You’re going to love these Potato Crusted Egg Cups.
Serve them for a leisurely brunch, with a salad and fruit or make ahead to have on hand for breakfast, lunch or a snack. Please note I made these in my easy to care for and safe for baking Demarle Silicone muffin pan. Each cup has a 1/2 cup capacity. Having said that, your stainless steel muffin tins should also work great. Measure the capacity of the ones you have because I think they all are a little different. Side note: I received this muffin pan as a gift and after I saw how easy they are for baking and cleaning, I bought them as gifts for my daughters. Each daughter has a different size so we can trade.
In the last 3 weeks we’ve celebrated a new grand baby,
3 birthdays, Mother’s Day and we are now fully retired. Big life happenings. Well, the new precious grand baby and retirement are big. Birthdays and Mother’s Day come around every year so no big deal there.
My lack of posts lately are not because I haven’t been cooking. I’ve taken a little break from posting to enjoy this wave of celebrations and to snuggle with our sweet new grand daughter, Hazel.
In addition to snuggling, I did make some awesome dairy free, gluten free, and sugar free birthday mini chocolate tarts (it’s my birthday and I’ll make dessert if I want to ) in this new tart pan I was lucky to find on sale at Williams Sonoma. I was too busy snuggling to get a photo though. Some tasty summer food is coming soon. Keep an eye out.
But for now…we have these egg cups that I posted on instagram (ag_thefreshtable) and Facebook and folks were asking for the recipe so here it is. This Potato Crusted Egg Cup recipe is a grab and go breakfast option that can be reheated in the microwave for about 1 minute and 10 seconds to be exact.
The crust is made by spiralizing potatoes on the smallest noodle setting with the Paderno 3 blade spiralizer.
Toss noodles with avocado oil (which I did not include in the above photo, sorry) and an egg white…all beaten together. Season them with the spice mix.
Plop the same amount of the seasoned spirals in each muffin cup.
Press, arrange, form – I don’t know what word to use here but form a well of potato crust. Don’t be afraid to build the walls up inside each cup.
Pop in a 450 degree oven for 15 minutes on the middle rack of the oven.
Beat the remaining eggs and almond milk, salt and pepper.
Fill baked cups with veggies. I used Trader Joe’s baby kale for easy prep. I just tore it into pieces that fit.
Add beaten egg mixture and bake again on the middle rack for 15 minutes.
Hope you like these and if you do please comment!
Signing off with a full heart my friends, Amy
Potato Crusted Egg Cups (makes 1 dozen)
4 cups peeled and spiralized russet potatoes (unpeeled Yukon gold potatoes work too)
3 tablespoons avocado oil
1 egg white, beaten (reserve yolk for filling)
2 tablespoon nutritional yeast
3/4 teaspoon smoked paprika
3/4 teaspoon garlic powder
3/4 teaspoon sea salt
11 eggs plus reserved egg yolk from crust
1/2 – 3/4 teaspoon sea salt
pinch of black pepper
1/3 cup almond milk
1 cup baby kale, torn
1/4 cup finely cut green onion
1/2 – 1 minced jalapeno pepper (depending on your heat preference)
Preheat oven to 450.
Grease muffin tin. Set aside. (If you’re using a Demarle silicone muffin pan, no need to grease).
Beat egg white and avocado oil together in a small bowl. In a separate small bowl combine sea salt, nutritional yeast, smoked paprika, and garlic powder.
Combine spiralized potatoes, oil and egg white mixture in a wide shallow bowl. Toss to coat potatoes.
Add dry ingredients, tossing to coat potato noodles evenly.
Distribute seasoned potato noodles among 1/2 cup capacity muffin cups. You may have to trim some of the potatoes to fit into the cup. Arrange and press spiralized potatoes into tin forming a crust or a “well” for egg mixture to pour into. Bake at 450 for 15 minutes.
While crust is baking, beat eggs (remembering to include the yolk from the separated egg white) salt, pepper and almond milk all together.
Remove from oven and turn heat down to 375 degrees. Set pan on a heat protected surface while filling the egg cups.
Distribute the torn baby kale and green onion into each muffin cup. Using a small measuring spoon, sprinkle in desired amount of minced jalapeno. I used 1/4 teaspoon, because we like the flavor of jalapeno’s but not the heat.
Spoon about 1/4 cup egg mixture into each cup, or distribute egg filling evenly over the 12 cups.
Bake on the middle rack in oven for 15 minutes, or until set.
Serve with fresh salsa and sliced avocado on top.