Potato Egg Cups with Bacon and Cheese
Potato Egg Cups with Bacon and Cheese
Ingredients
For the Potato Cups
- 2 potatoes, medium, thinly sliced into 1/8-inch rounds
- 2 1/4 ounces Parmesan cheese, finely grated
For the Filling
- 8 eggs, large, beaten
- 1/4 teaspoon salt
- 4 1/4 ounces bacon, slices, cooked until crispy and chopped
- 1 cup cheddar cheese, shredded
For Garnish
- 2 tablespoons green onions, chopped
- 1 teaspoon fresh rosemary, chopped, or a few sprigs
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 12-cup muffin tin.
⏱️ 5 min•🌡️ 375
- 2
On a baking sheet lined with parchment paper, arrange 5-6 thinly sliced potato rounds in a circular, overlapping pattern to form flower-like shapes. Repeat this process to create 4 individual potato bases. Sprinkle a generous amount of grated Parmesan cheese (about 1 tablespoon per base) evenly over the potato slices.
⏱️ 10 min
- 3
Transfer the baking sheet to the preheated oven and pre-bake the potato and Parmesan arrangements for 10 minutes, or until the potatoes are slightly softened and the cheese is melted and lightly golden.
⏱️ 10 min•🌡️ 375
- 4
Carefully remove the baking sheet from the oven. While still warm and flexible, use a spatula to transfer each potato arrangement into the prepared muffin tin cups. Gently press them down and up the sides to form a cup shape within each muffin well.
⏱️ 5 min
- 5
In a medium bowl, whisk together the beaten eggs and salt until well combined.
⏱️ 2 min
- 6
Evenly distribute the chopped crispy bacon into the bottom of each potato cup.
⏱️ 2 min
- 7
Pour the beaten egg mixture into each potato cup, filling them about three-quarters full. Sprinkle the shredded cheddar cheese over the egg mixture in each cup.
⏱️ 3 min
- 8
Return the muffin tin to the oven and bake for 25 minutes, or until the egg is set and the tops are golden brown. The internal temperature should reach 160°F.
⏱️ 25 min•🌡️ 375
- 9
Carefully remove the potato egg cups from the muffin tin. Garnish with chopped green onions and fresh rosemary before serving immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Potato Egg Cups with Bacon and Cheese
Ingredients
For the Potato Cups
- 2 potatoes, medium, thinly sliced into 1/8-inch rounds
- 2 1/4 ounces Parmesan cheese, finely grated
For the Filling
- 8 eggs, large, beaten
- 1/4 teaspoon salt
- 4 1/4 ounces bacon, slices, cooked until crispy and chopped
- 1 cup cheddar cheese, shredded
For Garnish
- 2 tablespoons green onions, chopped
- 1 teaspoon fresh rosemary, chopped, or a few sprigs
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 12-cup muffin tin.
⏱️ 5 min•🌡️ 375 - 2
On a baking sheet lined with parchment paper, arrange 5-6 thinly sliced potato rounds in a circular, overlapping pattern to form flower-like shapes. Repeat this process to create 4 individual potato bases. Sprinkle a generous amount of grated Parmesan cheese (about 1 tablespoon per base) evenly over the potato slices.
⏱️ 10 min - 3
Transfer the baking sheet to the preheated oven and pre-bake the potato and Parmesan arrangements for 10 minutes, or until the potatoes are slightly softened and the cheese is melted and lightly golden.
⏱️ 10 min•🌡️ 375 - 4
Carefully remove the baking sheet from the oven. While still warm and flexible, use a spatula to transfer each potato arrangement into the prepared muffin tin cups. Gently press them down and up the sides to form a cup shape within each muffin well.
⏱️ 5 min - 5
In a medium bowl, whisk together the beaten eggs and salt until well combined.
⏱️ 2 min - 6
Evenly distribute the chopped crispy bacon into the bottom of each potato cup.
⏱️ 2 min - 7
Pour the beaten egg mixture into each potato cup, filling them about three-quarters full. Sprinkle the shredded cheddar cheese over the egg mixture in each cup.
⏱️ 3 min - 8
Return the muffin tin to the oven and bake for 25 minutes, or until the egg is set and the tops are golden brown. The internal temperature should reach 160°F.
⏱️ 25 min•🌡️ 375 - 9
Carefully remove the potato egg cups from the muffin tin. Garnish with chopped green onions and fresh rosemary before serving immediately.
⏱️ 3 min