Lightened-up Smashed Potato Egg Cups

Lightened-up Smashed Potato Egg Cups

9 servings
If you are a fan of a savory egg breakfast with crispy hashbrowns, bacon and all the fixin's, this recipe is for you!  Smashed potatoes line the base of these egg cups, and then are finished with a cheddar, bacon and egg mixture.  These make the perfect breakfast or lunch meal prep for a well rounded meal!

Ingredients

  • mini potatoes
    1 lb
  • pepper
    1 tsp
  • eggs
    6
  • reduced fat cheddar cheese
    ½ c
  • bacon

    cooked and crumbled

    6 slice
  • chives

    chopped

    1 tbsp

Directions

  1. 1

    Preheat oven to 375℉.

  2. 2

    Steam potatoes in microwave until par-cooked, about 10 minutes.

  3. 3

    Spray a muffin tin with nonstick cooking spray. Place a couple of mini potatoes on the bottom of each opening in the muffin tin, pressing down with your fork to smash the potatoes. Make sure there are no gaps in the potato layer, as the eggs will then get poured on top.

  4. 4

    Season with olive oil spray, ½ tsp of kosher salt, and fresh cracked pepper.

  5. 5

    Place muffin tin into the oven and roast for 10 minutes.

  6. 6

    Combine the eggs, cheddar cheese, remaining ½ teaspoon of kosher salt, the cooked bacon, and the chives. Whisk this mixture together.

  7. 7

    Once the potatoes are par cooked, remove from the oven and spray the muffin tin again, and then pour equal amonts of the egg mixture into each muffin openeing.

  8. 8

    Bake for another 15 minutes.

Lightened-up Smashed Potato Egg Cups

Lightened-up Smashed Potato Egg Cups

30 min9 servings98 cal

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About this Recipe

Kickstart Your Day with Lightened-up Smashed Potato Egg Cups

If you're a true fan of that satisfying, savory breakfast experience – think crispy hashbrowns, smoky bacon, and fluffy eggs – then you're in for a treat with these Lightened-up Smashed Potato Egg Cups! We've taken all the best elements of a hearty morning meal and packed them into a convenient, delicious, and surprisingly light package, making them the perfect healthy breakfast or lunch meal prep solution.

What makes these egg cups truly special? It all starts with the crispy smashed potato base. Instead of traditional hashbrowns, mini potatoes are gently smashed and baked to create a golden, flavorful foundation for each cup. This clever swap not only adds incredible texture but also helps keep this savory egg cup recipe light at just 98 calories per serving!

Nestled atop this delightful potato crisp is a vibrant mixture of eggs, savory reduced-fat cheddar cheese, and crumbled crispy bacon, finished with fresh chives. It’s a harmonious blend of flavors and textures that feels indulgent yet is genuinely wholesome. These bacon and cheddar egg cups are incredibly versatile. Want to add more veggies? Fold in some diced bell peppers or spinach to the egg mixture. Looking for a spicier kick? A dash of hot sauce before serving or a sprinkle of red pepper flakes in the mix works wonders. Serve them alongside a simple green salad or a bowl of fresh fruit for a well-rounded and satisfying meal that will keep you energized without weighing you down.

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