Cheddar And Scallion Egg Cups With Skillet Home Fries

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 35 min · vegetarian, high-protein

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Ingredients

• 6 eggs
• 1/4 cup whole milk
• 3 1/2 oz sharp cheddar, shredded
• 1 1/2 cups broccoli florets, chopped fine
• 2 scallions, sliced
• 1/4 tsp mustard powder
• 1 1/2 tsp each kosher salt and black pepper
• 2 tbsp butter
• 1 lb russet potatoes, diced
• 1 1/2 tbsp vegetable oil
• 1 yellow onion, diced
• 1/2 tsp paprika

Method (tap to check — screen stays awake)

1. Heat the oven to 375F and butter a 12-cup muffin tin heavily, working the butter into every corner so the eggs release.
2. Beat the eggs with the milk, mustard powder, salt and pepper until smooth, then stir in the broccoli, scallions and cheddar.
3. Fill each cup about three quarters full and bake until the tops are puffed and domed and a toothpick comes out clean, 18 to 20 minutes; they will settle as they cool.
4. Meanwhile parboil the potatoes 5 minutes and drain well so the surfaces dry.
5. Fry the potatoes in the oil over medium-high, undisturbed at first, until a golden crust forms, then turn and add the onion and paprika; cook until the onion is browned and the potatoes are crisp all over, about 12 minutes total.
6. Run a knife around each egg cup to release it, and serve three per person with a pile of home fries.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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