Breakfast On The Go
Today I'm sharing a quick, easy, make-ahead recipe for a hearty, satisfying grab-and-heat breakfast.
I start with these little gems, aka: fingerling potatoes. I make a handful, enough to make about a cup of shredded potatoes after they're cooked.
I just poke a few holes in them with a fork and nuke for one minute. Done.
Then I get out this gadget and shred them into a nice fluffy pile. So easy.
As usual, I'm using my favorite liquid egg product as a base.
Add some reduced-fat shredded cheddar and milk.
Throw in the bacon, seasonings and potatoes, and give it a quick stir.
Aren't they pretty? They puff up so big and tall, all full of tasty goodness.
After they cool down a bit, they also deflate a bit.
I like to pair one with a nice warm muffin.
What a great, satisfying breakfast. I keep the leftovers in the frig. Wrap one in a paper towel and nuke for 30 seconds. Hot all the way through.
Hey, go wild. Try ham. Try Swiss. Try whatever seasonings catch your fancy. Try other vegies instead of potatoes.
One thing for sure. Are they ever good.
Happy Saturday
Breakfast Cups
1 C shredded, cooked potatoes
1-1/4 C liquid egg product
3 strips turkey bacon, prepared and crumbled
1/4 C lowfat or skim milk
1/4 C shredded reduced-fat cheddar cheese
1 Tsp onion powder
1/2 Tsp salt
1/8 Tsp freshly ground black pepper
Preheat oven to 375 degrees F. Coat cups of a 6-cup muffin tin with cooking spray. Combine all ingredients in a bowl, divide into muffin tin. Bake 20-25 minutes, until puffed and cooked through. Remove from oven and cool on rack for a several minutes before removing from pan. Cups will be puffed up but will deflate as they cool. Eat immediately, or let cool completely and store in refrigerator. To reheat, wrap in paper towel and microwave 30 seconds. 6 cups.
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