Smashed Potato Egg Cups
Prep: 15 min
Cook: 50 min
Total: 65 min
Serves: 12
150 views
Tender potatoes get smashed flat, roasted crisp, then crowned with garlic, cheddar, and a whole egg baked right on top until the yolk sets just so. The result is comfort food with crunchy edges and a runny center waiting to be broken. Serve them for a lazy weekend brunch or a breakfast-for-dinner night when everyone wants something a little indulgent.
Ingredients
Ingredients
- 12 Small Potato
- 1 Tbsp Olive Oil
- 1 Tsp Garlic Powder
- 1/2 Tsp Onion Powder
- 1/2 Tsp Salt And Pepper - To Taste
- 12 Medium Egg
- 1 Cup Cheddar Cheese - Shredded
- 2 Tbsp Chive - Chopped
Directions
Directions
- Preheat oven to 425°F
- Boil the potatoes for 15–20 minutes, until fork tender.
- Drain and let cool for a few minutes.
- Grease a standard 12-cup muffin tin.
- Place one potato into each cup.
- Using the bottom of a glass or measuring cup, gently smash each potato, pressing it into the bottom and up the sides to form a cup.
- Drizzle with olive oil and season with garlic powder, onion powder, salt, and pepper.
- Bake for 20–25 minutes, until the edges are crispy and golden brown.
- If using cheese, sprinkle a little into each potato cup.
- Crack one egg into each cup.
- Season lightly with salt and pepper.
- Return to the oven for 10–15 minutes, depending on how runny or firm you like the yolks.
- Sprinkle with fresh chives and serve immediately.
Nutrition
Per serving · 12 servingsCalories
210
Fat
12 g
Saturated fat
4 g
Carbohydrates
15 g
Sugar
1 g
Fiber
2 g
Protein
9 g
Sodium
300 mg
Cholesterol
210 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 12 Small Potato
- 1 Tbsp Olive Oil
- 1 Tsp Garlic Powder
- 1/2 Tsp Onion Powder
- 1/2 Tsp Salt And Pepper - To Taste
- 12 Medium Egg
- 1 Cup Cheddar Cheese - Shredded
- 2 Tbsp Chive - Chopped
Recipe Related Shopping
Cheese Grater
View on Amazon
Cupcake tin
View on Amazon
As an Amazon Associate we earn from qualifying purchases.
