All-day Italian Breakfast Recipe

Eggs aren’t just for Easter. With this all-day Italian breakfast recipe you can enjoy the humble uovo all day – and all year – long…

All day italian breakfast stuffed potato recipe

Recipe, words and photo by Mario Matassa

This Italian breakfast recipe hails back to Mario Matassa’s childhood in Ireland, inspired by a humble but filling plate of bacon, egg, and chips.

Pancetta, parmesan, and creamy mozzarella add an Italian twist to this dish, which is easily enjoyed at any time of day. 

Served as stuffed potato skins, they are a tasty snack or light meal on their own, or make a lovely side dish for a slap-up brunch.

All-day Italian breakfast | Tutto il giorno colazione

➤ PREPARATION: 15 minutes
➤ COOKING: 1 hour


  • 4 large baking potatoes
  • 100g chopped pancetta
  • 3 large free-range eggs
  • 100g grated parmesan
  • handful of chopped parsley
  • 2 mozzarella balls, chopped
  • extra-virgin olive oil
  • salt and pepper


  1. Wash the potatoes, prick each with a fork and boil in salted water for about 25-30 minutes, until they start to soften but are not quite cooked through.
  2. In the meantime, fry off the pancetta in a pan until crispy. In a bowl, beat the eggs along with the parmesan cheese. Once it has cooled, add the pancetta and the parsley.
  3. Drain the potatoes, cut them in half, and carefully scoop out the flesh, making a pocket. Allow the potato to cool for about five minutes while you heat the oven to 180ºC/Gas Mark 4.
  4. Roughly chop the potato flesh and mix into the eggs along with most of the mozzarella, leaving a little aside for topping.
  5. Place the potato skins onto a baking tray and sprinkle over a little salt. Spoon the mixture evenly into each potato. Finish topping with the remaining mozzarella, a little more salt and freshly ground black pepper and a drizzle of olive oil.
  6. Bake in the oven for about 15 minutes until cooked and golden. Serve with a final sprinkling of chopped parsley.

TIP: It is important that you let the pancetta and the potato cool before you mix them with the egg. We want the egg to bake in the oven, not cook beforehand with the heat of the other ingredients

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