Cheesy Loaded Smashed Potato Breakfast Cups
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These cheesy loaded smashed potato breakfast cups are made with scrambled eggs, cheddar cheese, chives, crispy bacon, sour cream, all filled into a smashed potato cup! They made in a muffin tin, providing the perfect shape for a handheld savory breakfast for all loaded potato lovers!
Smashed potatoes are not a new trend, but they forever be one of my favorite potato trends! This breakfast recipe is inspired by the traditional smashed potatoes but instead of smashing the potatoes flat onto a baking sheet, they are smashed into a muffin tin, creating a cup to hold all the goodness!
And what else pairs so perfectly with potatoes than eggs? They are the a match made in heaven, and I had to take these smashed potato breakfast cups one step further and make them loaded potato style with all the delicious toppings: cheese, chives, bacon and a dollop of sour cream.
If you want to try more egg and potato breakfast recipes, check out my goat cheese and potato egg bites or my potato crust kale and feta quiche!
Why you will love these cheesy loaded smashed potato breakfast cups
Comforting: The cheese, potato and bacon combo creates a tasty comfort breakfast with the added eggs.
Flavorful: All of the ingredients together pack so much flavor into these crispy smashed breakfast potatoes! Each bite has cheesy potato goodness!
Family Friendly: These loaded breakfast potatoes are perfect for the whole family! They are fun to eat and have lots of cheese, which is always a win with the kids.
Savory Breakfast: If you are craving a savory breakfast with some protein, these loaded smashed potatoes with eggs are the perfect choice!
What you will need to make these breakfast cups
Small Red Potatoes: You will need small, not baby, red potatoes. Golden Yukon potatoes would also work.
Eggs: You will need 6 eggs to fill 8 potato cups.
Milk: A splash of milk is added to the eggs to make them fluffier.
Cheddar Cheese: Makes these loaded breakfast potatoes extra cheesy.
Chives: Adds a herby touch to the smashed potato egg cups.
Bacon: Brings that loaded potato vibes! I like 3-4 slices of crispy bacon for 8 potato cups but you can use more or less based on personal preference.
Sour cream: A dollop of sour cream on top of the smashed potato breakfast cups gives them a slight creamy and tangy flavor. You can swap for Greek yogurt.
Salt and Pepper: Enhances the flavors.
Olive oil or Avocado Oil: You will need to drizzle the potatoes with a little oil before get smashing. I also use a little oil in my skillet before adding the eggs to scramble.
Tips and tricks for success
- You will want small to medium red or Yukon gold potatoes. If they are too big or too small, they will be challenging to smash and create that cup shape for holding all the goodness.
- Boil the potatoes until just tender, but not too soft. If you boil them for too long, they will be challenging to smash down because they will end up breaking up too much.
- Use a small cup, shot glass, or small measuring cup (as I did in the video) to smash those potatoes. Whatever you go with, it should be just a little smaller than the muffin tin.
- If you find the potatoes are sticking to the tool you are using for smashing into the cup shape, try rubbing a little oil onto the smashing tool, and cleaning it in between uses to remove any potato that stuck to it. If needed, you can use your hands to help form those potatoes into the cup shape after smashing.
- If possible, shred your own cheddar cheese. Pre-shredded cheese usually has an anti-caking agent on it that can interfere with the melting of the cheese.
- If you want those potatoes extra crispy, bake for a few minutes longer in the oven the first time (before the eggs are added) until you have reached desired level of crispiness.
Can I make these smashed potato breakfast cups in advance
If you are looking to meal prep these loaded smashed potato breakfast cups, you can make the potato cups one day in advance, without the filling. To achieve this, boil the potatoes, smash into the cup shape, and bake for the 20-25 minutes. Remove from the oven, and let cool. Cover and store in the fridge, leaving the cups in the muffin tin. When ready to finish the breakfast cups, remove from the fridge and warm up in the oven for a few minutes before continuing with the steps.
If you give these cheesy loaded smashed potato breakfast cups a try, let me know your thoughts in the comments below.
And be sure to tag me on Instagram so I can see your creations.
From my kitchen to yours, happy cooking! I hope you love these loaded smashed breakfast potatoes as much as we do!
Cheesy Loaded Smashed Potato Breakfast Cups
Ingredients
- 8 small Red Potatoes
- 6 eggs
- 2 Tbsp. Milk
- 1 C. Cheddar cheese (shredded)
- Chives (sliced)
- 3-4 slices of Bacon
- Dollop of sour cream
- Salt and pepper to taste
- Drizzle of Olive oil or avocado oil (to drizzle the potatoes and scramble the eggs)
Instructions
- Preheat oven to 400 degrees F.
- Boil potatoes in large pot until just tender. Remove from the potatoes from the boiling water.
- Grease 8 muffin tins well. Add one potato to each greased muffin tin. Drizzle a little olive oil or avocado oil over each potato ( roughly 1/2-1 tsp over each potato).
- Using a small cup or other tool that is round and slightly smaller than the muffin tin, press down into the potato until you have created a cup shape. If needed, use your hands to help shape the potato if it sticks to your smashing tool.
- After all 8 potatoes have been smashed, season with salt and pepper to taste. Place in the oven for about 25 minutes, or until the potatoes have reached your desired level of crispiness.
- While the potatoes are in the oven, cook the bacon. Once done, crumble and set aside.
- To make the scrambled eggs, whisk the eggs and milk together in a bowl. Add a drizzle of oil or pat of butter to a medium skillet. Add eggs and cook over medium heat, stirring frequently, until the eggs are set. Season the eggs with salt and pepper to taste.
- When the potatoes are out of the oven, add a sprinkle of cheddar cheese to the bottom of each potato cup. Divide the scrambled eggs into the 8 potato cups. Sprinkle with remaining cheese. Top with the cooked bacon pieces.
- Place the potato eggs back into the oven and bake for 3-5 more minutes, or until the cheese is melted. Remove from the oven and let cool enough to handle the smashed potato cups. Carefully remove each potato cup. Top with chives and a dollop of sour cream and enjoy immediately!
Video
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
