I can’t get enough of muffin tray breakfast recipes, and this is one you should definitely try at home.
This is the Breakfast potato cup recipe.
- 1.5 cups of shredded potatoes (dried)
- Eggs- 7
- Butter- 1 tablespoon
- Onion- 1/4 diced
- Garlic- 1 clove
- 1/2 cup of Shredded cheddar
- Salt and pepper
Preheat your oven to 250° C (475 F).
Mix the potatoes with 1 tbsp of melted butter, 1 egg white, Pinch of salt and pepper.
Grease 6 cups of your muffin tray. Then, line each of the 6 muffin cups with 1/4 cup of the potato mixture.
Press the potatoes into the bottom and sides of the cups. Bake the for 20 minutes.
As the potatoes bake, heat some oil in a pan and soften 1/4 of a chopped onion & 1 minced garlic clove (you can also add some bacon/sausage bits to the mix). Season the scramble with salt and pepper.
Take out your potatoes & pour some of the scrambled mixture into each of the muffin tins on top of the potatoes. Add some shredded cheese, and put the tray back in the oven for 2 minutes so the cheese can melt.
Remove the tray from the oven, and crack 1 egg into each of the muffin cups. Bake the tray for 9 minutes for a soft egg yolk. Cook the eggs for 8 minutes if you want the yolks to be runnier and for 10 minutes if you like them to be more solid.
Use a butter knife to loosen the potato cups from the tray, and serve while HOT!
These are very tasty, give you that energy boost to kickstart your morning and come in handy when if you’re entertaining, as you make 6-8 at a time (depends on your muffin tray).