I’ve been on this breakfast kick and I don’t want it to end. Particularly, not after the bacon and egg hash brown cups I made the other day. I love a good “to go” breakfast.
These bacon and egg hash brown cups have my favorite breakfast foods rolled into one. With a little bit of healthy spinach so I don’t feel bad. Hey, enjoying food is part of enjoying life. Right?
It takes a little time upfront but it makes getting out the door much easier. It’s my little way of making sure I take care of myself in the morning. Best way to do that is to have breakfast in the morning right? It’s the perfect balance. A bit of potato, one egg, one slice of bacon a little cheese and spinach. I think I’ve covered all of the major food groups with this one.
Potato Bottom Breakfast Cup
Makes 6 servings
- 4 red potatoes
- 6 eggs
- 6 slice of bacon (pork or turkey)
- 3 slices of cheddar cheese
- 1 cup of spinach
- ¼onion diced
- ½teaspoon of garlic
- ½tablespoon flour
- ½teaspoon paprika
- ½teaspoon of kosher salt
Tools: muffin tin and mandolin
Preheat oven to 425 degrees. Grease muffin tin.
Wash potatoes and place mandolin on julienne setting. Julienne potatoes.
In a separate dish, mix flour, salt, pepper and a sprinkle of paprika.
Add flour mixture to potatoes season thoroughly.
Place an equal amount of potatoes in the muffin tin.
Place muffin tin in oven for 15 to 18 minutes. Potatoes will begin to brown and crisp.
Remove after 15 to 18 minutes and decrease heat to 350 degrees.
Cook bacon and dice.
Place a tablespoon of oil in a pan on medium heat.
Place onion and garlic in the pan. Allow to cook until slightly browned.
Add spinach to onion and garlic and sauté for 5 minutes.
Season spinach with salt and pepper.
Remove spinach from heat and allow to cool.
Place 1 tablespoon of spinach mixture on top of cooked potatoes.
Then crack egg and gently place on top. One egg in each of the tins.
*Note: If not using bacon, salt and pepper the egg.
Place ½ a slice of cheese on egg.
Sprinkle bacon over egg and cheese.
Place tin in oven and bake for 25 minutes.