Make-Ahead Breakfast Bakes |Cooking With Amanda

Today we are going to talk about things that make life EASY.

Because with the start of school, mornings are anything but easy, amirite?

My boys are die-hard cereal-eaters on the weekends (also they love love love me to make the best big fat fluffy pancakes), but on school days my oldest, who is in high school (eek!), heads out the door without eating waaaaay too often. I find myself chasing him down with oatmeal raisin cookie granola bars or a handful of trail mix.

He is growing!!! He needs to eat FOOD.

I do not have time to be a short order cook on school days. Between lunch packing, dog walking, trying to locate shoes, sign alllll the papers, and asking my small guy 700 times if he has brushed his teeth, there is no time for omelets. Or hash browns. Or cooking of any kind.

We can, however, use the trusty microwave.

These make-ahead breakfast bakes take just 30 minutes of work on the weekend, but they turn out amazing, FAST, healthy, well-balanced breakfasts all week long.

I used Kitchen IQ's Potato Tool to scrub and peel my potatoes for this recipe. The peeler blade is sharp (so many are just not), the scrubber on the back side is so dang handy, and the little knife that pops out of the handle is totally perfect for cutting out wonky spots or potato eyes.

Paired with this V-Etched Container Grater to shred my potato into hash browns, the potato prep for this recipe was just 5 minutes, tops.

I chose cherry tomatoes, onions, and peppers for my make-ahead breakfast bakes, but you can really use anything you'd like. Bacon, sausage, or chopped ham would all be excellent. I'd love to make a batch with spinach and mushrooms. The possibilities are really only limited by what you'd like to have in an omelet.

If you'd like some other make-ahead breakfasts, you might want to try these prosciutto and provolone baked egg breakfasts or these sausage and cheese omelet muffins.

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Make-Ahead Breakfast Bakes Recipe

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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

Directions

Preheat the oven to 375°F. Spray 8 cups of a standard muffin tin with nonstick cooking spray.
Grate the peeled potato. Rinse with cold water and dry. (You can pat them dry with paper towels or spin using a salad spinner.) Divide the shredded potatoes between the prepared muffin cups.
Drop a tomato, if using, into each cup. Sprinkle with salt and pepper and then bake for 5-6 minutes.
While the potatoes pre-bake, whisk together the onions, bell peppers, and egg, making sure to lightly beat the eggs.
Remove the muffin tin from the oven, divide the egg mixture among each cup, sprinkle with the cheese, and bake for 12-14 minutes. The eggs will puff up in the oven. When they are done the center will not jiggle.
Take the breakfast bakes from the oven and after they have cooled for just a minute, loosen around the edges with a knife and lift from the pan.
Serve immediately or let them cool completely before wrapping and freezing.
Microwave to reheat.

Notes

You don't have to use onions and peppers. You can use cooked and crumbled sausage or bacon, chopped ham, mushrooms, spinach -- basically anything that works in an omelet will work here!