If you live a busy schedule, these Make-Ahead Bacon Egg Potato Breakfast Bites are just for you.
Sometimes, we just don't have time in the morning to make a healthier breakfast with a good source of protein and if you are like me, then breakfast time, is my most hungry period of the day. Also, whatever I eat for breakfast sets me up for the rest of the day. If I eat badly, chances are the rest of the day will follow suit.
I try to have a good source of protein every morning. Protein is good for keeping you well satiated. So theat Bacon Egg Potato Bites are just perfect.
Even if you don't live a busy life, it is worth knocking up a batch of these to keep in a tub in the fridge. They are great for grabbing for a small in between meal snack if you feel the hunger pangs taking over.
These Bacon Egg Potato Breakfast Bite can also be mixed up in so many different ways, use ham instead of bacon, even add some fish like tuna or salmon, or if you are vegetarian, skip the meat altogether and add some cheese.
Hey even if you are not vegetarian you could still add some cheese, for a Cheesy Bacon Egg Potato Breakfast Bite delight.
The base for these was a last minute idea. I had two lovely yukon gold potatoes that I needed to use up and I had put them in the microwave for baked potatoes.
But then once cooked, my mind goes elsewhere wondering what else I could make with these instead. Which led me to to scoop out all the flesh, add it to a bowl with a good amount of seasoning and some chopped spring onions and one egg to bind and mash it all together, thinking I'll make some fritters to go with my eggs in the morning.
That then turns into, well if I am going to make eggs in the morning, why don't I skip having to cook altogether and make some Bacon Egg Potato Breakfast Bites and well you get the idea.
I recommend using a waxy type of potato like Yukon golds or Charlottes over a floury one for the base for the Bacon Egg Potato Breakfast Bites, they just tend to have a nicer flavour for when mashing potatoes. I tend to use floury potatoes for syn free chips or syn free roast potatoes.
Instead of potato fritters as the base, you could also make a hash brown type base using grated potato (excess moisture squeezed out) or spiralled or grated sweet potato. Like I mentioned so many possible variations for these Bacon Egg Potato Breakfast Bites.
Once made, all you then have to do is heat up the Make-Ahead Bacon Egg Potato Breakfast Bites as you want them, or just eat them cold. They are great either way.
Make-Ahead Bacon Egg Potato Breakfast Bites
This recipe is gluten free, dairy free, vegetarian, paleo, Slimming World and Weight Watchers friendly
Extra Easy - syn free per serving
Green/Vegetarian - syn free per serving (omit bacon)
WW Smart Points - 7
Ingredients
- 540g of a waxy type potato (like charlottes or yukon gold
- 2 spring onion, finely chopped
- 1 large egg
- salt and black pepper
- spray oil
- 3 slices of lean bacon, cooked and chopped
- 6 large eggs
- approx 3 ripe tomatoes, sliced thinly
- salt and black pepper
Instructions
- Pierce the potatoes with a fork and microwave for 8 mins until soft
- Allow to cool slightly
- Preheat oven to 180c/350f (gas mark 4)
- Cut in half and scoop flesh into a bowl and mash
- Add the egg, spring onion and season well with salt and black pepper
- Mix well to combine.
- Grease a 12 hole non stick muffin tray with a little spray oil
- Divide the potato equally into each hole and flatten down in the bottom of the muffin tray
- Spray over the top with spray oil
- Place in the oven and bake for 20 mins until very lightly golden on top.
- Whisk the eggs together, season with salt
- Pour equally into each muffin tray
- Sprinkle in some of the cooked bacon, and top each muffin hole with a slice of tomato
- Bake in the oven for 30 mins until egg is set.
- Season the top with black pepper
- Enjoy or tub up for snacks or make-ahead breakfasts on the go
Notes
Variation 1: Add some grated cheese as part of you HEa
Variation 2: try different fillings, spinach, tuna, salmon, kale, veg etc
Variation 3: Make a hash brown base using grated potato (squeeze out excess moisture and bake first the same as instructions before add egg/fillings
Variation 4: Use spiralled or grated sweet potato as the base, again bake first as in instructions before adding egg/fillings
Nutritional information is an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information.
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Nutrition Information
Yield 4 Serving Size 1 SERVINGAmount Per Serving Calories 268Total Fat 10.8gSaturated Fat 3.7gCholesterol 325mgSodium 396mgCarbohydrates 26.3gFiber 4.3gSugar 1.9gProtein 18.5g
Sammye says
By "bacon" do you mean Canadian bacon or regular bacon?
Shevy (Slimming Eats) says
hi Sammye - any lean bacon is fine. Canadian or back bacon depending on what you can get 🙂
joanne howard says
absolutely beautiful, i used smoked gammon and added mushrooms too, i absolutley love your recipes so heres a big thankyou to all your hard work xxxx
Jane Williamson says
I'm going to try this today. If using sweet grated potato, presumably you still mix with an egg? Can't wait. Love love love your ideas.
Shevy (Slimming Eats) says
I would just place grated sweet potato at the bottom and pour over the top the egg mixture :), it will cook in the oven.
Gillian says
Would I be able to make these with spiral butternut squash
Shevy (Slimming Eats) says
yes I am sure that work would fine 🙂
Steven says
does the potato have to be the waxy sort? has this been attempted with a more floury potato? i want to try and everything but that specific type 😛
Shevy (Slimming Eats) says
Hi Steven, you can use any potato if you prefer. I just find waxy taste better and usually don't feel the need for any butter, however floury potatoes can be a bit dry. Hope that helps 🙂
Kathy says
We have a taster session in group on Wednesday. I think these will be lovely. Thank you for your brilliant site. I love the recipes.
Kathryn says
Hi. Not sure if I'm being dumb here, The recipe says 6 eggs. How many do you add to the potato and how many for the topping? In the write up you said you used one with the potato, so 5 left for the topping?!
Thanks
ann carless says
hi i made these how long do you have to eat these when you have cooked or can you put in a contained for a few days
Shevy (Slimming Eats) says
Hi Ann - they will keep for about 3-4 days in the fridge - enjoy 🙂
Haley Lehane says
Hiya! These are amazing, thank you so much for sharing... Can they be frozen? Thank you again
Siobhan (Slimming Eats) says
yep they should be okay to freeze.