For those looking to jazz up breakfast using leftover mashed potatoes, a new recipe provides a creative twist.
This dish offers a practical solution for repurposing mashed potatoes, turning them into quick and easy breakfast or brunch egg cups. The preparation is straightforward, making it an accessible option for any home cook.
To start, preheat your oven to 425 degrees Fahrenheit. Lightly coat four ramekins with cooking spray. Measure four ounces of mashed potatoes into each one and shape them into nests using the back of a spoon. Brush these nests with a lightly beaten egg.
Next, crack one egg into each potato nest. Add half a teaspoon of milk and a pat of unsalted butter to each. Top with grated Cheddar cheese, allowing home chefs to customize to their preference by varying ingredients like herbs or different cheeses.
Bake the egg cups until the yolks are nearly set, generally about 15 to 20 minutes, depending on how you prefer your eggs. After removing them from the oven, let them stand for one to three minutes so the residual heat can finish cooking the egg whites. Sprinkle with salt, pepper, and garnish with green onions before serving.
Offering 266 calories per serving, the nutritional profile includes 14 grams of fat, 22 grams of carbohydrates, and 12 grams of protein. For those monitoring dietary intake, these values fit well into a broad range of diet plans.
Pat Bernitt, the creator of this recipe, emphasizes the flexibility of the dish. “Feel free to use garlic mashed potatoes, finely chopped herbs, or different cheeses for variety,” Bernitt suggests, highlighting the adaptability of the recipe for personal tastes.
With minimal prep and cooking time, these mashed potato egg cups provide a delicious and efficient way to enjoy leftovers.
Source: Allrecipes
