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
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