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92% would make again

Potato Flower Breakfast Cups

Tasty Team

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Ingredients

for 12 potato cups

  • 5 medium russet potatoes
  • 2 teaspoons salt, divided, plus more to taste
  • 1 teaspoon pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon fresh parsley
  • 1 tablespoon vegetable oil
  • 2 cups shredded cheese blend (200 g)
  • 5 strips bacon, cooked and finely chopped
  • 12 large eggs

Nutrition Info

Powered by
    Calories 297
    Fat 20g
    Carbs 8g
    Fiber 0g
    Sugar 0g
    Protein 19g

Estimated values based on one serving size.

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Preparation

  1. Preheat the oven to 400°F (200°C).
  2. With a mandolin or a sharp knife, carefully cut the potatoes into ¹⁄₁₆-inch (1 mm) thick slices.
  3. Add the potato slices to a large bowl and cover with water. Toss the potatoes around to remove excess starch, then drain.
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  5. Add 1 teaspoon of salt, the pepper, paprika, and garlic powder and toss the potatoes until evenly coated.
  6. Add the oil to a small bowl. Dip a paper towel in the oil and grease the cups of a 12-cup muffin tin.
  7. Arrange 5 potatoes around the sides of a muffin cup, overlapping slightly. Place 1 slice on the bottom to create a flower. Repeat with the remaining potato slices. Sprinkle shredded cheese over the potato cups.
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  9. Bake for 10 minutes.
  10. Remove the potato cups from the oven and reduce the oven temperature to 300°F (150°C).
  11. Sprinkle bacon over the cheese. Add an egg to each cup. Sprinkle with salt.
  12. Bake for another 20-25 minutes, or until the egg whites are mostly cooked.
  13. Serve warm.
  14. Enjoy!
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