Make-Ahead Breakfast Bakes with Potatoes, Eggs, and Cheddar Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Mix Egg Mixture: While the potatoes bake, whisk together the chopped red onion, bell peppers, and eggs until lightly beaten.
- 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.
- 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.
- 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
