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Breakfast Potato Egg Cups

Breakfast Potato Egg Cups. Vegetarian, gluten free, dairy free and delicious.
Course Breakfast
Cuisine American
Keyword cups, egg, potato
Diet Category Vegan, vegetarian, gluten free, diary free
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 cups
Calories 329kcal
Author Alkaline Recipes

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

Nutrition

Serving: 2g | Calories: 329kcal