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Potato Egg Cups

Ready in 65 minutes
Prep 30 minutes
Cook 25 minutes
12
SERVINGS
METRIC
IMPERIAL

Cups

  • 45 ml unsalted butter, room temperature
  • 2 large russet potatoes (about 1 ¼ lbs/625 g)
  • 500 ml shredded aged Cheddar cheese
  • 250 ml finely chopped fresh spinach
  • 250 ml finely diced roasted red peppers
  • 60 ml cornstarch
  • 30 ml finely chopped fresh parsley
  • 5 ml each salt and pepper
  • 12 eggs

Garnish

  • shredded cheddar cheese
  • chopped fresh chives
  • cracked black pepper
Perfect for a hearty breakfast or a quick dinner that’s so easy to make, the whole family can lend a hand.

Instructions

Preheat oven to 400°F (200°C). Butter 12-cup muffin pan. Cut twelve, 2-inch (5 cm) parchment paper rounds and line the bottom of each cup.

Line a medium bowl, with 2 sheets of paper towel. Grate potatoes with skin on. Measure out 3 ¼ cups (800 mL) and place in lined bowl. Pull paper towel over potatoes and gently squeeze out excess liquid. Place potatoes in a large, clean bowl. Add cheese, spinach, red peppers, corn starch, parsley, salt and pepper; stir to fully incorporate. Divide mixture (about ½ cup (125 mL) each) into prepared muffin pan. Firmly press mixture along the sides and base of the cup, creating a space for the egg to be cracked into, about 2-inches across (5 cm) x ½-inch (1 cm) around.

Bake for 20 for 25 minutes until edges are browned.

Remove pan and crack 1 egg into each cup. Bake for 8 to 10 minutes, until whites are cooked through. Sprinkle with cheese, chives and cracked pepper.

Nutritional Facts
  • Amount Per Serving
    220 Calories
  • Fat
    14 g
  • Sodium
    420 mg
  • Carbohydrates
    12 g
  • Fibre
    1 g
  • Sugars
    1 g
  • Protein
    12 g
  • Excellent source of vitamin A, riboflavin, vitamin B12, pantothenate and selenium. Good source vitamin K, niacin and choline.

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