Are you looking for a delightful twist to traditional cupcakes? Look no further! These savory potato cupcakes with egg filling are a unique and tasty treat that will impress your family and friends.
Perfect for breakfast or brunch, these savory cupcakes are packed with flavors and make for a filling and satisfying meal. Follow this simple recipe to enjoy these delectable treats in the comfort of your own home.
Ingredients
To make these savory potato cupcakes with egg filling, you will need the following ingredients:.
- 2 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 6 eggs
- 1/4 cup milk
- 1/4 cup grated cheddar cheese
- 2 green onions, sliced
- Cooking spray
- Fresh parsley (for garnish)
Instructions
Step 1: Prepare the Potatoes
Preheat your oven to 375°F (190°C).
Wash and peel the potatoes. Grate them using a box grater and transfer the grated potatoes onto a clean kitchen towel.
Squeeze out any excess moisture from the grated potatoes by twisting the towel. This step is important to ensure the cupcakes hold their shape while baking.
Place the dried grated potatoes in a bowl and add olive oil, salt, black pepper, and garlic powder. Mix until well combined.
Divide the potato mixture evenly into a greased muffin tin, pressing the mixture against the bottom and sides to form cups.
Step 2: Bake the Potato Cups
Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the potato cups turn golden brown and crispy.
Related Article
Egg Stuffed Potato Baskets
Once baked, remove the potato cups from the oven and set aside to cool slightly.
Step 3: Prepare the Egg Filling
In a mixing bowl, whisk together the eggs, milk, grated cheddar cheese, sliced green onions, salt, and black pepper.
Step 4: Fill the Potato Cups
Divide the egg filling mixture among the potato cups, filling them almost to the top.
Place the filled potato cups back in the oven and bake for an additional 15-20 minutes, or until the egg filling is set and slightly golden on top.
Step 5: Serve
Remove the potato cupcakes from the oven and let them cool for a few minutes. Garnish with fresh parsley before serving.
These savory potato cupcakes with egg filling can be served warm or at room temperature. They are delicious on their own or accompanied by a side salad for a complete meal.
Variations
If you want to add some extra flavors and textures to your savory potato cupcakes, you can try the following variations:.
- Add cooked crumbled bacon or chopped ham to the egg filling mixture for a meaty addition.
- Sprinkle some grated Parmesan cheese on top of the potato cups before baking for a cheesy crust.
- Experiment with different herbs and spices like paprika, dried oregano, or chili flakes to customize the flavor to your liking.
- Top each cupcake with a dollop of sour cream or salsa for an extra burst of flavor.
Conclusion
These savory potato cupcakes with egg filling are a fantastic alternative to sweet cupcakes. With their crispy potato crust and creamy egg filling, they are a wonderful brunch option or a quick breakfast on the go.
The recipe is versatile, allowing you to incorporate different ingredients and flavors to suit your taste preferences. Prepare a batch of these delightful treats and surprise your loved ones with this unique twist on cupcakes!.
