Idaho® Potato Baked Breakfast Cups with Bacon
Idaho potato baked breakfast cups with bacon are a super filling, make ahead breakfast the family will love.
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
Serving: 1 ramekin | Calories: 456kcal | Carbohydrates: 39g | Protein: 17g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 329mg | Sodium: 744mg | Potassium: 1068mg | Fiber: 5g | Sugar: 3g | Vitamin A: 910IU | Vitamin C: 42mg | Calcium: 92mg | Iron: 3mg
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