Potato Egg Cups

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2 tbsp unsalted butter, room temperature
2 large russet potatoes (about 1 1/4 lbs or 625 g)
2 cup shredded aged Cheddar cheese
1 cup finely chopped fresh spinach
1 cup finely diced roasted red peppers
1/4 cup cornstarch
2 tbsp finely chopped fresh parsley
1 tsp each salt and pepper
12 egg
shredded cheddar cheese
chopped fresh chives
cracked black pepper
Nutritional Facts
Amount Per Serving
220 Calories
12 g
14 g
12 g


1. Preheat oven to 400°F (200°C). Butter 12-cup muffin pan. Cut twelve, 2-inch (5 cm) parchment paper rounds and line the bottom of each cup.

2. Line a medium bowl, with 2 sheets of paper towel. Grate potatoes with skin on. Measure out 3 ¼ cups (800 mL) and place in lined bowl. Pull paper towel over potatoes and gently squeeze out excess liquid. Place potatoes in a large, clean bowl. Add cheese, spinach, red peppers, corn starch, parsley, salt and pepper; stir to fully incorporate. Divide mixture (about ½ cup (125 mL) each) into prepared muffin pan. Firmly press mixture along the sides and base of the cup, creating a space for the egg to be cracked into, about 2-inches across (5 cm) x ½-inch (1 cm) around.

3. Bake for 20 for 25 minutes until edges are browned.

4. Remove pan and crack 1 egg into each cup. Bake for 8 to 10 minutes, until whites are cooked through. Sprinkle with cheese, chives and cracked pepper.

Tip: Medium eggs work very well for these tasty cups.

Tip: Play around using your favourite ingredients! Change things up using prosciutto in place of potatoes. Add cherry tomatoes, mini bocconcini and basil pesto for a caprese taste.