POTATO FLOWER BREAKFAST CUPS RECIPE BY TASTY
Here's what you need: medium russet potatoes, salt, pepper, paprika, garlic powder, fresh parsley, vegetable oil, shredded cheese blend, bacon, large eggs
Provided by Frank Tiu
Categories Breakfast
Yield 12 potato cups
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F (200°C).
- With a mandolin or a sharp knife, carefully cut the potatoes into ¹⁄₁₆-inch (1 mm) thick slices.
- Add the potato slices to a large bowl and cover with water. Toss the potatoes around to remove excess starch, then drain.
- Add 1 teaspoon of salt, the pepper, paprika, and garlic powder and toss the potatoes until evenly coated.
- Add the oil to a small bowl. Dip a paper towel in the oil and grease the cups of a 12-cup muffin tin.
- Arrange 5 potatoes around the sides of a muffin cup, overlapping slightly. Place 1 slice on the bottom to create a flower. Repeat with the remaining potato slices. Sprinkle shredded cheese over the potato cups.
- Bake for 10 minutes.
- Remove the potato cups from the oven and reduce the oven temperature to 300°F (150°C).
- Sprinkle bacon over the cheese. Add an egg to each cup. Sprinkle with salt.
- Bake for another 20-25 minutes, or until the egg whites are mostly cooked.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 357 calories, Carbohydrate 24 grams, Fat 19 grams, Fiber 2 grams, Protein 20 grams, Sugar 1 gram
BIRD'S NEST BREAKFAST CUPS
I got the basics of this recipe from a friend of mine and thought it was a great idea since these little nests can be made ahead, which I love. They are delicious, easy to make, and can be customized to your own tastes. I not only use the recipe as a delicious grab-and-go breakfast, but serve it to guests nestled into some lovely cheese grits, alongside fresh fruits and French toast made on a panini press. Oh, and don't forget the mimosas!
Provided by EPHESIS
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 50m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease 24 muffin cups.
- Mix hash brown potatoes, salt, black pepper, olive oil, and 2/3 cup shredded Cheddar cheese in a bowl. Divide mixture between prepared muffin cups and use your fingers to shape potato mixture into nests with hollows in the middle.
- Bake in the preheated oven until hash browns are browned on the edges and cheese has melted, 15 to 18 minutes. Remove hash brown nests.
- Reduce oven temperature to 350 degrees F (175 degrees C).
- Whisk eggs and water in a bowl until thoroughly combined; season with salt and black pepper. Pour equal amount of egg mixture into each nest; sprinkle with bacon crumbles and 1 teaspoon Cheddar cheese.
- Bake in the oven until eggs are set, 13 to 16 minutes. Let cool in pans and remove by sliding a knife between potato crust and muffin cup.
Nutrition Facts : Calories 231.8 calories, Carbohydrate 13.3 g, Cholesterol 203.9 mg, Fat 18.4 g, Fiber 1.1 g, Protein 12.9 g, SaturatedFat 6.6 g, Sodium 815.6 mg, Sugar 0.4 g
SAUSAGE GRAVY AND POTATO BREAKFAST BAKE #SP5
Official Contest Entry: Simply Potatoes 5Fix. This recipe is a perfect combination of one of my favorite dishes, Sausage Gravy, and one of my husband's favorite side dishes, hash browns. The addition of the runny egg oozing down into the gravy and hash browns makes for one perfect breakfast dish.
Provided by Alandrews
Categories Breakfast
Time 35m
Yield 4 Ramekins, 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400°.
- Remove potatoes from bag and place in a colander. Rinse and drain well. Using a clean dish towel, place potatoes in towel and wring dry.
- Divide potatoes among 4 ramekins. The ramekins I used were 5 1/2" rounds that were 2" deep. I got around 3/4 cup of potatoes into each ramekin.
- Heat a large skillet over medium heat then add sausage. Cook until done, about 5 minutes.
- Add flour and cook, stirring often, for 2 minutes.
- Add milk slowly, stirring until incorporated. Bring to a boil and cook for 5 minutes, stirring often, until thickened.
- Pour 3/4 cup gravy into each ramekin over the potatoes.
- Crack one egg into each ramekin, on top of the gravy and place into oven and bake for about 20 minutes, or until egg white is set and yolk is still runny.
- Note: Each oven bakes differently. Watch your eggs closely and adjust cooking time if needed.
EGG AND POTATO STRATA #SP5
Official Contest Entry: Simply Potatoes 5Fix. An easy dish of layered bread, Simply Potatoes "Shredded Hash Browns", whipped eggs and cheese baked into a one dish breakfast or a quick main course lunch.
Provided by Jill T.
Categories Breakfast
Time 45m
Yield 4 individual strata, 4 serving(s)
Number Of Ingredients 5
Steps:
- Butter an 11 x 7 inch baking dish.
- Evenly lay buttered bread in bottom of dish.
- Put 1/2 cup Simply Potatoes "Shredded Hash Browns" on each bread slice.
- Whip eggs and milk together and pour over bread and potatoes.
- Place shredded cheese on top of all.
- Bake at 350 degrees for 30 minutes uncovered or until cheese is melted and lightly toasted.
Nutrition Facts : Calories 376.7, Fat 25, SaturatedFat 14.1, Cholesterol 247.8, Sodium 559, Carbohydrate 14.4, Fiber 0.6, Sugar 1.6, Protein 22.8
SWEET POTATO BREAKFAST CUPS RECIPE BY TASTY
Here's what you need: medium sweet potatoes, salt, pepper, paprika, garlic powder, onion powder, olive oil, shredded cheese blend, small eggs, red bell pepper, small broccoli floret, cherry tomato, shredded cheese blend, red bell pepper, onion, bacon, small eggs, bacon
Provided by Gwenaelle Le Cochennec
Categories Breakfast
Yield 12 breakfast cups
Number Of Ingredients 18
Steps:
- Preheat the oven to 400°F (200°C).
- With a mandolin or a sharp knife, carefully cut the sweet potatoes into ¹⁄₁₆-inch (1 mm) thick slices.
- Place the sweet potato slices in a large bowl, add the salt, pepper, paprika, garlic powder, and onion powder, and toss the potatoes until evenly coated.
- Let sit for about 20 minutes, until water releases from the sweet potatoes and the slices are soft and flexible.
- Brush the cups of a 12-cup muffin tin with the olive oil.
- Arrange 5 sweet potato slices around the sides of a muffin cup, overlapping slightly. Place 1 slice on the bottom to create a flower. Repeat with the remaining potato slices. Sprinkle a bit of cheese in the bottom of each cup.
- Bake for 10 minutes until the cheese has melted and the sweet potato slices are tender.
- Remove the potato cups from the oven and reduce the oven temperature to 300°F (150°C).
- Add your desired fillings to the cups. Season with salt and pepper.
- Bake for another 20-25 minutes, or until the eggs are completely cooked and/or the vegetables are tender. Let cool for about 5 minutes.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 205 calories, Carbohydrate 16 grams, Fat 11 grams, Fiber 2 grams, Protein 9 grams, Sugar 5 grams
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