Recipes

Potato and Egg Breakfast Puffs- Perfect for Make Ahead Breakfasts!

March 31, 2015 - By 

Potato and Egg Breakfast Puffs- Perfect for Make Ahead Breakfasts!

Who doesn’t love potato and egg breakfast recipes?

Well, I don’t eat eggs but I DO appreciate a quick and easy way to feed my family on the cheap. Even better- when I can make their food ahead of time and just heat and go on busy mornings. Because mornings aren’t all happiness and light people. I defy you to tell me otherwise. If you have ever gotten kids up and ready for school while simultaneously getting yourself presentable for the public then you know what I mean.

Mornings are cray.

Luckily, I have refined a few of my kids favorite recipes down to a quick workable model. They really need protein and carbs in the a.m. and that is why I lean on potato and egg breakfast recipes. My 14 yo swimmer needs to get to practice with a full tummy. He doesn’t eat lunch until 12:50. That’s a long time to go between meals. I have to make the meals I serve count. (duh)

Here are just a few of the many things my kids love to eat in the morning that involve potatoes and eggs. Click on the picture to be directed to their posts:

This week I took their favorite morning foods and threw them in to a muffin pan. Potatoes, cheese and eggs. Nothing fancy but big on taste. Want to spice it up? Add diced tomatoes form Red Gold, some salsa, diced green chilies, crumbled cooked bacon or sausage- whatever. I kept it simple here.

potato egg puffs

Quick and easy prep

potato egg puffs

Serve immediately or allow to cool and store for later

Total Servings 1 dozen puffs

Potato and Egg Breakfast Puffs
Recipe Image

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Ingredients

  • 3 C of shredded potato hash browns- completely thawed
  • 8 eggs, beaten
  • 1/4 C milk
  • pinch kosher salt
  • pinch black pepper
  • 2 C shredded cheese of your choice
  • non-stick spray

Instructions

  1. Preheat oven to 350 degrees.
  2. Spray muffin pan with non-stick spray.
  3. evenly distribute potatoes in muffin pan openings.
  4. Press down.
  5. Sprinkle cheese evenly on each potato spot.
  6. Fill each spot evenly with beaten egg blended with milk and seasonings.
  7. Bake on oven for 12-15 minutes or until puffed and golden brown.
  8. Remove from oven, allow to cool a bit and use butter knife to remove from pan.
  9. To make ahead: all ow to cool after removed from pan.
  10. Store in airtight container 4 days.

Important Notes

I would use thawed frozen shredded hash browns for this. I would not shred a raw potato as it would not cook to the correct level of doneness in the oven. I prefer a Simply Potatoes or similar product and that is what I used for this.

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10 Comments on “Potato and Egg Breakfast Puffs- Perfect for Make Ahead Breakfasts!”

  2. Heather, I love the individual portions and add-in options you've presented here! This past weekend I made an 'egg bake' for our grown-up kids who were visiting, using grated leftover baked potatoes. (8 x 8" pan size, but muffins would've been much "funner!") In a way, that answers Amy's question above -- ya really need to use "cooked" potatoes (whether frozen hash browns or "recycled" homemade ones) -- raw potatoes won't cook down before the eggs are done, no matter how finely diced. (I also don't have a hungry swimmer to feed in a hurry, lol.) Love you & love your recipes!
    1. Funny thing is this is the same recipe I use when I make an 8x8 pan size! But this time I wanted to make something that my swimmer could take with him easily. And you are right about the potatoes- I use the Simply Potatoes brand.
  3. I love this idea! I feel like I've searched for make ahead ideas several times over the last year for one event or another and there aren't many. Your recipe not only fills that bill but it is so creative and unique!
  5. Hi Heather, thank you for the wonderful recipe. I'm excited to tryit. I was wondering if you've tried freezing these? I want to make a bunch of these for the week but I'm concerned about how fresh they will stay. Thanks
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