Description
Cute little breakfast cups that are perfect for Easter!
Ingredients
- 3 Tablespoons Butter
- ⅓ cups Diced Onion
- 2 whole Leftover Baked Potatoes
- 1 whole Egg
- Salt And Pepper, to taste
- Scrambled Eggs, To Fill The Cups
Preparation
Preheat oven to 400ºF. In a skillet, melt butter over medium heat. Saute onion until lightly browned and tender, 5 minutes. Set aside. Grease 6 jumbo muffin tins with extra butter found in the skillet next to the onions.
Grate baked potatoes into a large bowl. Stir in onions, remaining butter, egg, salt and pepper. Divide evenly between muffin tins and press evenly across the bottom and up the sides. Bake 15 minutes or until edges are dark brown and crispy. Cool 2 minutes and remove from pans.
Fill with scrambled eggs and serve warm.
Note: If potato mixture seems a little too loose, stir in 1 tablespoon all purpose flour. That will help keep the potato in place while baking and help crisp it up.
