A perfect on-the-go breakfast!
The recipe below serves as a great base for any mix-in/topping combos your heart desires! Some flavour options I would recommend are:
- Cheese and onion – Top with cheddar cheese and green onion or chives
- Mediterranean – tomato, feta, red onion (and olives if you’re crazy and like olives)
- Caprese – pesto, mozzarella and tomato
- Umami – caramelized onions and mushrooms, swiss cheese or parm
This recipe keeps well as meal prep, and is even freezer friendly, so you can make them ahead of time, so they are ready whenever you need a quick breakfast!
| Time: | 45 minutes | Serving size: | 12 muffiins |
Ingredients:
- 3 potatoes, shredded
- 8 eggs
- 2/3 c cottage cheese
- 1 onion
- 1 tsp salt
Directions:
- Preheat oven to 400
- Line muffin tray and press an even amount of shredded potato into each muffin.
- Bake potato until they are golden brown, then remove from oven.
- In large bowl, scramble eggs, cottage cheese, salt, onion and any other mix-ins of choice
- Scoop ~1/4 c of mixture into each spot on the tray. Then top with toppings of choice.
- Bake 15-20 minutes until puffy and golden.
- Keep stored in the fridge a few days ☺️
Tips:
- If you want extra crispy potatoes, squish some tater tots of freezer hashbrowns in the bottom instead of shredded potato
Bowlin' on a Budget 
Leave a comment