With the busy schedules most of us lead, a lot of us end up skipping breakfast in a hurry to get out the door. These breakfast cups, however, are the answer. Make a bunch of them on the weekend and freeze, and simply defrost, heat and eat while walking out the door.
I made two different kinds of breakfast cups, vegetarian and non-vegetarian ones, but you can honestly mix and match.
For the potato cups:
- Peeled Potatoes
- Olive oil
The first thing you want to do is grate the potatoes and set aside. Don’t put the grated potato in water or anything, since you want the potato to release its natural water anyway.
After about 10 minutes or so, squeeze out as much water from the potatoes as you can.
Grate some cheese into the potatoes and mix. Season with salt and pepper, and add a little olive oil.
Brush some olive oil onto the inside of a muffin tin, and line the mould with the potato mixture.
Bake in the oven for about 15 minutes or until the potato is cooked in an oven at 180C.
In a bowl, break a few eggs and season with salt and pepper. You can add some onion and tomato to the egg mixture.
Once the potato is cooked, pour the egg mixture into the mould. Garnish with some fresh parsley, and some cheese if you like.
Bake again for another 7-10 minutes, or until the egg is cooked.
For the bread cups:
- Slices of bread
Take a few slices of bread, and cut off the crusts. Using a rolling pin flatten out the bread as much as possible.
Brush butter onto some muffin tins. Press the flattened slices of bread into the mould. Brush on some more butter, and bake for about 10 minutes in an oven at 180C or until golden.
In the meantime, fry off some bacon until about halfway done, and set on some tissue paper.
Once the bread is done, place some of the bacon in it.
Break an egg into the mould and season with salt and pepper.
Bake for another 7-10 minutes or until the egg is done.