Egg and Potato Cups
These Egg and Potato Cups are perfect as a quick breakfast snack or as a delicious and nutritious appetizer. You can easily add bacon, sausage or ham for extra flavor!
Make This Recipe
Ingredients
- 6 Eggland's Best eggs (large)
- 1/2 red onion, finely chopped
- 3 small potatoes, peeled and diced
- 3/4 cup of shredded cheddar cheese
- 1 tomato, diced
- 3 tablespoons of oil
- Non-stick cooking spray
- Salt, pepper and garlic powder to taste
- Cilantro or parsley, chopped for garnish
Preparation
Preheat oven to 350° F; lightly spray 12-cup muffin tin with non-stick cooking spray, and set aside.
Heat the oil in a skillet over medium-high heat, then add the potatoes and chopped onion, add salt, pepper and garlic powder to taste and cook until completely cooked.
While potatoes are cooking, in a small bowl, mix 6 Eggland's Best eggs and add the shredded cheddar cheese. You can add a little salt, but keep in mind that the cheese and potatoes already have salt.
Fill each muffin cup halfway with the egg and cheese mixture. Then in the center of each muffin cup put a spoonful of cooked potatoes and diced tomatoes. Bake for about 20 minutes or until the egg looks cooked. After removing from the oven, serve and sprinkle with cilantro or parsley for garnish.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 12 Cups |
|---|---|
| Calories | 111 |
| Fat | 8g (62% calories from fat) |
| Cholesterol | 95mg |
| Sodium | 76mg |
| Carbohydrates | 5g |
| Dietary Fiber | 1g |
| Protein | 5g |