Miniature breakfast casserole cups filled with potatoes, cheese, ham and eggs are an awesome make-ahead meal that freezes and reheats perfectly. (That is, if you can manage to actually save a few for the freezer!) I had a baked potato leftover from dinner the previous night and a whole lot of ham waiting to be used. One thing led to another and within half an hour I was taking these awesome breakfast muffins out of the oven.
My kids and I managed to eat almost this whole recipe within minutes. Served with some fresh fruit or a salad, this makes a light and very simple meal that I'm sure to be repeating again soon, whether for breakfast or dinner.
Cheesy Potato, Egg and Ham Breakfast Casserole
Yield: 12 small muffin-size servings
1 large russet potato, baked and cooled
1/4 - 1/2 cup shredded sharp cheddar cheese
1 cup ham, diced small
1/4 cup very finely sliced green onions
8 eggs, lightly beaten
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Preheat the oven to 350 degrees. Peel and grate the cold potato, you should have about 2 cups worth. Place the shredded potato in a medium size mixing bowl and add the remaining ingredients. Grease a 9" casserole dish or 12 muffin cups. Pour the egg mixture into the casserole dish or scoop 1/4 cup worth into each muffin cup.
Bake the casserole for 35-40 minutes, (bake the muffin cups for just 20 minutes), until the casserole has set up in the middle and is lightly browned. Let cool for a few minutes before serving. Enjoy!
FREEZER MEAL: Let cool and then portion into freezer safe Ziplocs or resealable containers. The quiche can be thawed in the refrigerator first or reheated in the microwave straight from the freezer.
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