By Michele
During the winter months here in Missouri, one of my families favorite meals (and its crazy easy too) is Baked Potato Soup. With a family of five, cheap and easy are my middle names!
I’ve been trying to find a better way to provide the “most important meal of the day” to my family. My husband leaves work at 6:30 am, our oldest child has to be at high school at 7:10 am, our kindergartener needs to be at school between 9-9:15 am, the youngest to preschool between 9-9:30 am and me, mom has to be to work at 11:45 am. So…How to make sure everyone is eating a good breakfast to start their day without spending hours in the kitchen or getting up at the crack of dawn? That is my dilemma.
Are you wondering what we eat for dinner and the need for a fast, different eating-time breakfasts have in common?
Well…I had extra potatoes baked for the soup and my daughter didn’t want the soup for dinner but asked for eggs. My thought – Breakfast!
While making the Baked Potato Soup, and my daughter’s eggs (I know, why are you making two dinners? – Not a battle I have won or wish to fight anymore.) I decided to try eggs in the shell of the potato. I mixed up several eggs, some bacon (from the BLTs we had the night before which is an ingredient for the soup), cheese and scooped them into the potato shell with an ice cream scoop. Baked for 20-30 minutes at 350 degrees. And VOILA! Cheap – YES! Easy – Oh yeah! Freezable – YES! Fast for different eating-time breakfasts – Hooray!
What if I put the eggs, bacon, onions, and cheese mixture over hash browns in muffin pans? Could it be another fast make ahead breakfast? I’ll let you know how they turned out!
Check back soon for the recipes!
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