{Whole 30} Potato Bottom Egg Cups

{Whole 30} Potato Bottom Egg Cups: The perfect, protein-packed, back-to-school, breakfast on-the-go!

Kids are back in school...but that means I am meal prepping as much as possible to make my mornings a little easier. Lord knows I need all the help I can get!

If you are in the same boat, and find yourself grabbing a sugar filled breakfast bar on the way out the door, or skipping breakfast all together, then you need to try this SUPER simple recipe for {Whole 30} Potato Bottom Egg Cups.

Make them ahead of time, refrigerate or freeze them, then heat them in the microwave when you are ready to eat! It's a perfect meal prep breakfast that is full of protein and portable.

WHAT INGREDIENTS DO I NEED?

• 1 large potato - sliced
• 6 eggs
• 1 Tbsp Cholula Hot Sauce (or preferred)
• Preferred amount of chopped kale
• dash of salt & pepper

HOW DO I MAKE {WHOLE 30} POTATO BOTTOM EGG CUPS?

Using a mandolin or knife, cut 1 large potato into ¼ inch slices. Top with a dash of salt & pepper. Microwave for approximately 5 minutes, or until they are tender.

Cut potatoes into circles large enough to cover the bottom of each muffin tin. (You can use a cookie cutter for this, or any circular object in your kitchen. I used a metal measuring cup).

Place your potato slices in a prepared muffin tin (I like to use cupcake liners), then top each potato with desired amount of chopped kale.

In a separate bowl, whisk together 6 eggs with 1 tablespoon of Cholula hot sauce. Then spoon a small amount to each muffin tin, filling each tin to approximately ¾ full.

Bake at 350 degrees F for approximately 20 minutes.

Every morning should start with a healthy breakfast! Take the time NOW to make a batch of these {Whole 30} Potato Bottom Egg Cups and when one of those hectic mornings come around, you will be happy you did!

Check out my {Whole 30} Apple Pecan Breakfast Bake for another delicious meal prep option!

{Whole 30} Potato Bottom Eggs Cups

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Ingredients

• 1 large potato - sliced
• 6 eggs
• 1 tablespoon Cholula Hot Sauce (or preferred)
• Preferred amount of chopped kale
• dash of salt & pepper

Instructions

1. Using a mandolin or knife, cut potato into ¼ inch slices. Top with a dash of salt & pepper. Microwave for approximately 5 minutes, or until they are tender.
2. Cut potatoes into circles large enough to cover the bottom of each muffin tin.
3. Top each potato with desired amount of chopped kale.
4. Whisk together 6 eggs with 1 tablespoon of Cholula hot sauce. Then add to each muffin tin (Approximately ¾ full).
5. Bake at 350 degrees F for approximately 20 minutes.