- Potatoes 4 cups
- cheese (mozzarella or cheddar) 1 cup, grated
- Olive oil 1 tbsp
- Eggs 10 • 130 kcal
- Fresh parsley chopped
If you’re looking for something new for breakfast, then you should try these Egg Muffins. Made with a small amount of shredded potato and cheese, they are low-carb and high protein – a satisfying bite that will keep you going until lunch. This recipe works great for those days when you need to make breakfast for a large number of people. Because all the eggs are baked at once, it’s much more convenient than baking the eggs in a pan. Seriously, who has the time?!
How to make Egg Muffins
If you want to make this breakfast meal even quicker, you can use pre-shredded potato from the supermarket (look in the frozen foods aisle). Alternatively, you can use packaged refrigerated hash browns. This recipe is extremely easy. If you’re able to use a grater and crack open an egg, then you will be successful! Next time you make breakfast for a big group, try this recipe. Serve them with a side of diced avocado and tomato salad.
Preheat the oven to 200°C/400°F. Grate peeled potatoes into a large bowl – you need about four cups. Squeeze out any liquid from the grated potato and pat dry with a paper towel.
Add olive oil, a heavy pinch of salt, and cheese.
Coat the holes of a muffin tin with cooking spray (or brush with oil). Press in the potato-cheese mixture, forming small baskets.
Bake for 10 minutes at 180°C/350°F until golden. Fill each potato cup with an egg, taking care not to break the yolk.
Sprinkle with any leftover cheese. Bake the breakfast baskets at 180°C/350°F for 13-15 minutes.
If you whisk the eggs together with add-ins, you can make small frittata breakfast cups with endless variations. Simply leave out the potato, whisk the eggs in a medium-sized bowl, and add any of the following:
Sauteed spinach with the shredded potato to make it more nutritious;
Cooked bacon and chopped red pepper (for a more indulgent breakfast cup);
or sauteed mushrooms, sweetcorn, chopped onion, chives, etc.
To make a keto variation, substitute the grated potato with prosciutto or bacon. Streaky bacon works great for creating the baskets.
If you don’t have potatoes or hash browns, you can use sliced bread. Simply cut off the crusts and flatten with a rolling pin. Press the slices into the muffin tins and proceed with the recipe as directed.
How to store Egg Muffins
If you want to freeze the Egg Muffins, then it’s best to make the frittata breakfast cups. The whisked egg allows for better freezing (in comparison to whole egg). Wait until they have completely cooled and wrap in plastic wrap. Place them in a Ziploc bag (or airtight container) and store up to 2 months. To reheat, remove all the plastic, and microwave in 30 sec increments until warmed.
Alternatively, store the frittata cups in the refrigerator for up to 5 days. You can then simply reheat them in the microwave for a few seconds.
Make sure to grease the muffin holes, even if you’re using a non-stick pan.
Wait at least 10 minutes before you try to remove the cups.