There are some mornings when you crave a breakfast that’s equal parts comforting, impressive, and downright delicious. Enter the Potato Cups Recipe—a golden, crispy nest of potato cradling a runny-yolked egg, topped with melty cheddar, smoky bacon, and a sprinkle of chives. Whether you’re hosting friends for brunch or just looking to shake up your weekday routine, these are guaranteed to be a hit. Plus, they’re naturally gluten-free and easy to adapt, making them a go-to for any breakfast lover.

Ingredients You’ll Need

Gathering just a handful of everyday ingredients, you’ll be amazed at how each element brings something special to the Potato Cups Recipe. The combination of potatoes, eggs, cheese, and bacon is simple, but every component adds flavor, color, and texture for a breakfast that’s anything but basic.

Russet potatoes (3 medium, peeled): The perfect potato for crispiness and structure—russets yield those iconic golden edges.
Olive oil (2 tablespoons): Helps the potatoes brown beautifully and prevents sticking.
Salt (1 teaspoon): Essential for bringing out the earthy flavor of the potatoes.
Black pepper (1/2 teaspoon): Adds a subtle kick and rounds out the seasoning.
Garlic powder (1/2 teaspoon): Lends a warm, savory note to the cups.
Paprika (1/2 teaspoon): For a pop of color and a hint of smoky flavor.
Eggs (4 large): The heart of the dish—each cup is crowned with a perfectly baked egg.
Shredded cheddar cheese (1/2 cup): Melts into gooey, golden perfection on top.
Cooked and crumbled bacon (1/4 cup): Classic breakfast crunch and savory depth—swap for mushrooms or spinach to go vegetarian.
Chopped chives or green onions (2 tablespoons): Bright, fresh, and the perfect finishing touch.
Nonstick cooking spray: Absolutely crucial for easy removal and extra crisp edges.

How to Make Potato Cups Recipe

Step 1: Preheat and Prepare

Start by heating your oven to 400°F (200°C). Generously coat a 12-cup muffin tin with nonstick spray—this ensures your Potato Cups Recipe will pop out with crisp edges and no sticking. Prepping your tin first makes assembly a breeze.

Step 2: Shred and Squeeze Potatoes

Peel your russet potatoes and grate them using a box grater or a food processor. The secret to crispy potato cups is removing as much moisture as possible, so bundle up the shreds in a clean kitchen towel or several paper towels and squeeze until they’re nice and dry. This step is worth a little extra effort!

Step 3: Season the Potato Mixture

In a large bowl, combine the shredded potatoes with olive oil, salt, pepper, garlic powder, and paprika. Toss everything together so the potatoes are evenly coated. The olive oil helps with browning, while the seasonings infuse each bite with flavor.

Step 4: Form Potato Nests

Divide the seasoned potatoes among the muffin cups, pressing the mixture into the bottom and up the sides to create little nests. Don’t be shy—press firmly so the cups hold their shape and get extra crispy around the edges.

Step 5: Bake the Potato Shells

Slide the tray into the oven and bake for 20 to 25 minutes. You’re looking for golden, crisp edges and a set base. This step transforms the potato mixture into sturdy, delicious cups ready for their filling.

Step 6: Add Eggs, Cheese, and Bacon

Carefully crack one egg into each cup (or beat the eggs first if you prefer a more quiche-like texture). Sprinkle each cup generously with shredded cheddar and crumbled bacon. These toppings melt and mingle with the eggs as they bake.

Step 7: Bake Until Set

Return the tray to the oven and bake for another 10 to 12 minutes. Keep an eye on the eggs—bake until the whites are just set and the yolks are cooked to your preference. For runny yolks, check at the 10-minute mark; for firmer yolks, leave them in a bit longer.

Step 8: Cool, Garnish, and Serve

Let the potato cups cool for a few minutes, then gently loosen them from the muffin tin with a butter knife. Top with chopped chives or green onions for freshness. Serve them warm and watch them disappear!

How to Serve Potato Cups Recipe

Garnishes

Finish your Potato Cups Recipe with a flourish. Freshly chopped chives or green onions add brightness and color, but you can also try a sprinkle of fresh parsley, a dollop of sour cream, or even a dash of hot sauce for a little extra zing.

Side Dishes

Pair these potato cups with a simple green salad, a bowl of fresh fruit, or even a side of roasted veggies for a balanced breakfast or brunch. If you’re feeling extra indulgent, serve with buttery toast or flaky croissants—whatever suits your morning mood.

Creative Ways to Present

For a brunch buffet, arrange the potato cups on a platter with a rainbow of garnishes so guests can customize their own. Or, nestle them on individual plates with a few colorful berries or a scoop of avocado salsa for a restaurant-worthy presentation.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, let the potato cups cool completely before transferring them to an airtight container. They’ll stay fresh in the fridge for up to three days—perfect for grab-and-go breakfasts all week.

Freezing

Want to prep ahead? Freeze fully cooked and cooled cups in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. They’ll keep for up to two months and can be reheated straight from the freezer for busy mornings.

Reheating

Pop refrigerated or frozen potato cups in a 350°F (175°C) oven for about 10 minutes (longer if frozen) until warmed through and crisp again. You can also microwave for 45–60 seconds, but the oven or toaster oven will preserve that coveted crunch.

FAQs

Can I use a different type Breakfast

Yes! While russet potatoes give the crispiest texture for the Potato Cups Recipe, you can experiment with Yukon Golds for a slightly creamier bite. Just be sure to squeeze out the moisture no matter which variety you choose.

Are these potato cups gluten-free?

Absolutely! This Potato Cups Recipe contains no flour or gluten-containing ingredients, making it a fantastic option for gluten-free eaters. Just double-check labels on your bacon and cheese to be sure.

Can I make this vegetarian?

Definitely! Simply skip the bacon, or swap it for sautéed mushrooms, spinach, or even sun-dried tomatoes. The versatility of this Potato Cups Recipe makes it easy to cater to any dietary preference.

How do I prevent the potato cups from sticking?

A good coating of nonstick cooking spray is key. Press the potato mixture firmly into the muffin tin to create a solid base, and don’t skip the oil in the mixture—it all helps with easy removal and crispy edges.

Can I beat the eggs instead of cracking them whole?

Of course! If you prefer a fully mixed, quiche-like filling, lightly beat the eggs and pour them into the potato nests before baking. This method works beautifully and gives a different texture to the Potato Cups Recipe.

Final Thoughts

If you’re ready to brighten up your breakfast game, you can’t go wrong with this Potato Cups Recipe. It’s versatile, crowd-pleasing, and just plain fun to make—and eat! Give it a try and watch these little cups become the star of your next morning meal.

Potato Cups Recipe

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4.7 from 25 reviews

Author: admin
Total Time: 50 minutes
Yield: 6 servings (2 potato cups per serving) 1x
Diet: Non-Vegetarian

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Description

These crispy baked potato cups filled with eggs, cheese, and bacon are a delicious and gluten-free breakfast option that’s easy to make and perfect for meal prep or weekend brunch.

Ingredients

Scale

Potato Base

3 medium russet potatoes (peeled)
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika

Fillings

4 large eggs
1/2 cup shredded cheddar cheese
1/4 cup cooked and crumbled bacon
2 tablespoons chopped chives or green onions

Other

Nonstick cooking spray

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Instructions

Prepare Oven and Pan: Preheat your oven to 400°F (200°C) and generously spray a 12-cup muffin tin with nonstick cooking spray to ensure easy removal of the potato cups.
Grate Potatoes: Using a box grater or a food processor, grate the peeled russet potatoes. Then, using a clean kitchen towel or paper towels, squeeze out as much excess moisture as possible to help achieve crispiness.
Season Potatoes: Place the shredded potatoes into a large bowl and toss with olive oil, salt, black pepper, garlic powder, and paprika until evenly coated.
Form Potato Cups: Evenly divide the potato mixture into the prepared muffin cups, pressing firmly into the bottom and up the sides to create nest-like cups that will hold the fillings.
Bake Potato Shells: Bake the potato cups in the oven for 20 to 25 minutes until the edges turn golden brown and crispy, indicating they’re ready for the filling.
Add Fillings: Carefully crack one egg into the center of each baked potato cup. Then sprinkle evenly with shredded cheddar cheese and crumbled bacon on top of each egg.
Bake Filled Cups: Return the muffin tin to the oven and bake for an additional 10 to 12 minutes, or until the egg whites are set and the yolks reach your preferred level of doneness.
Cool and Garnish: Remove from the oven and allow the potato cups to cool slightly. Use a butter knife to gently loosen the edges before removing from the tin. Garnish with chopped chives or green onions for added flavor and serve warm.

Notes

To make this recipe vegetarian, omit the bacon or substitute with sautéed mushrooms or spinach.
For a fully mixed egg texture, beat the eggs before pouring them into the potato cups instead of cracking whole eggs.
Make sure to squeeze out as much moisture as possible from the potatoes to prevent soggy cups.
Adjust baking times slightly if using a dark or non-stick muffin tin, as they may heat faster.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Breakfast
Method: Baking
Cuisine: American