Dinner

Breakfast Potato Cups with Cherry Tomatoes, Leek, and Melty Mozzarella Recipe

BySana Jeannette March 1, 2026March 1, 2026

Introduction

These Breakfast Potato Cups are a delightful way to start your day with crispy, cheesy potatoes filled with savory egg and fresh vegetables. Perfectly golden on the outside and tender on the inside, they make a charming and satisfying breakfast or brunch treat.

The image shows five crispy potato cups placed on a bed of fresh green arugula on a wooden tray. Each potato cup is golden brown with curled, crunchy edges and is filled with layers of melted pale yellow cheese, red cherry tomato halves, thin slices of light green leek, and sprinkled with green herb leaves, likely thyme. The background displays whole red and orange cherry tomatoes and fresh thyme sprigs on a soft green cloth, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

250 g potatoes
1 egg yolk

1 tbsp milk
45 g Parmesan cheese

1/2 tsp dried thyme leaves
Salt

100 g mozzarella cheese
6 cherry tomatoes
12 slices leek

1 egg
50 ml milk
Fresh thyme leaves

Instructions

Step 1: Preheat your oven to 190°C (fan). Using a mandolin or sharp knife, slice the potatoes into thin rounds. Rinse them in ice-cold water and pat dry thoroughly.
Step 2: In a small bowl, whisk together the egg yolk and 1 tablespoon of milk to create the egg wash.
Step 3: Line a baking tray with parchment paper. Arrange 1 potato slice in the centre and 6 slices around it, slightly overlapping, to form 6 “flowers.” Brush each generously with the egg wash, then sprinkle with Parmesan and dried thyme leaves. Bake for 15 minutes until golden but still flexible.

Step 4: Once cooled enough to handle, gently transfer the potato circles into a muffin tin, pressing them upside down to form cups.
Step 5: Divide half of the mozzarella equally between the cups, add cherry tomato halves and 2 slices of leek to each. Top with the remaining mozzarella and a sprinkle of fresh thyme.
Step 6: In a separate bowl, whisk together the egg, 50 ml milk, and a pinch of salt. Pour the mixture evenly into the potato cups.

Step 7: Turn off the fan and bake for 15–18 minutes, or until the filling is set and the cheese has melted.
Step 8: Let the potato cups cool in the muffin tin for 10 minutes before carefully removing them with a spatula. Garnish with fresh thyme leaves and enjoy!

Tips & Variations

Use Yukon gold or red potatoes for a buttery flavor and good texture.

Try adding cooked bacon or sautéed mushrooms for extra savory notes.
Substitute mozzarella with cheddar or Gruyère for different cheese flavors.
Make the potato cups a day ahead and reheat gently in the oven before serving.

Storage

Store any leftover potato cups in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 180°C for about 10 minutes to keep the cups crisp. Avoid microwaving to prevent sogginess.

How to Serve

The image shows a close-up of several crispy yellow potato nests with thin slices of potatoes curved to form small bowls. Inside each nest are layers of white cheese shreds, small red cherry tomato halves, and green fresh herbs. A creamy light yellow sauce is being poured from a metal ladle into one of the potato nests, adding a smooth texture on top of the layered ingredients. The nests sit on a tray placed over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the potato cups in advance?

Yes, you can assemble the potato cups and refrigerate them before baking. Bake them fresh when you’re ready to serve for the best texture and flavor.

What if I don’t have fresh thyme?

You can use dried thyme instead, but add it during baking to release its flavor. Alternatively, substitute with other fresh herbs like rosemary or oregano based on your preference.