Even though the school year is coming to a close I’m still looking for shortcuts in the morning. That’s when I decided to make one of my kids favorite breakfasts, potatoes, eggs and cheese in a mini muffin tin.
Ingredients:
- 1 package of pre shredded potatoes (I used simply potatoes found next to the eggs in the grocery store)
- 3 eggs, beaten
- 1/2 cup shredded cheddar cheese
- 1/4 finely chopped onion (optional)
- 1/4 teaspoon garlic powder
- salt and pepper to taste
Instructions:
- Preheat oven to 350 degrees and thoroughly grease a mini muffin pan (you may need more than one, I used 1 plus 5 mini muffins). Pour potatoes into a bowl, add the salt, garlic powder and onion, stir to combine.
- Pour in the egg and give it another stir, then add the cheese and mix it all up.
- Spoon into mini muffin tins and bake for 20 – 25 minutes or until golden brown and tops and edges begin to get crispy.
- Eat warm, or cool and freeze into individual packs and heat for about 20 seconds in the microwave. Yay, breakfast is make for the whole week!