A cute little side for Easter Brunch. Really easy to make and so delicious.
Preheat the oven to 400 degrees.
Bake the potatoes until almost tender (potatoes should still have a little bite) 45 minutes to 1 hour. Allow to cool, and then peel and grate them. Season well with salt and pepper.
INCREASE OVEN TEMP TO 425 DEGREES.
Spray two muffin pans generously with cooking spray. Scoop 3 to 4 tablespoons of grated potato into each muffin cup. Use your fingers to gently press the sides and bottom in each muffin hole to make a nest (don’t press the potatoes firmly against the pan; they should sit lightly in the pan.) Spray again (very lightly!) with cooking spray. Bake for 15 to 20 minutes. Watch and make sure they do not burn. (If they seem like they’re not browning, kick up the temp to 450.) Remove when the nests are golden brown.
Allow the nests to cool. Crack an egg into each one. Sprinkle with salt and pepper and bake until the whites are set, about 15 minutes. Don’t be concerned if some whites bake differently; no two nests will look alike!
Remove from the muffin pan with a spoon or fork and serve.
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This recipe is amazing! It’s like an entire breakfast in one handy cup! It’s good as written or with extras added! I added to the potato cups, a slice of ham, wrapped into the cup, then a mixture of partially cooked veggies like onions, peppers, mushrooms and them a bit of cheese before cracking the egg over top. I made these for Mother’s Day brunch and they were a hit! Thank you for sharing!
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Susana Christiansen on 3.28.2013
Hi Ree. I’m a novice cook, and am wondering if I could bake the potatoes the night before. This recipe looks delish, and I’m sure my kids would love it!