Tuesday, August 30, 2016

Potato Egg Cups

Potato Egg Cups

To continue our freezer breakfast theme - check these out! My kids were exceptionally excited about these - I found the idea for these at Ella Claire Inspired. We sampled one of these out of the oven and YUM! I think two would be a good serving for breakfast or one and another item - like a piece of fruit or toast. 

The beauty of these is that you can totally customize this to your own taste! My kiddos LOVE sausage - I'm not a huge fan myself. If I were to customize these for myself - bacon, swiss, chopped spinach, and mushrooms. Ham, bacon, or sausage would all work well, your favorite cheese, and any veggies or herbs that your family enjoys.

Potato Egg Cups


POTATO EGG CUPS
(makes about 2 dozen)

1 - 32 oz package of tater tot style potatoes (I'm certain you could also use hashbrowns as the base!*)
1 lb. sausage, browned
1 small green pepper, small diced
1 small red or orange pepper, small diced
4-6 oz. sharp cheddar cheese
16 or so eggs, beaten 
Salt & Pepper to taste (in eggs)

Preheat oven to 350. Grease 2 - 12 count muffin tins. Thaw tater tots enough to press into bottom of muffin tins (about 3/spot) - we used the bottom of a cup. Bake for about 10 minutes. Remove from oven and top with 2-3 tsp. sausage, diced peppers, and a sprinkle of cheese. Pour eggs over all - almost to the top. Bake for 15 minutes or until eggs are set. Cool and freeze if desired. Pop in the microwave to re-heat.

* I have since tested hashbrowns and they also work well!