Potato & Egg Breakfast Cups
| Prep Time | Cook Time | Total Time | Author | Serves |
|---|---|---|---|---|
| 25 Minutes | 30 Minutes | 55 Minutes | Oakley's Vegetables | 6 (2 Cups per Person) |
Check out these Potato & Egg Breakfast Cups!
Crispy, golden and packed with protein! These savoury breakfast cups are the perfect grab-and-go option for busy mornings. Made with Oakley’s Baby Golden Gourmet Potatoes, each cup is loaded with flavour, melty cheese, and fluffy egg.
Customise with your favourite toppings—think fresh herbs, bacon, or a dash of chilli—for a breakfast that hits the spot every time.
Easy to prep, even easier to eat.
Grown with Care in Canterbury
Oakley’s Golden Gourmet Potatoes are grown by fifth-generation farmers in the fertile soils of the Canterbury Plains. With their rich golden colour, naturally creamy texture, and smooth skins, they’re perfect for roasting, smashing, or crisping to golden perfection.
From our fields to your plate, every Oakley’s potato is a celebration of flavour, heritage, and the power of real New Zealand produce.
Ingredients:
- 800g Classic Oakley’s Golden Gourmet potatoes (quarter of the box)
- 1 Tbsp melted butter
- 1 Tbsp Olive Oil
- Salt & black pepper, to taste
- 1 tsp smoked paprika (optional)
- 12 large eggs
- 120g grated cheese (Cheddar, Edam, or Tasty)
- 1 spring onion, finely sliced
- Cooking spray or oil for greasing
- Optional toppings: parsley, chives, diced tomato, bacon, chilli flakes
Instructions:
1. Preheat & Prep
- Preheat oven to 200°C fan bake.
- Rinse the Golden Gourmets and then coarsely grate them – no need to scrub or peel
- Wrap grated potato in a clean tea towel or paper towels and squeeze out as much moisture as possible.
- Transfer to a large bowl. Mix in the melted butter, olive oil, salt, pepper, and smoked paprika (if using).
2. Form Potato Nests
- Lightly grease a 12-cup muffin tin (or two 6-cup tins).
- Divide the potato mixture evenly. Press thinly and firmly into the base and sides of each cup (about 5–6 mm thick).
- Bake for 15–20 minutes, until the edges are golden and starting to crisp.
3. Add Fillings.
- Crack one egg into each cup.
- Top each egg with a sprinkle of grated cheese and green onion
4. Final Bake
- Return to the oven and bake for:
- 10–12 minutes for soft/runny yolks
- 13–15 minutes for firmer yolks
- Let cool for a couple of minutes, then carefully lift out using a spoon or butter knife.
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