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!
What you’ll need to make these Smashed Potato Egg Cups
- mini potatoes
- kosher salt
- cracked pepper
- eggs
- cheddar cheese
- I used reduced fat. If you use regular or fat-free, remember to adjust the macros/WW Points.
- bacon
- I use this precooked bacon to make prep easy.
- chives
How to make these egg cups
Preheat your oven to 375°F. While the oven heats, par-cook the potatoes by steaming them. I do this by placing the potatoes in a bowl with a little water, covering the bowl with plastic wrap, and microwaving them. Once the potatoes are fork-tender, set them aside.
Spray a muffin tin with nonstick cooking spray. Place two mini potatoes in the bottom of each cup. Use a fork to press them down and create smashed potatoes. Make sure there are no gaps in the potato layer, since the eggs will be poured on top.
Once all the potatoes are in place, spray them lightly with olive oil. Season with ½ teaspoon of kosher salt and freshly cracked pepper. Place the muffin tin in the oven and roast for 10 minutes.
In the meantime, combine the eggs, cheddar cheese, remaining 1/2 teaspoon of kosher salt, the cooked bacon, and the chives. Whisk the mixture together. Once the potatoes are par cooked, remove from the oven and spray the muffin tin again, and then pour equal amounts of the egg mixture into each muffin opening. Bake for another 15 minutes.
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Lightened-up Smashed Potato Egg Cups
Equipment
- muffin pan
Ingredients
- 1 lb mini potatoes
- 1 tsp cracked pepper
- 6 eggs
- ½ c reduced fat cheddar cheese
- 6 slices bacon, cooked and crumbled
- 1 tbsp chives, chopped
Instructions
- Preheat oven to 375℉.
- Steam potatoes in microwave until par-cooked, about 10 minutes.
- 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.
- Season with olive oil spray, ½ tsp of kosher salt, and fresh cracked pepper.
- Place muffin tin into the oven and roast for 10 minutes.
- Combine the eggs, cheddar cheese, remaining ½ teaspoon of kosher salt, the cooked bacon, and the chives. Whisk this mixture together.
- 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.
- Bake for another 15 minutes.
Weight Watchers
Notes
Nutrition
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Yummy, when you track it to WW it only shows the ingredients is there any way to get the whole recipe
These are delicious and so easy to make!