Idaho® Potato Baked Breakfast Cups with Bacon


  • 1 pound (about 3) Idaho® potatoes, peeled, boiled, drained and mashed
  • 1/2 teaspoon salt
  • 4 or 5 pieces of bacon, fried or grilled and chopped
  • 1/3 cup butter, softened
  • 1/4 cup milk
  • 2 eggs (to mix into potatoes)
  • 4 eggs, preferably organic
  • salt and pepper, to taste
  • olive oil
  • Special equipment: four 4" ramekins


  1. Preheat oven to 375º F.
  2. Butter the ramekins and set aside. While the potatoes are still warm, add the salt, softened butter, milk and 2 eggs and mix until well combined.
  3. Press some of the potato mixture into the bottom of each ramekin, then sprinkle with one quarter of the chopped bacon and top with more potatoes.
  4. With a fork, make a well in the center of the potatoes, without touching the bacon, pushing the potatoes to the side of the ramekin.
  5. If baking immediately, crack an egg into the well, sprinkle with salt and pepper and spray with a little olive oil. If making ahead of time to bake later, cover and refrigerate up to 24 hours, and skip the next step; bring to room temperature before baking.
  6. Place the ramekins on a baking tray and put in the center of the oven for approximately 18 minutes or until the egg whites are cooked, but the yolks are still a little runny. Eggs will continue to cook once they have been removed from the oven.
  7. Let stand for a few minutes before serving.
  8. Tip: *Be sure to add salt to the water when boiling the potatoes.
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Yield: 4

Christina Conte
Food Blogger
Christina's Cucina

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