A fun idea for breakfast, baked eggs in potato cups.
Eggs and potatoes are one of my favorite breakfast … along with many others. I have been thinking of new ways of making them… you know if you are a food blogger you are always thinking of new ways to making your favorite foods.
Since I love the combination of eggs and potatoes I thought it would be a fun to make a potato cup and bake eggs in them. Little did I remember that I have a recipe that is similar to this one already on my blog, it was from when I first started this blog. When I looked back at my old posts sure enough there it was, but I had actually had changed this new one a bit. But, man my pictures I can’t believe how bad they were, not that they are that beautiful now. Hopefully I will continue to improve.
I have always been a firm believer that when you make scrambled eggs that you had to add milk to them to have the eggs come out edible. After doing a little research I found several articles that stated that you don’t need the milk. I did add some cottage cheese to these, I don’t think that would count as milk. The eggs were fluffy and tender, but I know that I have nice fluffy eggs when I have added milk. So what do you think do you need milk in scrambled eggs? I would love to hear what you think.
So on to the baked eggs in potato cups, these take a little bit extra time to make, but I think that they would be a lot of fun to make with kids. With the individual serving you can add to your eggs whatever you fancy. Give them a try they are fun to make and super tasty.
- 1 russet potato
- 4 eggs
- 1/2 cup cottage cheese
- 1/4 cup ham cut into small pieces
- 2 tablespoons mushrooms I used one tablespoon, one cup did not have mushrooms
- 1 tablespoon pepper green, red, or orange bell peppers
- Salt and pepper to taste
- Olive Oil
- Non-stick cooking spray
- Cheddar cheese optional
- Or add your favorite ingredients
Preheat oven to 350 degrees F
Peel a russet potato, using a sharp knife or a mandolin slice the potato very thinly. Prepare custard cups or ramekins by spraying them with a non-stick cooking spray. Take the thin potato slices and place them on the bottom and sides of the cups. Brush the potatoes with olive oil.
Place the custard cups on a baking sheet and put them in the oven for 10 minutes. The potato should be slightly tender when poked with a fork.
While the potatoes are baking prepare the eggs. Add the eggs to a bowl and beat slightly. Add the remaining ingredients, salt and pepper to taste, mix until well blended. Divide the egg mixture between the two cups. Place the potato cups back into the oven and continue to bake for 37 to 39 minutes or until the eggs are set. Sprinkle with cheddar cheese, place back into the oven and bake for an addition minute or two or until the cheese is melted.