Loaded Breakfast Potato
This microwave loaded breakfast potato cooks a whole russet potato in minutes and tops it with scrambled eggs, cheese, and sour cream. It is a hearty and filling quick breakfast that requires only a microwave and a few pantry staples.
A fluffy microwave baked potato loaded with scrambled eggs, melted cheese, and creamy sour cream in under 9 minutes.
Nutrition per serving
Ingredients
main
topping
seasoning
Instructions
Cook the Potato
Scrub the potato, pierce it all over with a fork about 10 times, and microwave on high for 5 minutes, flipping halfway through, until tender when pierced with a knife.
Scramble the Eggs
While the potato rests, whisk eggs with salt and pepper in a microwave-safe mug and microwave for 60 seconds, stirring every 30 seconds until just set.
Stuff the Potato
Slice the potato open lengthwise and fluff the inside with a fork, then pile the scrambled eggs on top and sprinkle with shredded cheddar cheese.
Melt and Finish
Microwave the loaded potato for 30 seconds to melt the cheese, then top with sour cream and season with additional salt and pepper before serving.
Substitutions
Common mistakes
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