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.
Quick and easy prep
Serve immediately or allow to cool and store for later
Total Servings 1 dozen puffs
Save RecipeIngredients
- 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
- Preheat oven to 350 degrees.
- Spray muffin pan with non-stick spray.
- evenly distribute potatoes in muffin pan openings.
- Press down.
- Sprinkle cheese evenly on each potato spot.
- Fill each spot evenly with beaten egg blended with milk and seasonings.
- Bake on oven for 12-15 minutes or until puffed and golden brown.
- Remove from oven, allow to cool a bit and use butter knife to remove from pan.
- To make ahead: all ow to cool after removed from pan.
- 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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