Ingredients
Scale
- 2 large russet potatoes
- 4 large eggs
- 1 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 cup diced bell peppers (optional)
- Cooking spray or olive oil for greasing
Instructions
- Peel and grate the russet potatoes.
- Rinse grated potatoes under cold water and squeeze out moisture.
- Mix grated potatoes with salt, pepper, and garlic powder.
- Preheat oven to 425°F (220°C) and grease a muffin tin.
- Press potato mixture into muffin cups to form baskets.
- Bake for 20-25 minutes until golden brown and crispy.
- Crack an egg into each basket and add optional bell peppers or cheese.
- Bake for an additional 10-15 minutes until eggs are set.
Notes
- Feel free to customize with your favorite spices or vegetables.
- Keep an eye on the baskets while baking to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 basket
- Calories: 250
- Sugar: 1g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 186mg