Name: Breakfast Potato Egg Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 cups of chopped cooked white potatoes; 1 cup green onions; 1 tsp sea salt; 1/2 tsp granulated garlic; 1/2 tsp black pepper; 2 tbsp olive oil; 6 eggs or egg whites; optional: avocado (salsa, red pepper flakes, cilantro for garnish or topping)

Breakfast Potato Egg Cups. Is this one of those days that you think that don't have time for breakfast? This simple breakfast potato cup recipe has only 4 ingredients, and is ready to go in 30 minutes. Definitely a change of pace for breakfast, but breakfast is good anytime of the day or night. Make these cups ahead of time, and have them ready to go in the morning. Vegetarian, gluten free, dairy free.

Recipe

Breakfast Potato Egg Cups

Alkaline Recipes

Breakfast Potato Egg Cups. Vegetarian, gluten free, dairy free and delicious.

3.50 from 2 votes

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Prep Time 15

Cook Time 30

Total Time 45

Servings 6 cups

Calories/serving 329 kcal

Ingredients

2 cups of chopped cooked white potatoes
1 cup green onions
1 teaspoon sea salt
½ teaspoon granulated garlic
½ teaspoon black pepper
2 tablespoon olive oil
6 eggs or egg whites
optional: avocado salsa, red pepper flakes, cilantro for garnish or topping

Instructions

Saute potatoes and green onions in olive oil
Add spices
Let cool
Split mixture into 6 even balls. Create 6 cups in silicone (to prevent sticking) or greased cupcake pans
Make indentation in middle
Add egg or egg white to middle of potato cup
Bake at 375 degrees for 15 minutes, or until eggs are cooked to your preference
Top with avocado slices, salsa, cilantro or red pepper flakes for added flavor