Go Back
Breakfast stuffed baked potato loaded with scrambled eggs, crispy bacon, sautéed mushrooms and onions, and a creamy drizzle in a cozy kitchen setting

Breakfast Stuffed Baked Taters

Breakfast stuffed baked taters loaded with scrambled eggs, crispy bacon, sautéed mushrooms and onions, and finished with a creamy drizzle and smoked salt. Crispy on the outside, fluffy on the inside, and perfect for breakfast, brunch, or cozy dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
baking 55 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American-comfort food
Ingredients Equipment Method Notes

Ingredients
  

taters
  • 2–4 large russet potatoes
  • Olive oil (for baking + pan)
  • Salt
Filling
  • 4–6 eggs
  • 4–6 slices bacon, cooked and chopped
  • ½ cup mushrooms, chopped
  • ¼ cup onion, diced
Creamy Dairy-Free Cheese Drizzle
  • ¾ cup canned coconut milk, shaken
  • 2 tbsp coconut cream (thick cream only)
  • 1 tsp arrowroot powder (thickener)
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp Dijon mustard
  • ½ tsp nutritional yeast
  • Pinch sea salt
  • 1 cup vegan mozzarella

Equipment

  • oven countertop oven or air fryer
  • Cutting board
  • skillet
  • Spatula
  • Baking sheet optional
  • Parchment paper optional
  • blender or mini processor

Method
 

  1. Bake Potatoes

    Preheat oven to 370°F. Rub potatoes with oil + salt. Bake 45–55 minutes until fork tender. Let rest 5 minutes
    Air Fryer Option:370°F for 35–45 minutes, flip halfway

  2. Cook Bacon

    Cook until crispy. Chop and set aside (Optional: reserve a little bacon fat)

  3. Sauté Veggies

    Cook mushrooms + onions in pan until soft and lightly golden. Set aside

  4. Scramble Eggs

    Whisk eggs. Cook over medium-low until just set (soft scramble)

  5. Make Cheesy Drizzle

    In saucepan, heat (medium-low): Whisk in: ¾ cup + 2 tbsp canned coconut milk, 2 tbsp coconut cream (thick part only),1 tsp arrowroot powder → cook until slightly thickened. If too thick, add more liquid 1 tbsp at a time and stir.
  6. Add:
    ½ tsp garlic powder, ½ tsp onion powder, ½ tsp Dijon mustard, ½ tsp nutritional yeast, pinch salt
  7. Add 1 cup vegan mozzarella gradually, stirring constantly until melted (~5 min total)
    Transfer to blender/mini processor → blend until smooth

  8. Assemble

    Slice potatoes open + fluff insides. Fill with: eggs, bacon, mushrooms + onions

  9. Finish

    Drizzle sauce generously. Light sprinkle smoked salt. Serve hot

Notes

ESTIMATED MACROS (Per Serving – based on 4 servings)

(includes eggs, bacon, drizzle, but NOT optional variations)
  • Calories: ~420–520
  • Protein: ~16–22g
  • Fat: ~24–32g
  • Carbs: ~30–40g