Idaho® Potato Baked Breakfast Cups with Bacon
User Reviews
5
Idaho® Potato Baked Breakfast Cups with Bacon
Description
Start by buttering ramekins to prevent sticking. Warm mashed Idaho potatoes are combined with salt, softened butter, milk, and two eggs to create a rich potato mixture. This mixture is pressed into the bottom of each ramekin. Chopped cooked bacon is distributed evenly over the potato layer, then covered with a final layer of potatoes pressed smooth.
A well is made in the center of the top layer of potato without disturbing the bacon edges, into which a fresh egg is cracked. The egg is sprinkled with salt and pepper, and the ramekins lightly sprayed with olive oil. Baking at around 350–375°F for approximately 18 minutes cooks the egg whites through but leaves yolks slightly molten, producing a creamy texture throughout.
The baked cups can be made ahead by assembling without the egg, then refrigerated for up to 24 hours before baking. These breakfast cups offer a balance of creamy, buttery potatoes, salty bacon, and softly cooked eggs in an individual portion. Leaving the yolk runny provides richness that blends with the potato and bacon layers.
Omit bacon to create a vegetarian version of the breakfast cups.Be sure to salt the water when boiling potatoes for optimal flavor.Assemble in advance without eggs and refrigerate up to 24 hours before baking.
Ingredients
- 4 potato boiled, drained and mashed, Idaho® variety
- ½ tsp salt
- 4 trips Bacon (grilled or fried)
- ⅓ cup butter (good quality, softened)
- ¼ cup milk
- 6 egg organic, at room temperature
- ⅛ tsp salt (to taste)
- ⅛ tsp black 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
- Salt the potato-boiling water to enhance overall potato flavor.
- You can omit bacon for a vegetarian-friendly version.
- Prepare the cups ahead by assembling without eggs and refrigerate for up to 24 hours; add eggs and bake when ready.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 456 kcal
% Daily Value*
| Serving | 1 ramekin | |
| Calories | 456kcal | 23% |
| Carbohydrates | 39g | 13% |
| Protein | 17g | 34% |
| Fat | 26g | 40% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 329mg | 110% |
| Sodium | 744mg | 31% |
| Potassium | 1068mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 910IU | 18% |
| Vitamin C | 42mg | 47% |
| Calcium | 92mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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