Mini Egg and Bacon Burgers with Breakfast Potatoes

 Cooking 30 minutes
 Preparation 15 minutes
 6 servings


1 package (397 g) cubed Champêtre breakfast potatoes
30 ml (2 tbsp.) of unsalted butter
12 eggs
65 ml (¼ cup) of milk
2.5 ml (½ teaspoon) of salt
12 rolls (buns style)
2 ½ cups (625 ml) of grated cheddar cheese
12 slices of bacon, cooked and cut in half
1 ml (¼ teaspoon) of garlic powder
15 mL (1 tbsp.) of finely chopped fresh parsley (optional)


  1. Preheat the oven to 400oF.
  2. On a baking sheet, place the breakfast potatoes and cook for 15 minutes. Reserve.
  3. Butter a baking dish (Pyrex type) with 1 tablespoon of butter. Reserve.
  4. In a bowl, beat the eggs until the mixture is well combined and becomes a little foamy. Add the milk, salt and mix well again.
  5. Melt 1 tablespoon butter in a large skillet over medium-low heat and pour in the egg mixture.
  6. Using a spatula, scramble the eggs, stirring occasionally, until cooked through. Remove from fire.
  7. Arrange the bottoms of the burgers in the buttered dish. Top the buns with half the cheese.
  8. Spread the scrambled eggs over the cheese, top with the bacon and garnish with the rest of the cheese.
  9. Place the buns on top of the burgers and brush them with the remaining melted butter. Sprinkle lightly with garlic powder.
  10. Bake in the preheated oven until the cheese is melted and the buns are lightly browned, about 7 to 10 minutes. Sprinkle with fresh parsley before serving with crispy cubed breakfast potatoes.

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