Wow Your Overnight Guests With a Special Breakfast the Day After Thanksgiving
I have always resorted to an “egg bake” when I have overnight guests. It’s something I can whip up the night before and throw in the oven the next morning. But, this recipe from Taste of Home is too unique and sounds too yummy to pass up this year. It’s a five-star recipe that got rave reviews. I’ll be a one-upper on myself this year! If you have holiday guests spending the night WOW them on Thanksgiving and now for breakfast the day after.
- 4 large baking potatoes
- 1 tablespoon butter
- 4 Eggland’s Best Eggs, beaten
- 10 ounces bulk sausage
- 1/4 cup sour cream
- 8 bacon strips, cooked and crumbled
- 3/4 cup shredded cheddar cheese, divided
- 1/2 cup minced chives, divided
- 1 tablespoon minced fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Additional sour cream, optional
- Scrub potatoes; pierce several times with a fork. Place on a microwave-safe plate. Microwave, uncovered, on high for 15-17 minutes or until tender, turning once.
- Meanwhile, in a large skillet, melt butter until over medium-high heat. Add the eggs; cook and stir until set. Remove and set aside. In the same skillet, cook sausage over medium heat until no longer pink; drain and set aside.
- When potatoes are cool enough to handle, cut each in half lengthwise. Scoop out pulp, leaving thin shells. In a large bowl, mash the pulp with sour cream. Stir in the bacon, 1/2 cup cheese, 1/4 cup chives, parsley, salt, pepper, eggs and sausage. Spoon into potato shells.
- Place on a baking sheet. Bake, uncovered, at 375° for 12-15 minutes or until heated through. Sprinkle with remaining cheese and chives. Serve with additional sour cream if desired. Yield: 8 servings.