Additional shredded cheese for topping
Optional Add-Ins:
4 slices bacon, cooked and crumbled
¼ cup cooked, crumbled sausage
¼ cup diced ham
¼ cup sautéed mushrooms or spinach
2 tablespoons chopped sun-dried tomatoes
Fresh herbs (parsley, dill, thyme)
The Method: Mix, Fill, Crack, Bake
Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C). Generously grease a 12-cup muffin tin with butter, oil, or non-stick spray. Don't skimp—potatoes like to stick.
Step 2: Make the Potato Mixture
In a large bowl, combine:
3 cups cold mashed potatoes
1 cup shredded cheddar
½ cup Parmesan
1 beaten egg
¼ cup chives (if using)
Garlic powder, onion powder, smoked paprika, salt, and pepper
Mix until everything is well combined. The mixture should hold together when pressed—if it seems too loose, add another tablespoon of Parmesan or a spoonful of flour.
If adding any mix-ins (bacon, ham, veggies), fold them in now.
Step 3: Fill the Muffin Cups
Divide the potato mixture evenly among the 12 muffin cups (about ¼ cup each). Press the mixture firmly into the bottom and up the sides, creating a well in the center—like a little potato cup.
Pro tip: Use the back of a spoon or a small shot glass to press the well. The walls should be about ½-inch thick.
Step 4: First Bake (Optional but Recommended)
For extra-crispy edges, bake the empty potato cups for 10 minutes before adding eggs. This step isn't essential, but it transforms the texture.
Step 5: Add the Eggs
Carefully crack one egg into each potato cup. The yolk should sit in the center, surrounded by white.
Sprinkle each with a pinch of salt, pepper, and a little extra shredded cheese.
Step 6: Bake to Perfection
Bake for 12-15 minutes, depending on how you like your eggs:
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