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Loaded Potatoes Breakfast Skillet

Loaded Potatoes Breakfast Skillet
Serves 2-4

Homemade breakfast potatoes are easier to make than you might think! Partially prepare the potatoes the day before by parboiling them until barely tender. In the morning, breakfast will come together with ease. While pan-fried potatoes are delicious on their own with a little salt and pepper, we love loading our breakfast potatoes with an array of tasty garnishes. In fact, adding a few fried eggs on top make it an entire hearty breakfast!

3 medium Yukon Gold potatoes
3 tablespoons butter
1 onion, medium dice
Kosher salt, to taste
Freshly ground black pepper, to taste
1/8 teaspoon paprika
1/8 teaspoon cayenne pepper
3 Roma tomatoes, seeded, medium dice
1/2 cup Cheddar-Monterey Jack cheese, coarsely grated
1 tablespoon cilantro, finely chopped
2 scallions, white and green parts thinly sliced
1/2 half ripe avocado, sliced

1. In a large pot of salted boiling water, parboil the whole potatoes until just cooked, barely tender to the tip of a knife, about 15 minutes though this varies based on the size of the potatoes. Drain the potatoes and cool. At this stage, the potatoes may be refrigerated for up to three days. When ready for the final preparation steps, dice the potatoes into 1/2-inch cubes.

2. Heat the butter in a large skillet, and sauté the diced onions for about 4 minutes. Add the diced potatoes and cook on medium-high heat, gently tossing until browned on all sides. Take care to not smash potatoes, but instead lifting and flipping carefully with a turner.

3. Season the potatoes to taste with salt and freshly ground pepper. Top the browned potatoes with an array of garnishes including diced tomatoes, shredded cheese, minced cilantro, sliced scallions, and avocado. Serve right in the skillet – it will help keep the potatoes piping hot!




Sauteed Onions

Parboiled Potatoes Diced

Browned Potatoes

Easy Egg Bake Bread Boats
Serves 4-6

These egg-stuffed bread boats are our new, most favorite breakfast item to serve to guests. They are easy to assemble, and delicious to eat! The secret to this dish is one key ingredient, real Gruyére cheese. Nothing can compare with it's nutty, rich flavor when baked and paired with bread and eggs. With this triple combo base, feel free to get creative with additional ingredients. Try using different cheeses, a combination of cheeses, sautéed veggies, bits of meat, or other fun mix-ins such as pesto or salsa.

2 large loaves of freshly baked artisan loaves
4-6 oz. Gruyére cheese, coarsely grated
1 cup diced, cooked ham
3 scallions, white and green parts, thinly sliced
6 large eggs
1 cup half-‘n-half 
1/8 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
1/8 teaspoon paprika

1. Preheat the oven to 350°F.

2. Cut off the top of each loaf of bread, and pull out some of the interior of the loaf to make room for the egg mixture. Place the loaves on a rimmed baking sheet. (Reserve the removed bread for another use such as homemade bread crumbs, croutons, or stuffing.)

3. Grate the cheese, dice the ham and slice the scallions.

4. Whisk the eggs with the half-‘n-half, pepper, salt, and paprika until evenly combined.

5. Fill the bread boats with the ham, onions, and cheese, and then pour the beaten egg mixture over the ham, onions, and cheese. Depending on the size and shape of the loaves, another beaten egg or two may be needed to adequately fill the “boats.”

6. Bake the filled loaves at 350°F for 20-25 minutes, or until eggs are set. The temperature in the center should be 165°F. Slice the loaves into generous pieces, and serve while hot.



Bread Boats


Fill Egg Boats

Cut and serve

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