Loaded Baked Potato Scramble Bowl

The ultimate comfort food breakfast fix for a hungry diner.

  • Prep time: 10 min
  • Makes: 1 serving
  • Cook time: 0 min

Nutritional Information

PER SERVING

  • Calories 650
  • Fat 48 g
  • Saturated Fat 18 g
  • Cholesterol 706 mg
  • Carbohydrates 23 g
  • Fibre 5 g
  • Sugars 1 g
  • Protein 35 g
  • Sodium 1040 mg
  • Potassium* 830 mg

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued.

Ingredients

2 tsp / 10 mL
each vegetable oil and butter, divided
3/4 cup / 175 mL
Prestige Ultra™ Liquid Whole Egg
3/4 cup / 175 mL
chopped baked potato with skin (about 1/2 medium Russet potato)
1/4 cup / 60 mL
chopped cooked bacon (about 2 slices)
1/4 cup / 60 mL
shredded Cheddar cheese
1 tbsp / 15 mL
sour cream
Chopped green onion

Directions

  1. Heat half the oil and butter in a small skillet set over medium-low heat; add eggs and softly scramble until just about set (about 2 minutes).
  2. Meanwhile, crisp baked potatoes on the flat top or in a separate skillet until golden. Add potatoes to scrambled eggs and stir gently to combine.
  3. Transfer egg mixture to a serving bowl and top with bacon, Cheddar, sour cream and green onions.

Tips

  • Customize and add colour to bowls with additional vegetable toppings such as blanched broccoli spears, diced peppers, corn, sautéed mushrooms etc.
  • Make this a steakhouse breakfast bowl by topping with sliced cooked steak and a drizzle of steak sauce.
  • Bake potatoes at 350F (180C) for 60 minutes or until fork tender and skin is crisp. Cool to room temperature and roughly chop. Reserve in refrigerator for up to 3 days.
  • Bake bacon on a rack on a rimmed baking sheet at 350F (180C) for 25 to 30 minutes or until crisp; cool and chop. Reserve in refrigerator for up to 3 days.

Step by Step Scramble Bowls

Scramble Base

Scrambled Prestige Ultra Liquid Whole Egg and crispy baked potato

Topping Layer 1

Add crumbled cooked bacon

Topping Layer 2

Add blanched broccoli and diced red pepper

Optional Garnish

Shredded Parmesan, green onions and balsamic drizzle