This simple Egg Boat Potato Casserole dish is a quick prep and makes for a delicious breakfast or dinner.
Happy Friday! This week felt like Friday would never come!
Cue my sun-bathing dog to really get the #Fridayvibe going. And yes, I find everything that my dog does to be absolutely adorable 🙂
This Egg Boat Potato Casserole is great for a week day breakfast or dinner or for a simple brunch meal on the weekend. The great part is that you can bake the potatoes the day, or even several days before, and keep them store in the fridge.
Bake your potatoes for one hour and once cool enough to handle, cut into large chunks and place in a greased casserole dish. I left the skins on the potatoes, but if you or your family don’t like potato skins then remove the skins before you cut into chunks. I used a 1.5 quart oval baking dish.
Next, strategically place a few dots of Sriracha sauce on top of the potatoes. If you love Sriracha and/or spicy foods then add more. This can be eliminated completely if you aren’t a fan of spicy foods. Add 3 – 1 tbsp dollops of butter to the potatoes.
You can see Emmy here hard at work on approving this recipe. Not quite tall enough to be able to steal a bite, though it isn’t for lack of effort. Like me, she feels the need to investigate any sort of food smell that she encounters. Who cares if we just had a treat…
Season with seasoning salt and pepper. Add your crumbled bacon. With a spoon, make four small wells in the potatoes for your eggs. It is best if they aren’t touching. These will be the ‘boats’ in your casserole. Yes, people you are making boats in your sea of potatoes. Stay with me here… Crack one egg into each well. Sprinkle with cheese.
Bake for 30 minutes or until the eggs are set. When I pulled mine out, the eggs were just set and the yolks were soft and just a little bit runny, similar to an over-easy egg. Lower or raise your cooking time if you prefer your eggs runnier or harder. Sprinkle with chopped green onions and serve with a dollop or two of sour cream.
|Egg Boat Potato Casserole|| |
- 6 large baking potatoes (Russet or Yukon)
- 3 tbsp of butter
- 1 tsp Sriracha Sauce
- 5 slices of your favorite bacon, cooked & crumbled
- 4 eggs
- ½ cup cheddar cheese, shredded
- 2 tbsp green onions, chopped
- Extra cheddar cheese, green onions and some sour cream to serve with
- Preheat oven to 425 degrees Fahrenheit.
- Thoroughly scrub potatoes clean. Pierce skins with a fork two-three times per potato. Wrap each potato in tin foil and bake in oven for approximately one hour or until they potatoes can be dented when gently pushed with your fingers. *
- Allow potatoes to cool until you are able to handle. Chop into large chunks and place in a greased 1.5 quart casserole dish.
- Add 3 tbsp of butter in small chunks all around the potatoes.
- Sprinkle small dots of Sriracha sauce on the potatoes. (optional step)
- Sprinkle crumbled bacon over the potatoes. Stir to evenly distribute if needed.
- Using a spoon, move potatoes around to create four small wells. There should still be a bottom layer of potatoes in the wells. Make sure the wells are far enough apart so that they aren't touching.
- Crack one egg into each well.
- Sprinkle cheese over the top and bake for 30 minutes or until the eggs are of desired done-ness.
- Sprinkle with green onions and serve with extra cheese and sour cream if desired.