Lightened-up Smashed Potato Egg Cups

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!

Course breakfast

Cuisine American

Prep Time 5

Cook Time 25

Servings

Calories 98kcal

Author Steph

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.

Notes

WW Points:

1 WW Point per muffin

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Nutrition