Best Baked Egg In A Mashed Potato Cup Recipes
COUNTRY EGG, CITY EGG MASHED-POTATO BAKED EGGS
Always motivated to get dinner on the table quicker than the night before, I create leftovers to get ahead on the next night's meal. I'm forever looking for inventive and savory ways to incorporate my leftovers into the simplest preparations. This recipe is an inspired short version of the irresistible original, "lifted" from my very favorite egg cookbook, "Country Egg, City Egg," by Gayle Pirie and John Clark. Served with a simple salad, this is a great midweek meal.
Provided by Food Network
Categories side-dish
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F.
- Divide the mashed potatoes into four individual baking dishes. Make a deep well in the center of the mashed potatoes. Crack an egg directly into each well. Season with salt and pepper, to taste. Sprinkle 1/4 of the cheese over each egg. Bake for 12 to 15 minutes or until eggs are done to your likeness.
- Remove from oven, garnish with fresh herbs. Serve immediately.
MASHED POTATO CUPS
This recipe makes a tasty side dish that's a nice alternative to the standard potatoes or rice. -Jill Hancock, Nashua, New Hampshire
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 pans (6 servings each).
Number Of Ingredients 7
Steps:
- In a large bowl, add milk, butter, salt, pepper and 1-1/3 cups cheese to mashed potatoes. Grease two 6-portion muffin pans; divide potato mixture between pans. Sprinkle with remaining cheese; top with parsley., Cover and freeze one pan for up to 3 months. Bake the remaining pan, uncovered, at 350° for 15-20 minutes or until heated through and cheese is melted., To use frozen potato cups: Thaw in the refrigerator. Bake as directed.
Nutrition Facts : Fat 8 g fat (5 g saturated fat), Cholesterol 24 mg cholesterol, Sodium 345 mg sodium, Carbohydrate 16 g carbohydrate, Fiber 3 g fiber, Protein 5 g protein.
POTATO EGG BAKE
No one will ever guess that this nutritious, mouthwatering breakfast bake is lighter! Potatoes give it a hearty base, and the cheese and veggies pile on color and wonderful flavor. -Rena Charboneau, Gansevoort, New York
Provided by Taste of Home
Time 55m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 7 minutes or until tender; drain., Spread potatoes in a greased 13x9-in. baking dish. Top with the broccoli, onions and red pepper. , In a large bowl, whisk the remaining ingredients until blended. Pour over vegetables. Bake, uncovered, until center is set, 35-40 minutes.
Nutrition Facts : Calories 235 calories, Fat 9g fat (4g saturated fat), Cholesterol 174mg cholesterol, Sodium 555mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges
BAKED EGG IN A MASHED POTATO CUP
I always have leftover mashed potatoes at holiday time, and I was looking for a way to use them for leftover lunches. I wanted self-contained, quick, comforting, and a bit fun. Mmmmmm.
Provided by HopeJohnJP
Categories Lunch/Snacks
Time 12m
Yield 1 baked potato egg cup, 1 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven or toaster oven to 400°.
- Spoon mashed potatoes into a small pyrex custard cup. If the potatoes are refrigerated, microwave the container until the potatoes are hot and malleable, about a minute.
- Using the back of the spoon, make a well in the center of the hot potatoes and crack the egg into it.
- Sprinkle cheese over the egg and potatoes.
- Bake for 10 minutes or until egg is set to your liking.
- Season with salt and pepper and enjoy!
Nutrition Facts : Calories 201.8, Fat 8.2, SaturatedFat 3.6, Cholesterol 196.9, Sodium 541, Carbohydrate 19.2, Fiber 1.6, Sugar 1.9, Protein 12.1
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