Breakfast Potato Cups with Cherry Tomatoes, Leek, and Melty Mozzarella Recipe
These Breakfast Potato Cups are a delightful and savory morning treat featuring thinly sliced potatoes baked into crispy cups filled with melted mozzarella, cherry tomatoes, leek, and a creamy egg custard. Perfectly seasoned with Parmesan cheese and thyme, they offer a beautiful balance of textures and flavors, making them an impressive yet easy-to-make breakfast or brunch option.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 potato cups 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
Potato Base
- 250 g potatoes
- 1 egg yolk
- 1 tbsp milk
- 45 g Parmesan cheese
- 1/2 tsp dried thyme leaves
- Salt, to taste
Filling
- 100 g mozzarella cheese
- 6 cherry tomatoes
- 12 slices leek
- 1 egg
- 50 ml milk
- Salt, a pinch
- Fresh thyme leaves, for garnish
Instructions
- Preheat and slice potatoes: Preheat your oven to 190°C (fan). Using a mandolin or a sharp knife, slice the potatoes into thin rounds. Rinse them in ice-cold water to remove excess starch and pat them dry thoroughly to ensure crispiness.
- Prepare egg wash: In a small bowl, whisk together the egg yolk and 1 tablespoon of milk to create an egg wash that will help the potato slices brown and stick together.
- Arrange and bake potato slices: Line a baking tray with parchment paper. Arrange one potato slice in the center and six slices around it, slightly overlapping, to form a flower shape. Brush each flower generously with the egg wash, then sprinkle with Parmesan cheese and dried thyme leaves. Bake for 15 minutes until golden but still flexible.
- Form potato cups: Once the potato slices have cooled enough to handle, gently transfer each potato flower into a muffin tin, pressing them upside down to shape into cups that will hold the filling.
- Add filling ingredients: Divide half of the mozzarella cheese equally among the potato cups. Add halved cherry tomatoes and two slices of leek into each cup, then top with the remaining mozzarella and a sprinkle of fresh thyme leaves.
- Prepare custard filling: In a separate bowl, whisk together the egg, 50 ml milk, and a pinch of salt. Pour this mixture evenly into each potato cup to fill them.
- Bake until set: Turn off the oven fan setting. Bake the filled potato cups for 15-18 minutes or until the egg custard filling is set and the cheese has melted beautifully.
- Cool and serve: Let the potato cups cool in the muffin tin for about 10 minutes. Carefully remove them with a spatula, garnish with fresh thyme leaves, and enjoy warm.
Notes
- Using thinly sliced potatoes and drying them thoroughly ensures crispiness in the potato cups.
- The egg wash combined with Parmesan helps bind the potato slices and adds flavor.
- You can customize the filling by adding cooked bacon or spinach for extra variety.
- Be careful when handling the baked potato sheets as they need to be flexible but not broken.
- Allow the cups to cool slightly before removal to help them set and hold their shape.
Keywords: breakfast potato cups, baked potato cups, savory breakfast recipe, cheesy potato cups, brunch recipe, potato egg cups
