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Baked egg in potato cup

Baked Eggs in Potato Cups

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Course: Breakfast
Cuisine: American
Keyword: Baked eggs in potato cups, eggs in potato cups
Servings: 2 servings
Author: Dawn Yucuis

Ingredients

  • 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

Instructions

  • 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.
  • Serve.