Chicks in a Canoe or should I say Potato and Egg Breakfast Boats are filled with crispy bacon, melty cheese and eggs. Perfect breakfast!
Alright… so I’m a little disappointed C just walked up to me and blurted out this catchy “Chicks in a Canoe” title… like why couldn’t he have came up with that a few days ago?! Gosh… I’m so not clever like that. Psh.
But anyways… I’m sleep deprived from playing 8 softball games this weekend as well as trying to move hay off the fields and get ready for the Iowa State Fair for the next 7 days. I wish it was next week because I’m so far behind… the cattle aren’t ready. I’m not ready. The campers not ready. I’m not ready! Time is just flying by too fast…
Just like I swore I still had a few more days before I had to have this post written, but here it is Sunday evening and it’s still not done.. so this is going to be short and sweet.
I joined a new group of blogging ladies last month… #EatSeasonal is a group that shares recipes on… you guessed it… seasonal fruits and veggies in that particular month. This month there’s all sorts of yummies, but sadly my garden failed due to the excessive amount of rain we’ve received so far this year… veggies are slim to none. I went with the potato for August since potatoes were also the theme for our #FoodieExtravaganza party last week. I whipped up some wangy tangy Horseradish Au Gratin Potatoes for that party! They’re delicious too!!
I had been seeing photos of these Potato Boat concoctions floating around the internet and I figured with all the eggs I have piled in my fridge I could try it out myself.
They’re perfect for a fast meal… done in less than 30 minutes and they sure fill you up too! A little hint on how to speed the process up so you don’t have to bake your potatoes in the oven… toss them in the microwave and they’re done in under 10 minutes! Super quick that way!! I put bacon and cheddar cheese in mine, but you can substitute them with sausage, ham or whatever you want… and play with the cheese flavors as well! So many options with this easy breakfast meal!!
- 2 baked potatoes
- 1/2 cup bacon, cooked, crumbles
- 1/4-1/2 cup shredded cheese
- 2-4 eggs
- To taste salt
- To taste pepper
- Cut the top 1/3 off of your baked potato and scoop out the "meat" leaving about 1/4-1/2 inch attached to the skin.
- Place on a cookie sheet.
- Sprinkle with some cheese and bacon.
- Add the eggs over the bacon and sprinkle with more cheese.
- Bake at 375*F for 15-20 minutes or until egg whites are cooked.
- All ingredient measurements are subject to variation due to the size of your potatoes!
I hope you enjoy my Chicks in a Canoe and stick around to check out the rest of this months #EatSeasonal goodies!! Come back next month to find more recipes utilizing seasonal fruits and veggies!
Healthy Whole Grain Zucchini Bread Pancakes by Bless This Mess
Raspberry Swirl Frozen Yogurt Pie by Cookin’ Canuck
Savory Summer Squash Custard by Vintage Mixer
Zucchini and Yellow Squash Noodles with Turkey Sausage Bolognese by Flavor the Moments
Potato and Egg Breakfast Boats by From Gate to Plate
Raspberry and Brown Sugar Bourbon Fizz by Floating Kitchen
Zucchini and Green Bean Sauté by The Lemon Bowl
Triple Berry Scones by Simple Bites
Blackberry Buckle by Mountain Mama Cooks
Grilled Summer Squash with Sun-Dried Tomatoes and Basil Ghee by Project Domestication
Zucchini, Corn and Pesto Flatbreads by Kitchen Confidante
Thanks for stopping by! Hope to see you again soon!!
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