Ranch Smashed Potato and Baked Egg Cups

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Smashed potato and baked egg cups #HiddenValleyIt

Spring is here. The birds are singing. The flowers are blooming, and the girls they are a laying.

Last week I introduced you to “my girls” Lucy and Penny.


Now that winter is over, and we are getting fresh eggs daily,I am a wee bit egg crazy. But can you blame me, there is nothing like a fresh egg.

Baked egg cups have been my new favorite way to make them, They are fast, easy, and totally customizable {which is HUGE if you are blessed with a fussy eater}.


My kids love to have to have potatoes and bacon with their eggs, so I added those to the cups as well. For a boost of flavor, I smashed the potatoes with Hidden Valley Ranch Ranch dressing and seasoning mix.




Why have I not thought to do this sooner.

Ranch Smashed Potato and Baked Egg Cups


  • For each egg cup you will need:
  • 1 small gold potato{micro-waved for about 1 minute}
  • 1 tsp Hidden Valley Ranch dressing mix
  • 2 slices of bacon {I used turkey bacon}
  • 1 egg
  • salt and pepper to taste
  • 3 sliced grape tomatoes
  • sprinkle of Parmesan {optional}


  • line each ramekin with 2 slices of bacon
  • smash the potatoes with the ranch dressing mix
  • add to the bacon
  • top with an egg
  • season with salt and pepper
  • add the tomatoes and the cheese {if using}
  • bake at 400 for 6 minutes {a bit longer if you prefer your eggs well done}


You have a complete meal in a ramekin, done in under 10 minutes. It doesn’t get much better than that.


From dressings and dips to sandwich spreads and side dish solutions, the special blend of herbs and spices makes Hidden Valley the perfect addition to any recipe. For more delectable ranch recipes, visit www.hiddenvalley.com.

This is a sponsored conversation written by me on behalf of Hidden Valley Ranch. The opinions and text are all mine.