Breakfast Potato Egg Cups
Breakfast Potato Egg Cups. Vegetarian, gluten free, dairy free and delicious.
Servings 6 cups
Calories 329kcal
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
