Main Course: Breakfast Egg Bites

Ingredients

  • 6 eggs
  • ½ cup shredded cheese
  • 1 package (227 grams) sliced mushrooms, chopped
  • 12 small frozen potato pancakes or ½ cup frozen diced hash browns (optional)
  • Vegetable oil

Directions for Preparation

  1. Preheat the oven to 350°F. 
  2. Grease a muffin tin very well.
  3. If adding hash browns, add them to the bottom of each slot.
  4. Stir everything else together in a large bowl.
  5. Spoon the egg mixture evenly into the muffin slots.
  6. Bake for about 20-25 minutes or until a toothpick inserted in the middle comes out clean.
  7. Let sit for 15 minutes before removing from the pan.

Make and freeze these ahead of time. They can be stored for 8 months in the freezer.

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