baking sheet
• Parchment paper or aluminum foil
• Mixing bowl
• Sharp knife & cutting board
• Skillet (for bacon)
• Spatula or wooden spoon

Storage Instructions

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in a 350°F (180°C) oven for 10 minutes or until warmed through; the eggs will be firmer upon reheating.
• Not recommended for freezing due to the texture of the eggs and potatoes.

Suggested Pairings & Serving Recommendations

• Serve alongside fresh fruit or a simple salad for a balanced breakfast.
• Add a side of buttered toast or English muffins.
• Enjoy with freshly squeezed orange juice or a hot cup of coffee.

Pro Tips

• Start with cold potatoes for crispier results.
• Don't overcrowd the baking sheet; use two if needed to ensure crisp roasting.
• Let the potatoes cool just a touch before cracking the eggs in to prevent overcooking from residual heat.

FAQ

Can I use a different type of potato?

Yes! Yukon gold or red potatoes also work great; just keep the pieces around ½-inch for even roasting.

Can I make this recipe vegetarian?

Absolutely—simply omit the bacon or replace it with vegetarian bacon or sautéed mushrooms.

Can I prepare this ahead of time?

You can roast the potatoes and cook the bacon in advance, then assemble with cheese and eggs just before baking to finish.

★★★★★ 4.60 from 49 ratings

Baked Loaded Breakfast Potatoes

yield: 4 servings

prep: 15 mins

cook: 40 mins

total: 55 mins

A savory breakfast dish featuring crispy baked potatoes loaded with bacon, cheddar cheese, eggs, and fresh green onions. Perfect for a hearty weekend brunch.

Save

🖨️ Print Pin Recipe

Ingredients

• 4 medium russet potatoes, scrubbed and diced into ½-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• 6 slices bacon
• 1 cup shredded sharp cheddar cheese
• 4 large eggs
• ¼ cup sliced green onions
• ¼ cup sour cream (optional, for serving)

Instructions

1. 1
   Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
2. 2
   In a large bowl, toss the diced potatoes with olive oil, salt, pepper, smoked paprika, and garlic powder until well coated.
3. 3
   Spread the potatoes in a single layer on the prepared baking sheet.
4. 4
   Bake potatoes for 25-28 minutes, stirring halfway, until golden and crispy on the edges.
5. 5
   While the potatoes are baking, cook bacon in a skillet over medium heat until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate and crumble when cool.
6. 6
   Once potatoes are golden, remove them from the oven. Sprinkle cooked bacon and cheddar cheese evenly over the potatoes.
7. 7
   Using the back of a spoon, create 4 little wells in the potato mixture. Carefully crack an egg into each well.
8. 8
   Return the baking sheet to the oven and bake for 8-10 minutes, or until egg whites are set and yolks are a little runny (or to your desired doneness).
9. 9
   Garnish with sliced green onions and a dollop of sour cream, if desired. Enjoy hot!

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 460cal

Protein: 19 gg

Fat: 27 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 36 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

Did you make this recipe?

Please consider Pinning it!