Baked Breakfast Cups with Bacon
Baked breakfast cups with bacon are a filling, easy to make ahead breakfast dish that the family will love. Omit the bacon for a vegetarian version.
If the holidays stress you out, may I suggest one little recipe to de-stress your Christmas or New Year’s breakfast (or any morning, for that matter)!
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Potatoes for breakfast
These unique Idaho® Potato Baked Breakfast Cups with Bacon (besides having great alliteration) are the perfect “make-ahead” breakfast for busy mornings, or times when you want to serve something more than cereal but don’t want to be flipping pancakes for an hour.
I think potatoes are seriously under-represented on America’s breakfast menus. In Scotland, Potato Scones are a part of a full-Scottish breakfast and are honestly one of the things I miss most about my homeland.
Make these Breakfast Cups up to a day beforehand, then just bring them (and the eggs) to room temperature before baking and you’ve got a superb breakfast to serve to hungry family or guests! Bacon is layered in between fluffy, light mashed potatoes, and a baked egg adorns the top.
You can omit the bacon for vegetarian diets, or add baked beans on the bottom, for a British twist. Be sure to use Idaho® Potatoes and organic eggs for best results.
Idaho® Potato Baked Breakfast Cups with Bacon
original recipe by Christina Conte makes 4 servings
FULL PRINTABLE RECIPE BELOW
Ingredients
- 3 to 4 Idaho® potatoes (depending on the size), peeled, boiled, drained and mashed (make sure to add salt to the water when boiling the potatoes)
- 1/2 tsp salt
- 4 or 5 rashers of bacon, grilled or fried and chopped into bite-sized pieces
- 1/3 cup (3 oz) good quality, softened butter
- 1/4 cup milk
- 2 eggs
- 4 eggs, organic, at room temperature
- salt and pepper to taste
- olive oil
Special equipment: four 4″ ramekins
Directions
Preheat oven to 375º F (190º C)
Butter the ramekins and set aside.
While the potatoes are still warm, add the salt, softened butter, milk and 2 eggs, and mix well.
Lightly press some potatoes into the bottom of each ramekin, trying to keep the layer level.
Add one quarter of the bacon to each ramekin, then add another layer of potatoes.
With a fork, make a large well in the center of the top layer of potatoes, without disturbing the bacon, pressing them toward the sides of the ramekins.
If baking these immediately, add an egg to the well, and sprinkle with salt (and pepper, if desired), and spray with a touch of olive oil. (If making ahead of time to bake later, cover and refrigerate for up to 24 hours, and skip the next step; bring to room temperature before baking).
Place the ramekins on a baking tray and put in the center of the oven for about 18 minutes. The egg whites will be cooked, but yolks will still be a little runny. (Eggs will continue to cook once removed from the oven).
Let stand for a few minutes before serving, then enjoy with a cup of your favorite hot beverage!
And there’s that perfectly cooked yolk!
In conclusion, I just read an interesting article in the most recent Costco magazine:
POTATOES
Old Thinking: Potatoes are fattening.
Potatoes may actually play a role in reducing the risk of a silent killer. A 2012 study found that purple potatoes helped lower blood pressure in hypertensive, obese individuals without causing weight gain. Additionally, potatoes are naturally high in fiber and contain virtually no fat.
So add more potatoes to your diet without feeling guilty. I know I don’t feel guilty about potatoes!
And check out the Idaho Potato Commission’s own website which is packed full of information, tips and potato recipes (you may even come across one of mine)!
Idaho® Potato Baked Breakfast Cups with Bacon
Ingredients
- 4 Idaho® potatoes (boiled, drained and mashed)
- ½ tsp salt
- 4 strips bacon (grilled or fried)
- ⅓ cup butter (good quality, softened)
- ¼ cup milk
- 6 eggs (organic, at room temperature)
- ⅛ tsp salt (to taste)
- ⅛ tsp pepper (to taste)
- ¼ tsp olive oil (as needed)
Instructions
- Butter the ramekins and set aside.
- While the potatoes are still warm, add the salt, softened butter, milk and two eggs, and mix well.
- Lightly press some potatoes into the bottom of each ramekin, trying to keep the layer level.
- Chop the bacon into bite-sized pieces, then add one quarter of the bacon to each ramekin, then add another layer of potatoes.
- With a fork, make a large well in the center of the top layer of potatoes, without disturbing the bacon, pressing them toward the sides of the ramekins.
- If baking these immediately, add an egg to the well, and sprinkle with salt (and pepper, if desired), and spray with a touch of olive oil. (If making ahead of time to bake later, cover and refrigerate for up to 24 hours, and skip the next step; bring to room temperature before baking).
- Place the ramekins on a baking tray and put in the center of the oven for about 18 minutes, or until the egg whites are cooked, but yolks are still a little runny (eggs will continue to cook once removed from the oven).
- Let stand for a few minutes before serving, then enjoy with a cup of your favorite hot beverage!
Notes
- Omit the bacon for a vegetarian version.
- Make sure to add salt to the water when boiling the potatoes.
Nutrition
I received compensation from The Idaho® Potato Commission to create this recipe, however, I only promote items I use and truly believe in.
Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
baked breakfast cups with bacon
I am definitely giving this to my hubby to make. Whenever he makes mashed potatoes we always have leftovers and this is a PERFECT way to reuse them for the next morning!
Yum! These look amazing and I love that you can make them ahead because I am NOT a morning person.
Me neither! :)
Looks completely fun and delicious! Wow! Another winner Christina! Love it!
Thank you so much!! :)
Such a great idea! Here I was fussing about ideas for a soon-to-happen brunch I promised some friends, and then I decided to go through some of the older blogs I follow and HURRAH! Glad to be back here, and to see such wonderful ideas still happening. This is so good as a make-ahead dish!
Yay! So glad you checked back in and found this recipe! Welcome back, Shu Han and hope you pop in often! ;)
These look like a perfect make-ahead breakfast dish for overnight guests! A wonderful flavor combination.
Thanks, Susan! I agree on both counts! ;)
What a delicious recipe, I love potato’s and you are right they are underserved for breakfast here. You posted the potato scones recipe before didn’t you? I’ll have to go back through your archives to see if I see it. This is a wonderful!
Yes, I did, and I just added the link to the post so you won’t have to search for it under my recipes tab. Thank you, I really love this idea; so tasty too!