Make-Ahead Breakfast Bakes with Potatoes, Eggs, and Cheddar Recipe

Introduction

These Make-Ahead Breakfast Bakes are a perfect grab-and-go morning meal that combines crispy potatoes, fresh vegetables, and fluffy eggs topped with melted cheddar. They are easy to prepare in advance and bake quickly for a nourishing start to your day.

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

Instructions

1. Step 1: Preheat the oven to 375°F. Spray 8 cups of a standard muffin tin with nonstick cooking spray.
2. Step 2: Grate the peeled potato. Rinse the shredded potato in cold water and dry thoroughly using paper towels or a salad spinner. Divide the potato evenly among the muffin cups.
3. Step 3: Drop one cherry tomato into each cup if using. Sprinkle each cup with salt and pepper, then bake for 5-6 minutes to start cooking the potatoes.
4. Step 4: While the potatoes bake, whisk together the eggs, chopped red onion, and chopped bell pepper until combined.
5. Step 5: Remove the muffin tin from the oven and carefully pour the egg mixture over the partially cooked potatoes and tomatoes. Sprinkle shredded cheddar cheese on top.
6. Step 6: Bake for 12-14 minutes, until the eggs are set and puffed, with no jiggle in the center.
7. Step 7: Let the bakes cool for a minute, then run a knife around the edges to loosen and lift them from the tin. Serve immediately or cool completely before storing.

Tips & Variations

• Use any cheese you like or have on hand such as mozzarella or pepper jack for different flavors.
• Add cooked bacon, sausage, or spinach for extra protein and nutrients.
• Be sure to dry the shredded potato well to achieve crispier edges.

Storage

Store cooled breakfast bakes in an airtight container in the refrigerator for up to 3 days. To freeze, wrap individually in plastic wrap or foil and place in a freezer-safe bag for up to 1 month. Reheat in the microwave until warm throughout.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bakes vegetarian?

Yes, the recipe is naturally vegetarian. Simply omit any added meat or choose to add vegetables instead.

Can I prepare these the night before?

Absolutely. You can assemble the bakes the night before and refrigerate. Bake in the morning as directed for a fresh breakfast.

Make-Ahead Breakfast Bakes with Potatoes, Eggs, and Cheddar Recipe

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★★★★★

4.9 from 123 reviews

These Make-Ahead Breakfast Bakes are a delicious and convenient way to enjoy a nutritious breakfast. Featuring shredded Russet potatoes, cherry tomatoes, chopped red onion, bell pepper, eggs, and cheddar cheese, these bite-sized breakfast cups are baked to perfection in a muffin tin. They are perfect for meal prep, can be frozen for later, and reheated quickly in the microwave for busy mornings.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8 breakfast bakes 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Vegetables

• 1 large Russet Potato, peeled
• 8 Cherry Tomatoes (optional)
• 1/4 cup Chopped Red Onion
• 1/4 cup Chopped Bell Pepper

Egg Mixture

• 6 Eggs
• 2 ounces Cheddar Cheese, finely shredded
• Salt and Pepper, to taste

Instructions

1. Preheat the Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Spray 8 cups of a standard muffin tin with nonstick cooking spray to prevent sticking.
2. Prepare Potatoes: Grate the peeled Russet potato, then rinse the shredded potatoes with cold water to remove excess starch. Dry thoroughly either by patting with paper towels or spinning in a salad spinner. Divide the shredded potatoes evenly among the prepared muffin cups.
3. Add Tomatoes and Pre-Bake Potatoes: Place one cherry tomato in each muffin cup if using. Sprinkle the potatoes and tomatoes with salt and pepper. Bake in the preheated oven for 5-6 minutes to start cooking the potatoes.
4. Mix Egg Mixture: While the potatoes bake, whisk together the chopped red onion, bell peppers, and eggs until lightly beaten.
5. Add Egg Mixture and Cheese, Then Bake: Remove the muffin tin from the oven. Divide the egg mixture equally into each cup over the partially baked potatoes and tomatoes. Sprinkle the shredded cheddar cheese evenly over the top. Return the muffin tin to the oven and bake for an additional 12-14 minutes, or until the eggs have puffed up and are set, with centers that do not jiggle.
6. Remove and Serve or Store: Take the breakfast bakes out of the oven and allow to cool for a minute. Use a knife to loosen the edges, then lift the bakes from the muffin tin. Serve immediately or allow to cool completely before wrapping and freezing for later use.
7. Reheat Instructions: To reheat frozen breakfast bakes, microwave until heated through.

Notes

• Rinsing and drying the shredded potatoes helps remove excess starch for a better texture.
• Cherry tomatoes are optional but add a burst of freshness and moisture.
• You can customize the vegetables by adding your favorite veggies like spinach or mushrooms.
• Make sure eggs are fully set to avoid any runny texture.
• These breakfast bakes freeze well when wrapped tightly and can be reheated in the microwave for a quick morning meal.

Keywords: make-ahead breakfast, breakfast bakes, egg muffin cups, meal prep breakfast, healthy breakfast, gluten free breakfast