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Make-Ahead Breakfast Bakes Photo

Make-Ahead Breakfast Bakes Recipe

Heather Tullos
Make-Ahead Breakfast Bakes is a great breakfast for the busy school mornings. Grab and go!
3 from 162 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Calories 124 kcal

Ingredients
  

  • 1 large Russet Potato Peeled
  • 8 Cherry Tomatoes Optional
  • 1/4 cup Chopped Red Onion
  • 1/4 cup Chopped Bell Pepper
  • 6 Egg
  • 2 ounces Cheddar Cheese Finely shredded
  • Salt and Pepper To taste

Instructions
 

  • Preheat the oven to 375°F. Spray 8 cups of a standard muffin tin with nonstick cooking spray.
  • Grate the peeled potato. Rinse with cold water and dry. (You can pat them dry with paper towels or spin using a salad spinner.) Divide the shredded potatoes between the prepared muffin cups.
  • Drop a tomato, if using, into each cup. Sprinkle with salt and pepper and then bake for 5-6 minutes.
  • While the potatoes pre-bake, whisk together the onions, bell peppers, and egg, making sure to lightly beat the eggs.
  • Remove the muffin tin from the oven, divide the egg mixture among each cup, sprinkle with the cheese, and bake for 12-14 minutes. The eggs will puff up in the oven. When they are done the center will not jiggle.
  • Take the breakfast bakes from the oven and after they have cooled for just a minute, loosen around the edges with a knife and lift from the pan.
  • Serve immediately or let them cool completely before wrapping and freezing.
  • Microwave to reheat.

Notes

  • You don’t have to use onions and peppers. You can use cooked and crumbled sausage or bacon, chopped ham, mushrooms, spinach -- basically anything that works in an omelet will work here!

Nutrition

Calories: 124kcalCarbohydrates: 9gProtein: 7gFat: 6gSaturated Fat: 1gSodium: 50mgFiber: 1gSugar: 1g
Keyword Back to School, Baked, Baking, Breakfasts, Brunches, Cheese, Easy, Eggs, Onions, Peppers, Potatoes, Tomatoes
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