Crispy Smashed Potato Breakfast Egg Cups

If you love a savory egg breakfast with crispy potatoes, bacon and cheese, this recipe is for you. Smashed potatoes form the base of these egg cups and are topped with a cheddar, bacon and egg mixture. They’re an excellent option for breakfast or meal-prep lunches.

What you’ll need to make these Smashed Potato Egg Cups

• mini potatoes
• kosher salt
• cracked pepper
• eggs
• cheddar cheese
  • I used reduced-fat cheddar. If you use full-fat or fat-free, adjust nutrition values accordingly.
• bacon
  • Use precooked or fully cooked bacon to speed up prep.
• chives

How to make these egg cups

Preheat the oven to 375°F. While the oven heats, par-cook the potatoes. Place the mini potatoes in a microwave-safe bowl with a splash of water, cover, and microwave until fork-tender. Set aside to cool slightly.

Spray a muffin tin with nonstick cooking spray. Place two mini potatoes in the bottom of each cup and use a fork to press them down, forming a smashed potato base. Press so the potato layer covers the bottom with no gaps, since the eggs will be poured on top.

Lightly spray the smashed potatoes with olive oil and season with ½ teaspoon kosher salt and freshly cracked pepper. Roast the muffin tin in the oven for 10 minutes to firm the potato base.

While the potato shells roast, whisk together the eggs, cheddar, the remaining ½ teaspoon kosher salt, crumbled cooked bacon and chopped chives. Remove the muffin tin from the oven, spray lightly again if needed, and pour an equal amount of the egg mixture into each potato-lined cup. Return to the oven and bake for about 15 minutes, until the eggs are set.

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