Authentic Vietnamese recipes from the Motherland

Breakfast in Muffin Form (Mashed Potatoes, Canadian Bacon & Eggs)

My daughter and I had a little fun in the kitchen. We had a bag of russet potatoes that was just about ready to sprout. To quickly use them up, we made miniature savory breakfast muffins, filled with mashed potatoes, Canadian bacon and scrambled eggs. I would have opted to make hash browns instead of mashed potatoes for a more traditional breakfast item, but it was more fun and safer for my daughter to mash up potatoes than grate them for hash browns.

 Breakfast muffins: mashed potatoes, Canadian Bacon and scrambled eggs

Breakfast muffins: mashed potatoes, Canadian Bacon and scrambled eggs

We used our favorite classic mashed potato recipe. We peeled russet potatoes and boiled them in salted water until fork tender. We mashed them up then combined them with milk, butter and sour cream; then seasoned with salt and pepper.


We scooped the mashed potatoes into our muffin pan and made a deep well in the middle of each scoop. The mashed potatoes went into the oven at 350 degrees Fahrenheit for about 15-20 minutes to set up into its muffin form and to get a nice crispy crust. After the mashed potatoes had baked slightly, we removed them from the oven then topped them with Canadian bacon and a scrambled egg mixture.

For the scrambled eggs, we kept it very simple. We beat together eggs, a splash of milk and a dash of salt and pepper. We poured the egg mixture into the well that we created with the Canadian bacon then broiled on low for about 10 minutes until the eggs were done. The muffins were sprinkled with green onion for a beautiful finished look.

Not only were these breakfast muffins adorable little appetizers, they were very practical too. I froze the leftovers and they were great for a quick meal in the morning. We just popped them in the microwave and had them with fresh fruits for a complete breakfast.

savory breakfast muffin

Classic Mashed Potato

Ingredients (makes about 12 standard size "muffins")

  • 3 lbs russet potatoes (peeled)
  • 2 teaspoons salt (divided)
  • 1-1/2 cups whole milk
  • 6 tablespoons butter
  • 1/2 cup sour cream
  • 1/2 teaspoon freshly ground black pepper


  1. Fill a large pot half way with water and bring to a boil.  Add a teaspoon of salt.
  2. Add the potatoes and cook until fork tender (about 15 minutes). Drain the potatoes in a colander and return them to the pot. Mash up the potatoes with a handheld mixer, potato ricer or masher.
  3. In a small sauce pan, melt the butter on medium heat. Add the milk and whisk until combined.
  4. Add milk/butter mixture to the mashed potatoes.
  5. Add sour cream, pepper and remaining salt. Mix until combined.

Classic Scrambled Egg Mixture


  • 5 large eggs
  • 2 tablespoons whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper