Paleo Whole30 Egg Potato Boats for a Hearty Make Ahead Breakfast

Ingredients

These Paleo Whole30 Potato Egg Boats start with the potato, and the potato matters more than you might expect. Choose the 8 to 10 largest potatoes you can find.

Each one has to hold a full portion of egg filling once the inside is scooped out, and a bigger potato gives you more room plus a sturdier shell. If large potatoes are not available, about 10 medium potatoes can work as well.

They will just be a little more delicate when you fill them.

Here is what the recipe calls for:

• 8 to 10 large potatoes
• 1 tablespoon garlic oil
• 1 bell pepper, diced (not green if you need low FODMAP)
• 1/4 cup chopped green onion, about 1 bunch
• 1/2 teaspoon salt
• 9 oz breakfast sausage
• 8 large eggs

Garlic oil is what keeps the flavor rich while staying low FODMAP, because the FODMAP compounds in garlic do not infuse into the oil. If you do not need low FODMAP, the Notes section below has a simple swap that works just as well.

For the bell pepper, red, orange, or yellow are the safer picks when FODMAPs matter, and green bell pepper is the one to leave out.

For the sausage, a low FODMAP breakfast sausage is recommended, so take a moment to read the label before you buy. The eggs are the heart of the filling, and 8 large eggs is the right amount for 8 to 10 potatoes.

The whole list is short and easy to shop for: potatoes, one bell pepper, a bunch of green onions, salt, breakfast sausage, eggs, and garlic oil. That is a small lineup for a breakfast that feeds eight people, which is exactly why these boats work so well for meal prep and for feeding a crowd without much fuss.

Tip: Look for potatoes that sit flat without rolling around. A steady potato is much easier to fill and bake without tipping over.

Instructions

Preheat the oven to 375 degrees F and line a sheet tray with parchment paper. The potatoes take the longest, so they go in first while you cook the filling on the stove.

1. Bake the potatoes. Wash the potatoes and poke each one a couple of times with a fork. Rub them with a little avocado oil and place them on the prepared sheet tray. Bake until tender, about 50 to 60 minutes.
2. Cook the vegetables. While the potatoes bake, add the garlic oil to a large skillet. Over medium heat, cook the pepper, green onion, and salt until tender, about 5 to 7 minutes.
3. Add the sausage. Add the sausage and cook another 5 minutes. If your sausage is already cooked, you are really just warming it through. If it is raw, make sure it is cooked through before you move on.
4. Cool and scoop the potatoes. Remove the potatoes from the oven and let them cool 10 to 15 minutes, until they are cool enough to handle. Cut the top off each potato and scoop out the inside, leaving just a little potato lining the skin. Place the shells in a 13×9 pan.
5. Fill and bake. Crack the eggs into a large bowl and scramble them. Add the pepper and sausage mixture. Divide the filling evenly between all the potatoes and cook 40 minutes, or until the eggs are set.

The filling comes together in about 10 to 12 minutes, which is much faster than the potatoes take to bake, so you can cook the vegetables and sausage early and set the skillet aside. Give it a stir before you spoon it into the eggs so the pepper and sausage are evenly mixed.

Cooling is the step people rush, and it is worth the wait. Hot potatoes are soft and tear easily, so let them sit the full 10 to 15 minutes.

When you cut the top off, use a small spoon and work around the inside edge, leaving a thin wall of potato to hold everything in. Scoop too deep and the shell will split when the eggs go in.

The potato you scoop out is not waste. Save it for mashed potatoes or any other use you have in mind.

Fill the potatoes evenly rather than heaping the first few. Eight large eggs stretched across 8 to 10 potatoes is a good ratio, and even portions are what make the bake time work.

If you end up with a spoonful of filling left over, spread it in the pan around the potatoes instead of piling it on top. Then bake for 40 minutes, or until the eggs are set.

The filling should no longer look wet in the middle when the boats are done.

Spacing matters too. The 13×9 pan is the right size for these shells, and it keeps them upright while they bake.

If your potatoes are different sizes, put the smaller ones toward the middle and the larger ones near the edges, then check the pan when the timer goes off.

If one boat looks less set than the others, give the whole pan a few more minutes rather than pulling it early.

Make ahead is where this recipe really shines. Bake the potatoes and scoop them out a day ahead, then keep the shells covered in the refrigerator. Chop the pepper and green onion at the same time and store them in a small container.

On the morning you want to eat, you are only cooking the filling and baking the filled boats, which turns a long bake into a quick assembly.

Notes:

If you are not following low FODMAP, use 1 tablespoon of any oil in place of the garlic oil and add 1 teaspoon of garlic powder. The bell pepper and sausage work great in that version, and the flavor stays close to the original.

The filling is customizable, which is one of the best things about this recipe. You need about 2 cups of cooked vegetables and meat total.

Keep that number in mind when you swap things in, because each potato holds a set amount and overfilling leads to spills. Cooked vegetables and cooked meat both work, so this is a good place to use what you have on hand.

The low FODMAP details are the ones to double check before you shop. Garlic oil replaces fresh garlic, the bell pepper should not be green, and the breakfast sausage is the ingredient that varies most from brand to brand, so read the label and pick one that fits your needs.

Once those three pieces are set, the rest of the recipe is straightforward.

On the table, these boats are good on their own or dipped in ranch dressing. They serve nicely straight from the pan, so they fit a relaxed breakfast or brunch where people help themselves. Any leftovers can be kept in the refrigerator and warmed gently the next day.

If you like the idea of a stuffed potato breakfast, my sausage and egg stuffed potatoes take a similar approach with a different filling. For a lighter make ahead option, my paleo whole30 zucchini egg nests are another one to keep in the rotation.

This article is adapted from the original Paleo Whole30 Egg Potato Boats recipe, and if you want to compare versions, this Whole30 stuffed potato boats take is a helpful reference.

Recipe details

Here are the numbers from the recipe card, so you can plan your morning.

Most of that cook time is hands off. The potatoes bake for 50 to 60 minutes, the filling cooks in about 10 to 12 minutes, and the filled boats finish in the oven for 40 minutes.

When you are cooking for a gathering, the timing is easy to work with. Bake and scoop the potatoes the day before, cook the filling ahead too, then fill and bake the boats right before everyone sits down. Forty minutes in the oven is all you need at the end, and the pan goes straight to the table.

Nutrition information is provided per serving:

Those values come from the source recipe card and will shift a little depending on the sausage and vegetables you use. Count them as a close guide rather than an exact match for your pan.

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Paleo Whole30 Potato Egg Boats

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Ingredients These Paleo Whole30 Potato Egg Boats start with the potato, and the potato matters more than you might expect. Choose the 8 to 10 largest potatoes you can find.

• Total Time: 120 min
• Yield: 8 servings 1x

Ingredients

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Ingredients
8–10 large potatoes
1 tablespoon garlic oil
1 bell pepper, diced (not green if needing low FODMAP)
¼ cup green onion, chopped, about 1 bunch
½ teaspoon salt
9 oz breakfast sausage
8 large eggs

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Instructions

Instructions
1-Preheat the oven to 375° and line: Preheat the oven to 375° and line a sheet tray with parchment paper. Wash the potatoes and poke them a couple times with a fork. Rub with a little avocado oil and place them on the sheet tray. Bake until tender, about 50-60 minutes.
2-While the potatoes are baking, make the: While the potatoes are baking, make the filling. Add the garlic oil to a large skillet. Over medium heat, cook the pepper, green onion and salt until tender, about 5-7 minutes.
3-Add the sausage and cook another 5: Add the sausage and cook another 5 minutes. Mine was cooked so I was just warming it up. If it’s raw then make sure it’s cooked through.
4-Remove the potatoes from the oven and: Remove the potatoes from the oven and let cool 10-15 minutes until cool enough to handle. Cut the top off the potato and scoop out the inside leaving just a little potato lining the skin. Place them in a 13×9 pan.
5-Crack the eggs into a large bowl: Crack the eggs into a large bowl and scramble. Add in the pepper and sausage mixture. Divide evenly between all the potatoes and cook 40 minutes or until eggs are set.

Last Step:

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• Prep Time: 20 min
• Cook Time: 100 min
• Method: bake

Nutrition

• Calories: 473kcal (24%)
• Sugar: 4g (4%)
• Sodium: 442mg (19%)
• Fat: 15g (23%)
• Saturated Fat: 5g (31%)
• Carbohydrates: 66g (22%)
• Fiber: 9g (38%)
• Protein: 19g (38%)
• Cholesterol: 209mg (70%)