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Recipe details
Crispy Potato Egg and Cheese Cups
Shredded potato forms a crisp baked cup holding an egg and bubbling cheese.
≈ 147 kcal/100 g · ≈ 382 kcal/serving
45 minMediumAmerican-inspired
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
potato, peeled170 g
large egg50 g
mozzarella, grated30 g
cooking oil10 ml
salt1 g
Cookware and utensils
6-cup muffin pan
box grater
mixing bowl
paper towel
spoon
Directions
01
Heat the oven to 425°F (220°C).
Products
No products at this step
Action
Preheat
Time
8 min
Temperature
425°F (220°C)
02
Grate the potato.
Products
potato, peeled — 170 g
Action
Grate
Time
3 min
Temperature
room temperature
03
Squeeze moisture from the grated potato with a paper towel.
Products
potato, peeled — 170 g
Action
Squeeze
Time
2 min
Temperature
room temperature
04
Press the potato into one oiled muffin cup.
Products
potato, peeled — 170 g; cooking oil — 10 ml
Action
Press
Time
3 min
Temperature
room temperature
05
Bake the potato cup until crisp.
Products
potato, peeled — 170 g
Action
Bake
Time
18 min
Temperature
425°F (220°C)
06
Crack the egg into the potato cup.
Products
large egg — 50 g
Action
Crack
Time
1 min
Temperature
room temperature
07
Sprinkle the cheese and salt over the egg.
Products
mozzarella, grated — 30 g; salt — 1 g
Action
Sprinkle
Time
1 min
Temperature
room temperature
08
Bake the cup until the egg reaches 160°F (71°C).
Products
large egg — 50 g; mozzarella, grated — 30 g
Action
Bake
Time
10 min
Temperature
425°F (220°C); 160°F (71°C) internal
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
