Super Tasty Potato Breakfast Cups

You’ll surely make these super tasty potato breakfast cups once you try them. I found out about this recipe through Simple Quick & Delicious. It is so different from what I usually make at home. Cooking the filling before baking allowed every ingredient to develop incredible flavors. You can eat this any time of the day – it’s definitely worth the try.

Ingredients:

• 1 large potato
• 1 tablespoon of potato starch (use cornstarch as a substitute)
• salt
• 3 to 4 tablespoons of olive oil
• 2 cloves of garlic
• 1 medium onion (chopped)
• 1/2 red bell pepper (chopped)
• 4 to 5 mushrooms
• a pinch of black pepper
• 1/4 teaspoon of paprika
• some dried or fresh parsley
• 1 can (2.8 oz) of tuna
• 1 egg
• 2.8 oz of shredded mozzarella cheese

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Instructions:

Step 1:

Peel the large potato and grate it—place it in a big bowl and 1 tablespoon of potato starch and salt. Mix until well combined.

Step 2:

Drizzle the muffin pan with olive oil and fill them with grated potatoes. Use a spoon to spread the potatoes to the sides and compress them a little bit. Place inside the oven and bake at 356F for about 20 minutes.

Step 3:

Place a pan over heat and add 3 tablespoons of olive oil. Grate 2 cloves of garlic and add to the pan. Saute for a little bit and add the chopped onions. Cook over low heat for about 2 minutes.

Step 4:

Add the chopped red bell pepper, mix, and cook for a while. Add the sliced mushrooms and season with salt, a pinch of pepper, and 1/4 teaspoon of paprika, and mix again. Cover it with a lid and cook for 10 to 15 minutes.

Step 5:

Sprinkle with dried or fresh parsley, mix then turn off the heat. Add the can of tuna and mix until well combined.

Step 6:

Add 1 egg to a different bowl and beat well. Transfer the tuna and vegetable mixture and mix well.

Step 7:

Fill each cup with the mixture and drizzle with shredded mozzarella cheese on top. Place inside the oven and bake at 356F for about 10 minutes.

Step 8:

Serve and enjoy!

Super Tasty Potato Breakfast Cups