Potato Flower Breakfast Cups
Ingredients:
Potato Flower Breakfast Cups
Nutritional value per serving:
Video:
Instructions:
Step 1/12
Preheat the oven to 400°F (200°C).
Step 2/12
With a mandolin or a sharp knife, carefully cut the potatoes into ¹⁄₁₆-inch (1 mm) thick slices.
Step 3/12
Add the potato slices to a large bowl and cover with water. Toss the potatoes around to remove excess starch, then drain.
Step 4/12
Add 1 teaspoon of salt, the pepper, paprika, and garlic powder and toss the potatoes until evenly coated.
Step 5/12
Add the oil to a small bowl. Dip a paper towel in the oil and grease the cups of a 12-cup muffin tin.
Step 6/12
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.
Step 7/12
Bake for 10 minutes.
Step 8/12
Remove the potato cups from the oven and reduce the oven temperature to 300°F (150°C).
Step 9/12
Sprinkle bacon over the cheese. Add an egg to each cup. Sprinkle with salt.
Step 10/12
Bake for another 20-25 minutes, or until the egg whites are mostly cooked.
Step 11/12
Serve warm.
Step 12/12
Enjoy!
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