Breakfast Baked Potatoes
Submitted by linda marie
Quick microwave breakfast potatoes coated in egg and toasted breadcrumbs, topped with melted cheddar. Ready in 20 minutes with just 5 ingredients for a fast, filling morning meal.
YIELD
2 servingsPREP
10 minCOOK
10 minREADY
20 minWhen you need breakfast on the table fast and cereal just won’t cut it, these baked potatoes are your new best friend.
Small potatoes get sliced into wedges, dipped in beaten egg, and rolled in toasted breadcrumbs before a quick trip through the microwave. In under 10 minutes, you’ve got crispy-coated, tender potato wedges topped with melty cheddar cheese.
It’s a 5-ingredient breakfast that feels way more substantial than the effort you put in.
Chef Tips
- Slice the potatoes into even wedges so they cook at the same rate in the microwave.
- Toast your breadcrumbs in a dry skillet first for extra crunch, since the microwave won’t crisp them the way an oven would.
- Want a crispier finish? Pop the cooked potatoes under the broiler for 2 minutes after microwaving.
- Season generously. Garlic powder, smoked paprika, or a dash of cayenne all work well here.
Ingredients
Directions
Scrub and pare potatoes, but do not peel.
Slice lengthwise into fourths.
Butter a shallow microwave-safe baking dish . Dip potato slices first into the egg, then into the crumbs to coat.
Place the slices in the baking dish.
Top with any remaining crumbs. Dot with a tablespoon of butter, if desired.
Microbake on 100% power 3 to 5 min, or until potato is tender and batter is set.
If desired, top with the slice of cheese and mw 1 minute more to melt. Sprinkle with seasonings.
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