Baked Breakfast Potato Medallions

All the traditional ingredients for a hearty weekend breakfast are here – eggs, cheese, peppers, potatoes, but when you combine them in a slightly different way, it actually tastes different …and so fantastic!


Slice poatoes into 1/2″ rounds, drizzle with oil and a bit of salt and pepper, then bake until tender. You could save some time here and microwave the whole potatoes first (poke with a few holes, cook on high for 5-9 minutes, then slice).BreakfastPotatoSlices2

When cooking the scrambled eggs, try not to break up the egg too fine. Larger pieces of egg will make it easier to assemble the finished medallions. Saute any peppers, onions, or any other veggies you’d like as well at this point and set aside.BreakfastPotatoSlices3

Place a bit of scrambled eggs on each tender potato round, top with peppers, broccoli if using, herbs and cheese. Broil in oven until cheese is melted.BreakfastPotatoSlices4


Baked Breakfast Potato Medallions

Marla Hingley
5 from 1 vote
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Servings 20


  • 4 large potatoes 1 per person
  • 1-2 Tbsp olive oil
  • Salt and pepper
  • 4 eggs 1 per person


  • ½ cup broccoli florets finely chopped
  • ½ cup red pepper finely chopped
  • 1/4 cup fresh Italian parsley chopped
  • 1 cup cheddar cheese grated


  • Slice the potatoes into 1/2" thick rounds, toss with oil and place in a single layer on a parchment lined baking sheet. Sprinkle with salt and pepper and bake at 400°F for about 30 minutes or under tender.
  • Use broccoli and red pepper raw, or lightly sauté until tender. Set aside.
  • Fry the eggs, breaking up to scramble (not too small, larger pieces are best).
  • To assemble, top each baked potato slice with egg, broccoli, peppers, herbs, and top with a bit of cheese. Broil until cheese is melted. Serve hot with sour cream if desired.


Other topping combination ideas:
Havarti cheese & dill
Smoked salmon & dill
Bacon & chives
Tried this recipe?Let us know how it was!
See also
Hashbrown & Eggs with Tomatillo Salsa


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  1. Sounds really good, but I’m a bit confused about the “servings”–the recipe calls for 4 large potatoes (1 per person) and 4 eggs (1 per person), but at the top it says it serves 20. Can you clear this up for me? Thanks, and God bless! Jerry in Boise, ID

  2. The 20 servings refers to cutting each potato up into 5 slices (approx). I just needed to break it down so when the nutritional label is added it can calculate the values better. Sorry for the confusion!

  3. Thanks for the reply. Do you use just 4 eggs for the 20 servings or should you use 20 eggs? Again, God bless! Jerry in Boise, ID

  4. Just the 4 eggs. Only a little bit of them will end up on each potato slice along with any other toppings you want. Enjoy!

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