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

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://platedandproud.com/breakfast-potato-cups-with-cherry-tomatoes-leek-and-melted-cheese-recipe/