Eggie Cracks Me Up
Start your morning with a fun and flavorful twist on breakfast classics with "Eggie Cracks Me Up"! These adorable, golden-brown potato nests are filled with perfectly baked eggs, melted cheddar cheese, and crisp crumbled bacon, offering a balanced bite of crispy, creamy, and savory goodness. Enhanced with a sprinkle of paprika and a garnish of fresh green onions, this recipe transforms simple ingredients into a stunning dish that's both kid-friendly and brunch-worthy. Ready in just 40 minutes, these baked egg cups are perfect for meal prepping, impressing guests, or simply elevating your weekday mornings. Whether you like your yolks runny or fully set, this customizable recipe is your ultimate crowd-pleaser for breakfast, brunch, or even a quick snack.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 large Russet potatoes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Olive oil
- 6 large Eggs
- 0.75 cup Shredded cheddar cheese
- 2 tablespoons Chopped green onions
- 2 slices Cooked bacon, crumbled
- 1 as needed Non-stick cooking spray
Instructions
Preheat your oven to 375°F (190°C).
Peel the russet potatoes and grate them using a box grater or the grating blade of a food processor.
Using a clean kitchen towel or cheesecloth, squeeze out as much moisture as possible from the grated potatoes.
In a large mixing bowl, combine the grated potatoes, salt, black pepper, paprika, and olive oil. Mix well to evenly coat the potatoes with the seasonings.
Spray a standard 12-cup muffin tin with non-stick cooking spray. Place a heaping spoonful of the potato mixture into 6 of the muffin cups. Use your fingers or the back of a spoon to press the mixture down and up the sides of the cups, forming little 'nests.'
Bake the potato nests in the preheated oven for 15 minutes, or until the edges are golden brown and crispy.
Carefully remove the muffin tin from the oven. Crack one egg into each potato nest.
Return the muffin tin to the oven and bake for an additional 8-10 minutes, or until the egg whites are set but the yolks are still slightly runny (or cook longer for fully set yolks, if preferred).
Sprinkle the tops of the baked eggs with shredded cheddar cheese and return them to the oven for 1-2 minutes, just until the cheese melts.
Remove the muffin tin from the oven and let the egg cups cool for 2-3 minutes. Carefully run a knife around the edges of each cup to loosen them, then gently lift them out of the tin.
Top each Eggie Cracks Me Up cup with crumbled bacon and chopped green onions. Serve immediately and enjoy!
Nutrition Facts
Calories |
276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.2 g | 20% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 552 mg | 24% | |
| Total Carbohydrate | 21.5 g | 8% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 1.2 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 143 mg | 11% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 582 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
