Potato Flower Breakfast Cups

Wake up to a blooming breakfast with these Potato Flower Breakfast Cups! These savory delights are a perfect combination of crispy hash browns, gooey cheese, and fluffy eggs, all nestled in a muffin tin for a fun and easy morning treat.

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   With a mandolin or a sharp knife, carefully cut the potatoes into ¹⁄₁₆-inch (1 mm) thick slices.

3. 3

   Add the potato slices to a large bowl and cover with water. Toss the potatoes around to remove excess starch, then drain.

4. 4

   Add 1 teaspoon of salt, the pepper, paprika, and garlic powder and toss the potatoes until evenly coated.

5. 5

   Add the oil to a small bowl. Dip a paper towel in the oil and grease the cups of a 12-cup muffin tin.

6. 6

   Arrange 5 potatoes around the sides of a muffin cup, overlapping slightly. Place 1 slice on the bottom to create a flower. Repeat with the remaining potato slices. Sprinkle shredded cheese over the potato cups.

7. 7

   Bake for 10 minutes.

8. 8

   Remove the potato cups from the oven and reduce the oven temperature to 300°F (150°C).

9. 9

   Sprinkle bacon over the cheese. Add an egg to each cup. Sprinkle with salt.

10. 10

    Bake for another 20-25 minutes, or until the egg whites are mostly cooked.

11. 11

    Serve warm.

12. 12

    Enjoy!

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