Breakfast Cups
By Kristen Eppich
Don't let the name fool you, these pint-sized snacks are perfect for breakfast, lunch, snack time or dinner.
Ingredients
-
1 lb
yellow-flesh
potatoes
-
1/2 tsp
salt
-
pinch
black pepper
-
cooking spray
-
12
large
muffin tin liners
Toppings
-
scrambled
eggs
-
salsa
-
cheese
, shredded
-
sausage
-
guacamole
-
sour cream
-
green onions
Instructions
- Preheat oven to 400F. Line a 12-cup muffin pan with paper liners. Spray the inside of each liner thoroughly with cooking spray (preferably olive oil spray).
- Wash potatoes. Peel if desired but not necessary. Grate into a large bowl. Take handfuls of potatoes and squeeze, discarding excess liquid. Stir salt and pepper into potatoes.
- Scoop 1/3 cup grated potato into each liner. Gently press up the sides of the liners, forming a nest.
- Bake for 30 to 35 minutes, or until cooked through and golden. Remove from oven. Fill with favourite breakfast toppings.
Watch our video to see how the kids can help make these tasty Breakfast Cups:
