Introduction

These Breakfast Potato Cups are a delightful way to start your day with an elegant yet easy-to-make dish. Crispy on the outside and filled with melted cheese, tomatoes, and fresh herbs, they bring a flavorful twist to morning routine.

Breakfast Potato Cups with Cherry Tomatoes, Leek, and Melted Cheese Recipe - Recipe Image

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 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 other waxy potatoes for better structure and crispiness in the cups.
Swap mozzarella for cheddar or gruyère for a different flavor profile.
Add cooked bacon or sautéed mushrooms to the filling for extra savory notes.
Make sure potatoes are dry before baking to achieve a crispy texture.

Storage

Store leftover potato cups in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave until warmed through to keep the filling creamy and the potatoes crispy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the potato cups ahead of time?

Yes, you can prepare the potato cups up to the point before the final bake, then refrigerate them covered for up to 24 hours. When ready, bake as instructed, adding a few extra minutes if needed.

Can I make this recipe dairy-free?

To make it dairy-free, substitute the Parmesan and mozzarella with plant-based cheese alternatives. Use a non-dairy milk for the egg wash and filling as well. Keep in mind the texture and flavor will vary slightly.

Breakfast Potato Cups with Cherry Tomatoes, Leek, and Melted Cheese Recipe

Print Recipe

★★★★★

4.7 from 78 reviews

Delightful and savory Breakfast Potato Cups with layers of thinly sliced potatoes, mozzarella, cherry tomatoes, leek, and herbs baked to golden perfection. These individual potato cups make a stunning breakfast or brunch dish, combining crispy potato bases with creamy cheese and fresh vegetable fillings.

Author: Lila
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 6 potato cups 1x
Category: Breakfast
Method: Baking
Cuisine: Western
Diet: Vegetarian

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, halved
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 sharp knife, slice the potatoes into thin rounds. Rinse them in ice-cold water to remove excess starch and pat dry thoroughly to ensure crispiness.
Make egg wash: In a small bowl, whisk together the egg yolk and 1 tbsp milk to create a smooth egg wash that will help bind and add color to the potato slices.
Form potato flowers and bake: Line a baking tray with parchment paper. Arrange 1 potato slice in the center and 6 slices around it, slightly overlapping, to form 6 ‘flower’ shapes. Brush each flower generously with the egg wash, then sprinkle with Parmesan cheese and dried thyme leaves. Bake for 15 minutes until the potatoes turn golden but remain flexible.
Shape potato cups: Once the potato flowers are cool enough to handle, gently transfer each one into a muffin tin, pressing them upside down to form individual cups ready to be filled.
Add filling layers: Divide half of the mozzarella cheese evenly among the potato cups. Add halved cherry tomatoes and two slices of leek to each cup. Top with the remaining mozzarella and sprinkle fresh thyme leaves on top.
Prepare custard and fill: In a separate bowl, whisk together the egg, 50 ml milk, and a pinch of salt to make the filling custard. Pour this mixture evenly into each potato cup so it seeps around the fillings.
Bake until set: Turn off the oven fan and bake the potato cups for 15-18 minutes, or until the filling is set, the cheese has melted, and the tops are lightly golden.
Cool and serve: Let the potato cups cool in the muffin tin for about 10 minutes before carefully removing them with a spatula. Garnish with fresh thyme leaves and serve warm for a delicious breakfast treat.

Notes

Use a mandolin for even, thin slices of potatoes to ensure uniform cooking.
Pat potatoes dry thoroughly after rinsing to achieve crispy edges.
Ensure the potato slices remain flexible after initial baking to shape easily into cups.
Adjust salt according to taste as both Parmesan and mozzarella can be salty.
For a vegetarian variation, ensure cheese is suitable for vegetarian diets.
This recipe can be prepared ahead by assembling and refrigerating before the final bake.

Keywords: breakfast potato cups, baked potato cups, breakfast recipe, brunch idea, cheesy potato cups, vegetarian breakfast