Transform your breakfast routine with these delightful Breakfast Potato Cups! This innovative dish combines the comfort of cheesy goodness with the nutritional benefits of fresh vegetables, making it a perfect way to kickstart your morning. These cups are a visual delight and a flavour sensation, offering a harmonious blend of tastes that will leave you craving more.
Potato recipes have captured the hearts of many, and it's no wonder! If you’re new here, be sure to explore our popular dishes: the hearty Crushed Potato Pie, the innovative Potato Crust Wraps for a gluten-free twist, and the delightful Loaded Crushed Potatoes. Each recipe highlights the versatility of potatoes, making them perfect for impressing family and friends!
Fresh Ingredients, Incredible Taste
This recipe showcases the magic of minimalism in cooking. With just a few select, high-quality ingredients, you can craft a breakfast that wows the senses. The star of the show is the starchy potatoes, meticulously sliced into ultra-thin rounds to form the base of these exquisite cups. Each layer is generously brushed with a creamy egg wash, then adorned with a sprinkle of nutty Parmesan and fragrant dried thyme, infusing each bite with exceptional flavour.
The filling is a celebration of textures and colours, featuring melty mozzarella, juicy cherry tomatoes, and tender leeks that add a fresh twist to your morning routine. Plus, this dish is naturally gluten-free, ensuring that everyone can indulge in its deliciousness without worry.
Easy to Prepare: Breakfast Potato Cups
Preparing these Breakfast Potato Cups is a breeze, making them an ideal choice for any occasion. The process starts by slicing the starchy potatoes into thin rounds using a mandolin, which will form the delicate base of your cups.
This thin slice of potato is ready to form the perfect base for our delicious Breakfast Potato Cups!
Next, rinse the slices in ice-cold water to prevent browning and remove excess starch. Once dried, arrange a slice in the centre of your baking tray. Then position six additional slices around it, slightly overlapping,
Potato slices are in the process of being arranged on a baking tray for Breakfast Potato Cups.
to create a stunning flower shape.
Potato slices arranged into a flower shape
Generously brush each potato circle with a rich egg wash, followed by a sprinkle of nutty Parmesan cheese and fragrant thyme leaves for added flavour.
A beautiful potato flower shape, generously sprinkled with Parmesan cheese, ready for the oven!
After baking until slightly golden, allow the potato slices to cool slightly before gently transferring them to a muffin tin, pressing them down to shape.
This baked potato flower is perfectly golden and ready to be transformed into a delicious cup!
Fill each cup with a delightful mix of gooey mozzarella, juicy cherry tomatoes, and tender leeks. Then top with the remaining cheese.
These potato cups are packed with cheese and vibrant vegetables, ready to be baked to perfection!
Finally, pour a seasoned egg mixture over the filling. Bake until the cheese is melted and the filling is set.
Pour the egg and milk mixture into the potato cups, preparing them for baking!
This simple yet satisfying method makes it easy for both novice and experienced cooks to enjoy a delicious breakfast treat!
Experience the ultimate cheese pull with these delicious baked potato cups!
Versatile and Customisable Breakfast Potato Cups
One of the best aspects of these Breakfast Potato Cups is their versatility. Feel free to customise the filling to suit your tastes! Add your favourite vegetables, such as spinach or bell peppers, or even incorporate proteins like bacon for an extra hearty option. This adaptability makes it easy to experiment and find your perfect combination.
Perfect for Leftovers
Not only are these cups delicious fresh out of the oven, but they also make fantastic leftovers. Store any extras in an airtight container in the fridge and enjoy them within two days. Reheat in the oven to maintain that delightful texture, making them a convenient option for busy mornings or quick snacks.
Related Recipes
Watch our quick video tutorial on Instagram and don’t miss out on our other potato recipes, such as:
Prep Time: 20 minsCook Time: 30 minsTotal Time: 50 mins
Servings6
Best Season
Suitable throughout the year
Description
These Breakfast Potato Cups are a delicious and creative way to start your morning! Thin, golden potato slices form crispy cups, filled with melty mozzarella, fresh cherry tomatoes, and tender leek. Topped with a savoury egg mixture and baked to perfection, these cups are the perfect balance of cheesy, creamy, and veggie-filled goodness. They’re gluten-free and make a great grab-and-go breakfast or brunch option. Serve them with a sprinkle of fresh thyme for a flavourful finish!
Ingredients
For the Potato Cups:
250g potatoes (thinly sliced)
1 egg yolk (for egg wash)
1tbsp milk (for egg wash)
45g Parmesan cheese (grated)
1/2tsp dried thyme leaves
Salt (to taste)
For the Filling:
100g mozzarella cheese
6 cherry tomatoes (halved)
12 slices leek
1 egg
50ml milk
Salt (to taste)
For Garnish:
Fresh thyme leaves
Instructions
Preheat your oven to 190°C (fan). Using a mandolin or sharp knife, slice the potatoes into thin rounds. Rinse them in ice-cold water and pat dry thoroughly.
In a small bowl, whisk together the egg yolk and milk to create the egg wash.
Line a baking tray with parchment paper. Arrange 1 potato slice in the centre and 6 slices around it, slightly overlapping, to form 6 "flowers." Brush each generously with the egg wash, then sprinkle with Parmesan and thyme leaves. Bake for 15 minutes until golden but still flexible.
Once cooled enough to handle, gently transfer the potato circles into a muffin tin, pressing them upside down to form cups.
Divide half of the mozzarella equally between the cups, add cherry tomato halves and 2 slices of leek to each. Top with the remaining mozzarella and a sprinkle of fresh thyme.
In a separate bowl, whisk together the egg, milk, and a pinch of salt. Pour the mixture evenly into the potato cups.
Turn off the fan and bake for 15-18 minutes, or until the filling is set and the cheese has melted.
Let the potato cups cool in the muffin tin for 1o minutes before carefully removing them with a spatula. Garnish with fresh thyme leaves and enjoy!
Preventing Browning: Rinsing the potato slices in ice-cold water not only prevents them from darkening but also removes excess starch, ensuring a better texture.
Slicing Technique: If using a knife to slice the potatoes, aim for very thin slices to achieve the best results.
Versatile Serving: These potato cups make a delightful appetizer for gatherings or a tasty side dish for dinner, showcasing their versatility.
Storage: Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven for optimal texture.
Personalisation: Feel free to customise the filling by adding vegetables like spinach or bell peppers, or even cooked bacon. You can also replace the leek with shallots for a different flavour profile.
