Baked Egg Cupcakes
- 2-3 Large Yukon Gold potatoes, baked, cooled & refrigerated overnight
- 1 Tablespoon extra-virgin olive oil
- 1 Tablespoon butter
- 1 teaspoon fresh rosemary, finely chopped
- 12 large eggs
- 3/4 cup milk
- pinch of kosher salt/pepper
- 12 Tablespoons cheddar (about 3/4 cup) – I used KerryGold Dubliner
- 2 Tablespoons minced chives or scallion
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Chives or scallion (2 Tablespoons)
- Rosemary, fresh (1 teaspoon)
- Yukon gold potatoes, Large baked (2)
- Cooking & Baking
- Kosher salt/pepper (1 pinch)
- Olive oil, extra-virgin (1 Tablespoon)
- Dairy
- Butter (1 Tablespoon)
- Cheddar (12 Tablespoons)
- Milk (3/4 cup)
- Refrigerated
- Eggs, large (12)
Preparation
Read recipe preparation on smithbites.com
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Recipe Stats
Published January 14, 2013 (1 month ago).
49 people saved this recipe.
