Peace, Love and Spuds: Baked Eggs in Potato Cups – Idaho

Whether you bake, boil, mash, nuke or fry them, everyone loves potatoes. Idaho, sometimes called the Gem State, leads the states in potato production, with 14.2 billion pounds harvested in 2012.

Baked Eggs in Potato Cups - Idaho

Idaho’s rich volcanic soil and climate offer the ideal conditions for potatoes. Potatoes are a good choice for those who are gluten free. They are a good source of Vitamin C and an even greater source of potassium — even better than a banana.

This recipe is perfect for Sunday brunch and can easily be made vegetarian. We do not recommend using frozen hash browns as they will not brown up nicely. The only caution we note is to make sure you do not press too firmly against the bottom and sides of the pan when you are putting the grated potatoes in the muffin cups. If you do, the potatoes will stick to the pan.  😦  Spray or oil liberally, then use a light touch.

For kitschy fun and to take a picture with a giant potato in front (who could pass that up?), check out the Idaho Potato Museum in Blackfoot, ID.

Baked Eggs in Potato Cups

  • Servings: 12 cups
  • Difficulty: moderate
  • Print

Ingredients

  • 3 medium baking potatoes
  • 6 eggs, lightly beaten
  • 1/4 cup red pepper, chopped
  • 1 cup Canadian bacon, chopped (can omit)
  • 1 cup grated cheddar cheese
  • 3 teaspoons fresh chives, minced
  • Salt
  • Pepper
  • Vegetable oil or cooking spray

Instructions

Bake potatoes at 400 degrees until almost done, about 40 minutes. Allow to cool, then grate. The potatoes should crunch a bit when you grate them which means they are just underdone. Season well with salt and pepper.

Increase oven temperature to 425 degrees. Spray or well oil the muffin pan. Scoop grated potatoes into the holes and onto sides, pressing very lightly (or potato cups will stick in the pan). Spray again lightly with cooking spray. Cook until potatoes are golden brown, but make sure edges do not burn, about 15-20 minutes.

In the meantime, while cups are baking, combine beaten eggs, chopped red pepper, cheddar cheese and Canadian bacon if using. Remove muffin pan from oven and spoon egg mixture evenly into the potato cups. Sprinkle tops with the chives. Return to oven for 15 minutes or until the eggs are set.

 

 

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