Baked Eggs in Shredded Cheese and Potato Cups

Baked Eggs in Shredded Cheese and Potato Cups - only a handful of ingredients, easy to make, and totally delicious! |

Happy New Year! The holiday season is a great time of the year and it came and went by too quickly. I hope you had a lovely time with family and friends. It was quiet for us, very quiet I should say. It was the first time in a long while where all four of us fell ill from the same bug. It started the weekend before Christmas when Ro-Jiro (second son) had to stay home on the last day of school before Christmas break because of a high fever. He recovered and was well enough for Christmas Eve celebrations. Two days after Christmas, Ro-Ri San caught the bug and we had to cancel our Christmas party. Another two days later, it was Ro-Taro’s turn and he was probably the hardest hit. Mom was the lone person standing but finally succumbed on New Year’s Day. I guess you can say we had a warm and cozy holiday. :)

We are all on the mend now. The fevers have been replaced by coughs. Hopefully that will be out of here soon. I was cooking mostly comfort foods like soups and congee as no one had the appetite for anything else. The only meal that anyone was interested in was breakfast. Breakfast is very important at our house and so I made Crustless Quiche, Banana Bread French Toast, Gluten-Free Ham and Cheese Breakfast Quesadillas, and Chai Gingerbread Pumpkin Waffles. Recipe for the Crustless Quiche will be out soon.

Baked Eggs in Shredded Cheese and Potato Cups - only a handful of ingredients, easy to make, and totally delicious! |

One morning I woke up thinking I would make Baked Eggs in Tomato Cups for breakfast. Unfortunately, I did not have those nice plump tomatoes on-the-vine in the fridge. Since it was cold outside, I did not want to drive to the store. I had to think of something and I came up with this idea of making Baked Eggs in Shredded Cheese and Potato Cups instead. I had seen lacy cheese cups on the web but I wanted something a little more substantial to hold the eggs and so I added some grated potatoes to the mix. So glad the dish turned out beautifully. The shredded cheese and potatoes provided a wonderful gluten-free crust for the soft cooked eggs.

Baked Eggs in Shredded Cheese and Potato Cups
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 4 servings
  • 1 small potato
  • ½ cup (55g) shredded cheese of any kind
  • Salt and pepper
  • 4 large eggs
  1. Preheat oven to 375°F (190°C).
  2. Peel potato and grate with a fine box grater. Squeeze out as much of the juice as possible from the finely grated potato. Add a little salt and pepper.
  3. Combine grated potato and shredded cheese. Divide into 4 equal portions.
  4. Heat a large non-stick fry pan. Spread out each portion of grated potato and cheese mixture like a pancake of about 3½ inch diameter in the pan. Cook for 1 to 2 minutes. Gently flip over. This may be a little tricky as the mixture is very soft. Gently pat and reshape with spatula if they clump up. Cook for another 1 to 2 minutes or until lightly browned. Remove and place on a plate. Allow them to cool slightly.
  5. Press each of the shredded cheese and potato pancakes into 4 indentations of an ungreased and unlined non-stick muffin pan to form a cup. Crack an egg into each cup. Add a little salt and pepper to each egg.
  6. Bake for 15 to 18 minutes depending on how cooked you like your eggs to be.
  7. Remove and serve immediately with bread or toast.


Baked Eggs in Shredded Cheese and Potato Cups - only a handful of ingredients, easy to make, and totally delicious! |

Breakfast truly is the most important meal of the day. Start the New Year right by giving yourself a good and proper breakfast. These gluten-free protein packed Baked Eggs in Shredded Cheese and Potato Cups is a good place to start.

Eat breakfast like a king, lunch like a prince, and dinner like a pauper.
Adelle Davis

Baked Eggs in Shredded Cheese and Potato Cups - only a handful of ingredients, easy to make, and totally delicious! |

Baked Eggs in Shredded Cheese and Potato Cups - only a handful of ingredients, easy to make, and totally delicious! |

Enjoy…..and have a wonderful day! 😎


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  1. says

    This is a really cool idea. I am on to this, and will make it in the AM…scrapping that steel cut oatmeal I was planning on making until next time. :)Maybe I’ll add some spinach…just to be different.

    Good to hear you are all feeling better…hope your new year keeps going up from here on out!

  2. Chris says

    Did something similar for Xmas morning, though not gluten-free. I put a half English muffin into a personal size aluminium pie plate, crack an egg onto it, fresh ground pepper, a few sprinkles of whatever cheese ( cheddar, mozarella, provolone), add some chopped crispy bacon or sausage bits, bake till done. My friend does a gluten-free version with a piece of sliced ham to line the muffin tin, followed by an egg and grated cheese. Pretty good too.

  3. says

    Sorry to hear that you all were sick over the holidays. Bummer! I hope that everyone is doing better now and ready for the new year. These breakfast cups looks fantastic! I tried doing something like this one time and it didn’t turn out, but now looking at your process I see my mistake. I didn’t precook the potato and cheese mixture, so it didn’t cook. Very clever Biren! Thanks for the great pictures and instructions!

    • Biren says

      Thanks MJ! Thank God, we are all well now.

      Yes, the precooking is to melt the cheese so that it will hold the shredded potato together. I hope you will give these a try.

  4. says

    Glad to know your family is on the mend – hope you are better too, by now. Your breakfast tray of baked eggs looks so lush and absolutely gorgeous! Definitely agree about kingly breakfasts – it’s my favourite meal of the day. So much so, that on weekdays, I never have mine until hubby and the boy have left for work or school. When I’m alone, I’ll indulge in my daily morning ritual of leisurely brewing my coffee or tea, enjoying the heady aromas, and toasting my thickly sliced bread just right, for my favourite topping of butter and zesty marmalade :)

    • Biren says

      Thanks Denise! It took us a while but we are all well now. :)

      I do the same on weekdays. I am too busy packing lunches before everyone leaves for work and school. It is much better to enjoy my cuppa and toast after the early morning hustle-bustle. :)


  1. […] 8. Baked Eggs in Shredded Cheese and Potato Cups – Baking the eggs is nice because you’ll avoid the oils associated with frying and scrambling them. The use of potatoes means you’re helping to balance out the protein of the eggs with the carbs of the potatoes. Adding a bit of cheese does raise the fat meter, but not to a level that negates the wholesomeness of this meal. Great presentation for company, or when flying solo. […]

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