POTATO FLOWER BREAKFAST CUPS RECIPE BY TASTY
Here's what you need: medium russet potatoes, salt, pepper, paprika, garlic powder, fresh parsley, vegetable oil, shredded cheese blend, bacon, large eggs
Provided by Frank Tiu
Categories Breakfast
Yield 12 potato cups
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F (200°C).
- With a mandolin or a sharp knife, carefully cut the potatoes into ¹⁄₁₆-inch (1 mm) thick slices.
- Add the potato slices to a large bowl and cover with water. Toss the potatoes around to remove excess starch, then drain.
- Add 1 teaspoon of salt, the pepper, paprika, and garlic powder and toss the potatoes until evenly coated.
- Add the oil to a small bowl. Dip a paper towel in the oil and grease the cups of a 12-cup muffin tin.
- Arrange 5 potatoes around the sides of a muffin cup, overlapping slightly. Place 1 slice on the bottom to create a flower. Repeat with the remaining potato slices. Sprinkle shredded cheese over the potato cups.
- Bake for 10 minutes.
- Remove the potato cups from the oven and reduce the oven temperature to 300°F (150°C).
- Sprinkle bacon over the cheese. Add an egg to each cup. Sprinkle with salt.
- Bake for another 20-25 minutes, or until the egg whites are mostly cooked.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 357 calories, Carbohydrate 24 grams, Fat 19 grams, Fiber 2 grams, Protein 20 grams, Sugar 1 gram
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firdous khan khan
[email protected]These were a great way to use up leftover mashed potatoes. They're also a great way to get kids to eat their vegetables.
Frandi Contreras
[email protected]I've never made anything like this before, but they were surprisingly easy to make. I'm so glad I tried them!
Colin Emslie
[email protected]These were a fun and easy way to get my kids to eat their vegetables. They loved the crispy potato shell and the colorful fillings.
Sakin Akter
[email protected]I'm not a very experienced cook, but these were easy to make and they turned out great! I'm definitely going to make them again.
Charah Huntsman
[email protected]These were a little more work than I expected, but they were definitely worth it. They're so unique and delicious.
ASIK KHAN
[email protected]I've made these several times now and they're always a hit. I love that I can use different fillings each time to keep them interesting.
Shoriful Isslam
[email protected]These were so easy to make and they turned out so cute! I used a mini muffin tin and they were the perfect size for a quick breakfast or snack.
TheTruth 7
[email protected]I'm not a big fan of mashed potatoes, but these were really good! The crispy potato shell and the fluffy filling were a perfect combination.
Ntsoko Joackim
[email protected]These were a great way to use up leftover mashed potatoes. I added some cheese and bacon, and they were delicious.
Florence Su
[email protected]I loved how versatile this recipe is. I was able to use up leftover mashed potatoes and vegetables. I also added some herbs and spices to give them a little extra flavor.
Justin Felski
[email protected]These were delicious! I used a variety of fillings, including sausage, peppers, and cheese. They were so easy to make and they cooked perfectly in the oven.
Lennox
[email protected]These were so cute and easy to make! I used a muffin tin and they came out perfect. I filled them with scrambled eggs, cheese, and bacon. They were a big hit with my kids.
Tonny Mulinge
[email protected]I made these for a brunch party and they were a huge success! Everyone loved them and they were so easy to make. I will definitely be making them again.
Dogo Steve
[email protected]These potato flower breakfast cups were a hit with my family! They're so easy to make and they look so impressive. I used different fillings for each cup, including scrambled eggs, bacon, cheese, and vegetables. Everyone loved them!