Wednesday, January 30, 2013

Mini Breakfast Potato Cups

I love breakfast potatoes, specifically hash browns, but they take forever to cook up crispy and crunchy, even if you get the ones frozen from the grocery store.  So I loved this idea of mini potato "muffins" with cheese, baked up crisp, frozen until ready and popped in the microwave for a quick and delicious breakfast add on.  I've been taking these to work in the morning to pair with my yogurt and fruit.  Dave's been adding them to his eggs in the morning for a little more substance and a lot more yum.  These would also be perfect on a brunch buffet and could be made without the cheese, or with some extras like peppers and onions.

Found through Pinterest, this recipe was posted to The Family Kitchen on Babble by Macki of Cooking with my Kid.  I ended up doubling the recipe since Macki didn't indicate the size of her package of shredded potatoes--I quickly noticed that I didn't have enough eggs to bind all the potatoes.  So I increased the cheese (and could have added even more), upped the eggs and added scallions rather than regular onion.   I changed the process a bit, seasoning the eggs before adding them to the potatoes to help the seasoning mix more evenly throughout.  Bite size, tasty and perfect for a breakfast on the go.

Mini Breakfast Potato Cups


1 30 ounce package pre-shredded frozen potatoes

3/4 to 1 cup shredded cheddar cheese
1/3 cup scallions, chopped
5 eggs (3 shown since I didn't realize I'd need more)
1/2 teaspoon garlic powder
salt and pepper, to taste

In a large bowl, mix shredded potatoes, cheese and scallions to combine.

Beat eggs in a medium bowl.  Add garlic powder, salt and pepper.  Pour egg mixture over potato/cheese mixture and stir to combine.

Grease two mini muffins tins (or plan to make two batches).  Scoop potato mixture into mini muffin cups, pressing to pack mixture into the cup.

Bake at 350 degrees F for 25-30 minutes, until golden brown and crispy.

Cool in pan for a few minutes before removing to cooling racks or serving.  Freeze leftovers in an airtight container; to serve, microwave for 20 seconds to heat through.

Makes 48 cups, or 12 4-piece servings.

Happy Baking,
The Cookie Princess

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