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
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
Nutrition
- Serving Size: 2 potato cups
- Calories: 280
- Sugar: 1g
- Sodium: 470mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 195mg
