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Breakfast Baked Potato (with Vegan Option)

This December, I woke up one morning and decided I wanted to combine my two favorite deep-winter comfort foods: baked potatoes and breakfast eggs. And just like that, my Breakfast Baked Potatoes were born. I began serving them to friends as December got chillier & chillier, culminating at our New Year’s cabin getaway to Idyllwild. It’s such a simple dish, but people lose their minds over it. We seriously had people moaning at the breakfast table. Plus, it’s the perfect hearty meal that easily keeps you going all day long while satisfying you deep down into your soul. The following recipe is how I like to make it, but feel free to experiment with ingredients and make it your own.

Serves 6


  • 6 medium-large Russet or Yukon Gold potatoes
  • 6 organic eggs
  • 1 large white or yellow onion
  • 1 carton of cherry tomatoes
  • 1 carton of mushrooms
  • 1 bag of fresh spinach leaves
  • 1-2 garlic cloves (optional)
  • Olive oil
  • Salt & pepper to taste


  1. Preheat oven to 350°.
  1. Rinse and scrub the potatoes, then prick each with a fork 8 times around the skin.
  1. Rub skins lightly with olive oil and place directly on center rack of oven.
  1. Bake for 1hr -1hr 15mins, until skin is crispy but inside is soft.
  1. Wash all vegetables and then chop them, keeping them separated:
  • Chop onion into small chunks
  • Cut mushroom caps into thirds
  • Cut cherry tomatoes in half
  1. Wait until the potatoes are fully baked before cooking the vegetables so everything comes out hot at once.
  1. In a pan on the stove, heat a Tbsp of olive oil and sauté each vegetable separately until cooked through. Then set each aside in separate bowls.
  1. Sauté the spinach until wilted. I like to chop up a garlic clove or two to throw in with my spinach, but that’s up to you.
  1. Lastly, cook your eggs over-easy or over-medium, so you still have a good creamy yolk to cut into.
  1. Put a potato on each guest’s plate and cut it open in half. Have each guest fill their potato with vegetables, then top with their egg.
  1. Salt & pepper to taste.

VEGAN OPTION: Our vegans opted out of the fried egg and melted Daiya cheese on theirs instead. This recipe is adaptable to any taste preference and any diet. When it comes to stuffing a potato, the entire culinary world is literally your oyster. If you can dream it, you can build it.


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Words & Recipe by Christina Huntington // Photography by Sarah Prikryl

© 2016 Sirens and Scoundrels

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