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!
