Loaded Potato Breakfast Cups are a delicious and portable way to enjoy all the flavors of a loaded baked potato for breakfast. Here’s how to make them:
Ingredients:
- 4 large russet potatoes
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 6 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 6 large eggs
- Chopped green onions, for garnish (optional)
- Sour cream, for serving (optional)
Instructions:
- Preheat your oven to 375°F (190°C). Grease a muffin tin with non-stick cooking spray.
- Scrub the potatoes clean and pat them dry. Pierce each potato several times with a fork. Place the potatoes on a microwave-safe plate and microwave on high for 5-7 minutes, or until they are slightly softened but not fully cooked.
- Once the potatoes are cool enough to handle, slice them into thin rounds, about 1/4 inch thick.
- Brush both sides of each potato slice with olive oil and season with salt and pepper.
- Press the potato slices into the prepared muffin tin, forming a cup shape with the slices overlapping around the edges to create a “crust.”
- Bake the potato cups in the preheated oven for 15-20 minutes, or until they start to turn golden brown and crisp around the edges.
- Remove the potato cups from the oven and sprinkle each one with some of the crumbled bacon and shredded cheddar cheese.
- Crack an egg into each potato cup, being careful not to break the yolk.
- Return the muffin tin to the oven and bake for an additional 10-12 minutes, or until the egg whites are set but the yolks are still slightly runny.
- Remove the loaded potato breakfast cups from the oven and let them cool in the muffin tin for a few minutes before carefully removing them.
- Garnish the breakfast cups with chopped green onions, if desired, and serve hot with a dollop of sour cream on top.
Enjoy these loaded potato breakfast cups as a delicious and satisfying morning meal that’s packed with flavor and protein!