I’m not always a breakfast person, but when I decide to have food in the mornings, I prefer it to be savory rather than sweet. A full breakfast of bacon, eggs and fried potatoes can really hit the spot, but sometimes I just don’t have the time to make it. Plus, all the prep for potatoes (peeling, cutting, etc) can be stressful and time consuming. Simply Potatoes is a line of refrigerated, prepared potatoes proudly made by the Crystal Farms Company. Crystal Farms is also known for great-tasting, high-quality cheese, eggs, butter and English muffins found in the dairy section. Simply Potatoes products are fresh, never frozen. They are easy to prepare since they require no peeling or shredding. And best of all, they are made with REAL ingredients.
While it would be easy to just make a batch of delicious hash browns, I prefer creating something a little special. These Sunshine Breakfast Bites have all the awesome breakfast foods I love, but they are easy to store, transport and re-heat, making them perfect for weekday meals.
Here’s what you need:
1 package Simply Potatoes Shredded Hash Browns
1 C shredded cheese
1 small can sliced mushrooms
1/4 C chopped red onion
8 slices crispy bacon (chopped)
2 Tbsp butter (melted)
1/2 tsp salt
1/4 tsp pepper
In a large bowl, combine the potatoes with half of the shredded cheese, the melted butter and the salt and pepper. Stir well to make sure all the mix is coated in the butter.
In a muffin tray sprayed with cooking spray, press the potato mixture into the various cups and make sure it covers the bottoms and sides. Use your fingers or a spoon to press it so that it’s packed tightly.
Place in a 400° oven for 12 – 15 minutes until the potatoes are starting to get brown and a little crispy.
Meanwhile, in another bowl, combine the bacon, mushrooms and onion with the other half of the shredded cheese. Stir well to combine. In a separate bowl or measuring cup, beat the eggs with a whisk until combined.
Remove the potatoes from the oven and add half of the bacon/mushroom/onion mix to the bottom of each cup.
Now, fill each cup to the top with the eggs, pouring straight from the cup.
Finally, sprinkle the other half of the onion/mushroom/bacon mix on top of the egg mix. It will sink in a bit, which is fine.
Place the tray back in the oven and bake at 350° for about 20 minutes or until the eggs are fully cooked. Remove from the oven and let them cool a few minutes on the counter and then use a butter knife to scrape around the outside and remove from the muffin pan. Serve hot or cold.
You can store them in a tupperware container in the fridge for up to four days, but they are so delicious they probably won’t last that long!
And right now, Simply Potatoes is offering one of my readers a FULL MONTH supply of Simply Potatoes coupons, each good for any ONE Simply Potatoes product! All you have to do is comment on this post telling me your favorite way to use Simply Potatoes! One winner will be chosen on 3/31/15. So get posting!