Idaho® Potato Baked Breakfast Cups with Bacon
- Total time
- 38 min
- Serves
- 4
- Cuisine
- American
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))
Steps
- 1
Butter the ramekins and set aside.
- 2
While the potatoes are still warm, add the salt, softened butter, milk and two eggs, and mix well.
- 3
Lightly press some potatoes into the bottom of each ramekin, trying to keep the layer level.
- 4
Chop the bacon into bite-sized pieces, then add one quarter of the bacon to each ramekin, then add another layer of potatoes.
- 5
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.
- 6
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).
- 7
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).
- 8
Let stand for a few minutes before serving, then enjoy with a cup of your favorite hot beverage!
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