Have you ever had potato egg bacon cups? These compact meals are the perfect serving. I make a batch, then have them for the rest of the week. It is a serious time saver. I am a mom on the go, and often I don’t have time to make breakfast in the morning — this is a grab and go solution! Make potato egg bacon cups and have them for the rest of the week. Easily store the cups in an airtight container in the fridge. If they make it past a few days you can always freeze them and when ready to eat bring them back into the fridge to defrost for 24 hours. Reheat in toaster oven or microwave. Enjoy!
Ingredients for potato egg bacon cups:
- 3 – russet potatoes (peeled and grated)
- 1 – teaspoon garlic powder
- 1 – teaspoon Lawry’s seasoning salt
- 1/2 – teaspoon dried basil
- 1 – egg (beaten)
- non-stick baking spray
- muffin tray
- 9 – strips of bacon (slightly cooked, about 4 minutes)
- 9 – eggs
- Preheat oven to 375 degrees Fahrenheit.
- In a large bowl, mix together grated potatoes, garlic powder, Lawry’s, dried basil, and 1 beaten egg. Then scoop up all the potatoes and squeeze out all the liquid. Divide the potatoes into 9 equal portions.
- Spray a muffin tray with a non-stick baking spray.
- Press the potatoes into 9 of the muffin cups and push them against the edges of the tins to form a cup.
- Place in the oven for 10 minutes.
- While the potatoes are baking, fry the bacon for about 5 minutes to crisp it slightly. Remove from frying pan and allow to drain on a paper towel-lined plate.
- Remove potatoes from oven, and drape a slice of bacon into each cup, then crack an egg on top of it.
- Place the cups back into the oven for 25 minutes.
For more recipes from Nicole Presley click over to her blog: Presley’s Pantry
Nicole loves pinning. Follow her on Pinterest.