Introduction

These Breakfast Potato Cups are a delightful way to start your day with a crispy potato base filled with creamy cheese, fresh tomatoes, and leeks. They’re visually charming and perfect for a weekend brunch or a special breakfast treat.

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, to taste
100 g mozzarella cheese
6 cherry tomatoes
12 slices leek
1 egg
50 ml milk
Fresh thyme leaves, for garnish

Instructions

Step 1: Preheat your oven to 190°C (fan). Using a mandolin or a 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 of milk to make an egg wash.
Step 3: Line a baking tray with parchment paper. Arrange 1 potato slice in the center and 6 slices around it, slightly overlapping, to form six “flowers.” Brush each flower generously with the egg wash, then sprinkle with Parmesan cheese and dried thyme leaves. Bake for 15 minutes until golden but still flexible.
Step 4: Once cool 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 cheese equally among the potato cups. Add cherry tomato halves and 2 slices of leek to each cup. Top with the remaining mozzarella and sprinkle fresh thyme leaves over them.
Step 6: In a separate bowl, whisk together the egg, 50 ml milk, and a pinch of salt. Pour this mixture evenly into each potato cup.
Step 7: Turn off the oven fan and bake the cups 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 serve warm.

Tips & Variations

Use a mandolin to slice potatoes evenly for consistent cooking.
Swap cherry tomatoes for sun-dried tomatoes for a richer flavor.
Add cooked bacon or sautéed mushrooms to the filling for extra heartiness.
For a herby twist, try fresh rosemary or oregano instead of thyme.

Storage

Store any 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 potato cups crispy and the filling soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the potato cups in advance?

You can assemble the potato cups up to step 6 and refrigerate them before baking. Bake just before serving for the best texture and freshness.

What if I don’t have mozzarella cheese?

Feel free to use another melting cheese like cheddar, gouda, or fontina as a tasty alternative to mozzarella.

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

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★★★★★

4.8 from 77 reviews

Delicious and visually appealing Breakfast Potato Cups made with thinly sliced potatoes baked into delicate edible cups filled with mozzarella, cherry tomatoes, leek, and a savory egg custard, perfect for a hearty and elegant breakfast or brunch.

Author: Isabella
Prep Time: 20 minutes
Cook Time: 33 minutes
Total Time: 53 minutes
Yield: 6 potato cups 1x
Category: Breakfast
Method: Baking
Cuisine: Western
Diet: Vegetarian

Ingredients

Scale

Potato Cups 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

Egg Custard

1 egg
50 ml milk
Salt, a pinch

Garnish

Fresh thyme leaves

Instructions

Preheat and Slice Potatoes: Preheat your oven to 190°C (fan). Using a mandolin or a sharp knife, carefully slice the potatoes into thin rounds. Rinse the slices in ice-cold water to remove excess starch, then pat them thoroughly dry to ensure crispiness and flexibility during baking.
Prepare Egg Wash: In a small bowl, whisk together the egg yolk and 1 tablespoon of milk until well combined to create a smooth egg wash that will help the potato slices brown and hold together.
Form Potato Flowers and Bake: Line a baking tray with parchment paper. Arrange one potato slice in the center and surround it with six potato slices slightly overlapping to form a flower shape. Brush each ‘flower’ generously with the egg wash and sprinkle evenly with Parmesan cheese and dried thyme leaves. Season lightly with salt. Bake in the preheated oven for 15 minutes until the potatoes are golden but still flexible.
Shape Potato Cups: Allow the baked potato slices to cool just enough to handle. Carefully transfer each ‘flower’ into the cavities of a muffin tin, pressing them upside down gently to form cup shapes capable of holding fillings.
Add Filling: Divide half of the mozzarella cheese evenly among the potato cups. Add halved cherry tomatoes and two slices of leek into each cup. Top with the remaining mozzarella and sprinkle fresh thyme leaves over the top for extra aroma and flavor.
Prepare Egg Custard: In a separate bowl, whisk together the whole egg, 50 ml of milk, and a pinch of salt to make a smooth custard mixture for filling the cups.
Bake to Set Filling: Turn off the fan on the oven to maintain even heat. Carefully pour the egg custard evenly into each potato cup, filling close to the top without overfilling. Bake for 15 to 18 minutes or until the egg custard is fully set and the cheese has melted beautifully.
Cool and Serve: Remove the muffin tin from the oven and let the potato cups cool in the tin for about 10 minutes. Carefully lift them out using a spatula to maintain their shape. Garnish with fresh thyme leaves and serve warm for a delightful breakfast treat.

Notes

Use waxy potatoes for better structure and flexibility in the potato cups.
Pat drying the potato slices thoroughly after rinsing is key to achieving crisp and sturdy potato cups.
Turning off the fan during the final baking helps prevent the egg custard from drying out.
You can substitute dried thyme with rosemary or oregano for a different herbal flavor.
These potato cups can be prepared ahead of time and reheated in a low oven to retain crispiness.

Keywords: potato cups, breakfast recipe, brunch, mozzarella, cherry tomatoes, baked potato cups, savory egg custard