Baked Potato Egg Cups with Bacon and Cheese
Baked Potato Egg Cups with Bacon and Cheese
Ingredients
- 2 potatoes, medium, thinly sliced
- 2 ounces Parmesan cheese, grated
- 8 eggs, large
- 1/2 teaspoon salt, or to taste
- 4 ounces bacon, slices
- 4 ounces cheddar cheese, grated
- 2 tablespoons green onions, chopped, for garnish
- 4 rosemary sprigs, for garnish, optional
- 1/2 cup creamy dip, optional, for serving
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 12-cup muffin tin.
⏱️ 5 min•🌡️ 375
- 2
Arrange the thinly sliced potatoes on a baking sheet in overlapping circular patterns to form 8 individual "flower" shapes. Sprinkle the grated Parmesan cheese generously over the potato slices.
⏱️ 5 min
- 3
Bake the potato and Parmesan clusters for 10 minutes, or until they are slightly softened and the edges are golden.
⏱️ 10 min•🌡️ 375
- 4
While the potatoes are baking, cook the bacon. In a skillet over medium heat, fry the bacon slices until crispy. Remove from the pan, drain on paper towels, and then chop finely.
⏱️ 10 min
- 5
Carefully transfer the baked potato clusters from the baking sheet into the prepared muffin cups, pressing them gently to form individual potato nests or cups. Ensure the potato forms a stable base and sides for the egg filling.
⏱️ 5 min
- 6
In a medium bowl, crack the 8 large eggs. Add the salt and whisk thoroughly until the yolks and whites are fully combined and slightly frothy.
⏱️ 3 min
- 7
Pour the whisked egg mixture into each potato cup in the muffin tray, filling them about halfway or two-thirds. Sprinkle the finely chopped bacon evenly over the egg in each cup.
⏱️ 5 min
- 8
Sprinkle a generous amount of grated cheddar cheese over the bacon and egg mixture in each potato cup.
⏱️ 2 min
- 9
Place the muffin tray back into the oven and bake for 25 minutes, or until the egg is set and the cheese is melted and bubbly and lightly golden.
⏱️ 25 min•🌡️ 375
- 10
Once baked, carefully remove the potato egg cups from the muffin tray. Garnish each cup with chopped green onions or chives and an optional rosemary sprig. Serve immediately, either as is or with a side of creamy dip.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Baked Potato Egg Cups with Bacon and Cheese
Ingredients
- 2 potatoes, medium, thinly sliced
- 2 ounces Parmesan cheese, grated
- 8 eggs, large
- 1/2 teaspoon salt, or to taste
- 4 ounces bacon, slices
- 4 ounces cheddar cheese, grated
- 2 tablespoons green onions, chopped, for garnish
- 4 rosemary sprigs, for garnish, optional
- 1/2 cup creamy dip, optional, for serving
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 12-cup muffin tin.
⏱️ 5 min•🌡️ 375 - 2
Arrange the thinly sliced potatoes on a baking sheet in overlapping circular patterns to form 8 individual "flower" shapes. Sprinkle the grated Parmesan cheese generously over the potato slices.
⏱️ 5 min - 3
Bake the potato and Parmesan clusters for 10 minutes, or until they are slightly softened and the edges are golden.
⏱️ 10 min•🌡️ 375 - 4
While the potatoes are baking, cook the bacon. In a skillet over medium heat, fry the bacon slices until crispy. Remove from the pan, drain on paper towels, and then chop finely.
⏱️ 10 min - 5
Carefully transfer the baked potato clusters from the baking sheet into the prepared muffin cups, pressing them gently to form individual potato nests or cups. Ensure the potato forms a stable base and sides for the egg filling.
⏱️ 5 min - 6
In a medium bowl, crack the 8 large eggs. Add the salt and whisk thoroughly until the yolks and whites are fully combined and slightly frothy.
⏱️ 3 min - 7
Pour the whisked egg mixture into each potato cup in the muffin tray, filling them about halfway or two-thirds. Sprinkle the finely chopped bacon evenly over the egg in each cup.
⏱️ 5 min - 8
Sprinkle a generous amount of grated cheddar cheese over the bacon and egg mixture in each potato cup.
⏱️ 2 min - 9
Place the muffin tray back into the oven and bake for 25 minutes, or until the egg is set and the cheese is melted and bubbly and lightly golden.
⏱️ 25 min•🌡️ 375 - 10
Once baked, carefully remove the potato egg cups from the muffin tray. Garnish each cup with chopped green onions or chives and an optional rosemary sprig. Serve immediately, either as is or with a side of creamy dip.
⏱️ 5 min