Now that we have our new oven, I can really get back to work in the kitchen. We've had some bags of shredded potatoes that I've been wanting to use up for some time. I've seen several iterations of these "breakfast muffins" before, so I figured I'd give it a whirl. I enlisted the help of The Spud on these and while she was happy to help cook them, she didn't seem keen on trying one. The Wife and I did, and were very happy with how they came out. There's a lot of wiggle room here with the ingredients. You can swap in our out pretty much any cheese you want. You can change the meat for crumbled bacon or sausage, or leave it out for a vegetarian option. If you add veggies, just make sure they're drained of all water. Water is your enemy here, as we discovered. Our potatoes were not completely drained, and while the sides and tops got crunchy, the bottoms did not. They were still quite tasty. I imagine if you made these in bulk they'd freeze well and could be easily reheated in the oven. Give it a try and tell me what you think! As always, notes are in blue.
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| Breakfast Bites (yields 12) |
Ingredients
- 24 ounces shredded potatoes (if using frozen, make sure they are defrosted and squeezed of all water possible. If using fresh potatoes, still make sure all excess water is squeezed out. Otherwise, the bottoms will not brown properly)
- 1 cup shredded cheddar cheese
- 3 T olive oil
- 4 ounces ham, chopped
- 6 eggs
- 1 teaspoon Trader Joe's Everything but the Elote seasoning (if you don't have this, just use seasoned salt, or even just salt and pepper)
- 1/4 cup shredded Italian cheese
- salt and pepper to taste
- Preheat oven to 400F (200C, Gas Mark 6)
- In a large bowl add potatoes (which you have squeezed of all water as humanly possible). shredded cheddar cheese, and the olive oil. Season to taste. Mix until the cheese is evenly incorporated through the potatoes.
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Doesn't everyone wear their winter coat while seasoning? - Take a 12 count muffin tin (don't use the mini-muffin tins here as I can't promise they'll come out right. Just use a standard muffin tray) and spray it with non-stick cooking spray. Take about 1-2 tablespoons of potato mixture and press them along the edges and bottoms of the muffin cups, creating little bowls. You should be looking at about 1/8"-1/4" (about 4-8mm) thickness all the way round. (if the potatoes are too thick, they may not get crispy when they cook)
- Put the muffin tin in the oven and cook for 30-40 minutes (you're looking for a nice crispy bowl when these are done. Depending on the moisture level of your potatoes, this time may go up or down)
- While the potato cups are cooking, in another bowl, add 6 eggs, the chopped ham, and your seasoning. Beat until everything is mixed well.
- Once your potatoes are done, take them out and lower the oven to 350F (177C, Gas Mark 4)
- Start spooning the egg mixture into each potato cup, filling it to just below the lip of the cup (to prevent any spilling or overflow in the oven). Top with the Italian cheese.
No muss, no fuss! - Put in the oven for 20-30 minutes until eggs are done
- Take them out of the muffin tin before they adhere to the pan for all time. Let them cool on a wire rack if you plan to save them for later, or just cram them fresh from the oven directly into your greedy face, burning the shit out of the inside of your mouth just like you did with those pizza rolls, and you swore up and down you'd never make that mistake again.
Potential Mouth Blisters
Good Times!
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