This post and photos may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. If you purchase something through any link, I may receive a small commission at no extra charge to you. All opinions are my own.
Welcome to the fourth annual #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. We are so excited to have you join us this year as we celebrate Brunch and prepare for Mother’s Day. 37 Bloggers from around the country will showcase their best brunch dishes, from cocktails to cakes, breakfast breads, tarts, and quiche – there is something for everyone! Our amazing Sponsors have donated some great prizes for the #BrunchWeek giveaway. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!
The time had come again, it’s Brunch Week, the week of #BrunchWeek has finally arrived and we can celebrate all things brunch! Haha did I say “brunch” enough in that last sentence? haha
If you know me or have been reading the blog for a while you know that while I’m not a breakfast person (because I’m not a morning person) I am all about brunch! Not only am I all about brunch but I’m all about potatoes so these Breakfast Potatoes seemed like the perfect brunch recipe to start off #BrunchWeek this year! If you’ve been a reader if mine for quite a while you may remember that I participated in brunch week last year & the year before. However if you’ve forgotten or if you’re new, let me briefly fill you in.
Every year, around April or May, a group of us food bloggers get together and spend an entire week sharing tons of brunch recipes with y’all as well as some amazing giveaways. There are almos 40 of us this year and we’re all going to be posting about 3 or more recipes each for Brunch Week….y’all that’s like way over 100 brunch recipes.
So if you love breakfast or if you’re a brunch person like myself you’re going to want to make sure that you follow that #BrunchWeek hashtag all over social media to find these fantastic recipes. I’ll be posting mine today, Wednesday and Friday so make sure to come back to see those (and I’ll have a few links those days as well to some of the other recipes for that day at the bottom of each post!)
You can find the HUGE GIVEAWAY details below as well as some of the recipe links for today so do make sure to scroll down and enter to win and check out those other recipes after you take a quick look at what I’ve made for y’all today!
These Breakfast Potatoes were inspired by the Baked Egg Pizza Subs that I posted about last April as well as the Baked Eggs over Maple Roasted Vegetables that I made for #BrunchWeek last year! Obviously I liked to crack eggs onto stuff and shove them into the oven. haha
As much as I do like to cook the perfect egg stove top, there is just something gratifying for me to be able to crack eggs into potatoes (or onto pizzas) and slide them into the oven. I love how I don’t have to stand in front of the oven to make everyone breakfast, one dish at a time. Plus, I love the way baked eggs look (and taste).
So just a few notes before we get onto the recipe:
- You can bake these potatoes in the oven or cook the in the microwave. I have to be honest that I do it both ways and it literally just depends on how much time I have.
- #1 – For quick potatoes – Prick each with a fork and place into a microwave for 8-10 minutes on each side until tender. I normally do 2 at a time.
- If you cook them in the microwave, be sure to rub them with olive oil and season them with salt and pepper AFTER you cook them.
- #2. – for baked potatoes in the oven – Prick each potato all over with a fork. Rub each potato with olive oil and season with a pinch of salt and pepper. Wrap each potato in foil, lay on a baking sheet and bake for 1 hour at 425F.
- DON’T Forget to prick the potatoes! This let’s the steam escape while they’re cooking, we don’t want potato explosions in the oven or microwave.
- DON’T skip the part about using olive oil plus a pinch of salt and pepper on the baked potatoes. This is nothing worse than a non seasoned baked potato! 😉
For the Potato Bowls:
- SEE PHOTOS ABOVE for reference. Scoop out as little or as much as you want to once the baked potatoes have cooked and cooled. Just make sure there is enough room for the summer sausage, cheese and eggs.
- You don’t have to use summer sausage. I did because my husband loves it but you could also use cooked ham or cooked bacon.
- Save the potato that you scoop out and serve it at another meal! No need to waste it. You could make Mashed Potatoes or make a small version of this loaded mashed potato casserole.
Whelp that’s it! If you have any questions just let me know! Hope you’re week is fantastic and filled with deliciousness!
Brunch Week Sponsor Items Used in this Recipe:
- Cabot Cheese – Cabot’s White Oak Cheddar & Cabot’s Alpine Cheddar
- Le Creuset gift- Egg Carton in Caribbean
Breakfast Potatoes #BrunchWeek
a Rafflecopter giveaway
Prize #1 Red Star Yeast is giving one winner an amazing baking set, which includes a mixing bowl, dough whisk, bamboo spatula, rubber spatula, instant-read thermometer, measuring cup, pizza cutter, tea towel, oven mitt, bench scraper, ‘Knead to be Loaved’ apron, 6 strips of Red Star Yeast, National Festival of Breads cookbook, and The New Artisan Bread in Five Minutes a Day hardcover cookbook
For more than a century, home bakers have trusted the high quality and consistent performance of RED STAR Yeast. Inspiring bakers from novice to professional, our goal is your baking success! Visitredstaryeast.com for hundreds of tried & true recipes, baking tips and how-to videos. Better yeast. Better bread. Every time.
Prize #2 Dixie Crystals is giving one winner 1 case of 2-lb Extra Fine Granulated Sugar, a silicone baking mat, Dixie Crystal’s My First Cookbook, and Dixie Crystals red ruffle apron.
About Dixie Crystals: Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results.
Prize #3 Cabot Cheese is giving one winner $50 assortment of Cabot Cheese, one Berghoff Cheese Knife and one Slate Cheese Board
Cabot Creamery Cooperative is a 1,200 farm family dairy cooperative with members in New England & upstate New York making all natural, award-winning cheeses & the “World’s Best Cheddar.”
Prize #4 Vidalia Onion Committee is giving one winner a Martha Stewart Knife Set, cast iron fry pan, cutting board, and fresh Vidalia Onions
About Vidalia Onions: Vidalia onions are unique to a very small region. In fact, they only grow within 20 counties in Georgia (which is also why they are the official state vegetable of Georgia)!
Vidalia onions were discovered back in 1930’s, and just like back then, they are still planted, transplanted and harvested entirely all by hand! Vidalia onions are grown during the winter months, and are only available in stores between April and September, making them a true seasonal specialty. In order to grow great tasting Vidalias, and to give them their characteristic sweetness, they must be grown in a sandy soil mixture that is low in sulfur (sulfur in soil is what gives onions their hotness). Because of this sweet flavor, Vidalia onions are incredibly versatile and can be used in any sort of dish; grilling, baking, appetizers, sandwiches, casseroles, and yes, even sweet desserts. Each year, approximately 5-million 40-pound boxes are shipped out around the entire country – now that’s a lot of onions!
Prize #5 Sage Fruits is giving one winner a Ninja® Mega Kitchen System® with Slicing/Shredding
Sage Fruit Company is a premier grower/shipper of apples, pears and cherries. Not only are they focused on healthy products, but also on helping kids get excited about healthy eating through their free Kids in Force program that helps kids eat more nutrition and get more physical activity.
Prize #6 Nielsen-Massey Fine Vanillas & Flavors is giving one winner a set of their pure flavors: 2-oz each of Orange, Lemon, Peppermint, Almond, Chocolate, Coffee, Rose Water, and Orange Blossom Water.
Nielsen-Massey Vanillas has been crafting the world’s finest vanillas and flavors since 1907. Each of Nielsen-Massey’s all-nature pure flavors are crafted with premium ingredients, sourced from around the world and chosen to meet the utmost quality standards. From lemon to peppermint to coffee or chocolate, Nielsen-Massey’s pure flavors offer convenience, quality and consistency to ensure your favorite recipes taste delicious every single time. All products are gluten-free, allergen-free, GMO-free, all-natural and Kosher.
Prize #7 KitchenIQ is giving one winner a Lid & Mitt, Edge Grip Quick Prep Knife Sharpener & Pairing Knife Combo, IQ Smart Wireless Nutri Scale, Edge Bug Scissor Sharpener, and Prep & Measure Tool
KitchenIQ, the new houseware branch of Smith’s Consumer Products, Inc., embraces Smith’s long-standing reputation for innovation and quality. KitchenIQ is committed to producing smarter products for the kitchen.
Prize #8 Le Creuset is giving one winner one Egg Carton in Caribbean, a Heritage 4 Qt Rectangular Baking Dish in Caribbean and a Revolution Spatula Spoon in Caribbean.
Le Creuset is focused on inspiring and empowering people everywhere to make joy through cooking. From our original enameled cast iron cookware to stoneware, stainless, silicone and more, Le Creuset has grown to offer products across a range of materials and categories that guarantees the right tool for the right job.
- Apple Cornbread & Ham Roll-Ups by Nik Snacks.
- Breakfast Mac & Cheese by The Spiffy Cookie.
- Italian Sausage Strata by Feeding Big and more.
- Pizza Loaf by The Healthy Fit Foodie.
- Shrimp and Andouille Cheddar Grits with Hot Pepper Cream Sauce by The Texan New Yorker.
- Chocolate-dipped Orange Cookies by Family Around the Table.
- Jelly Donut Cake by Pink Cake Plate
- Raspberry Coffeecake by That Skinny Chick Can Bake.
- Strawberry French Toast Cupcakes by Brunch-n-Bites.
Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.
Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up only. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Eight winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law.