These Make Ahead Breakfast Bakes are perfect for back to school! Little cups of shredded hash browns, baked eggs, and whatever add-ins you like!
So I’m on kind of a breakfast kick lately. Which should actually come as no surprise to you since I do not try to hide the fact that I am basically in love with breakfast. Pizza, burgers, tacos, cake, and bourbon are all acceptable. Anything goes in the morning!
Earlier this week we made Hawaiian Overnight Oats because sometimes mornings are cah-rayzayyy. And today I have these Make Ahead Breakfast Bakes!
These are easy and totally customizable — you’re gonna love ’em.
I peeled and then shredded a big baking potato with the help of a few of my favorite KitchenIQ tools (you can click to see my Potato Tool Review and this V-Etched Container Grater that I use every day of my life), put ’em in a muffin cup, and then added a few of my favorite veggies, a little cheese, and some lightly beaten eggs.
Make Ahead Breakfast Bakes
Ingredients :
- 1 large Russet Potato, Peeled
- 8 Cherry Tomatoes, Optional
- 1/4 cup Chopped Red Onion
- 1/4 cup Chopped Bell Pepper
- 6 Eggs
- 2 ounces Cheddar Cheese, Finely shredded
- Salt and Pepper, To taste
Directions:
- Preheat the oven to 375°F. Spray 8 cups of a standard muffin tin with nonstick cooking spray.
- Grate the peeled potato. Rinse with cold water and dry. (You can pat them dry with paper towels or spin using a salad spinner.) Divide the shredded potatoes between the prepared muffin cups.
- Drop a tomato, if using, into each cup. Sprinkle with salt and pepper and then bake for 5-6 minutes.
- While the potatoes pre-bake, whisk together the onions, bell peppers, and egg, making sure to lightly beat the eggs.
- Remove the muffin tin from the oven, divide the egg mixture among each cup, sprinkle with the cheese, and bake for 12-14 minutes. The eggs will puff up in the oven. When they are done the center will not jiggle.
- Take the breakfast bakes from the oven and after they have cooled for just a minute, loosen around the edges with a knife and lift from the pan.
- Serve immediately or let them cool completely before wrapping and freezing.
- Microwave to reheat.
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