Miniature breakfast casserole "muffins" filled with potatoes, cheese, ham, and eggs are a popular make-ahead meal that freezes and reheats perfectly.
Servings: 12small muffin-size servings
Ingredients
1large russet potatobaked and cooled
1/4 - 1/2cupshredded sharp cheddar cheese
1cuphamdiced small
1/4cupvery finely sliced green onions
8eggslightly beaten
1/2teaspoonkosher salt
1/4teaspoonfreshly ground black pepper
Instructions
Preheat the oven to 350 degrees. Peel and grate the cold potato, you should have about 2 cups worth. Place the shredded potato in a medium size mixing bowl and add the remaining ingredients. Grease a 9" casserole dish or 12 muffin cups. Pour the egg mixture into the casserole dish or scoop 1/4 cup worth into each muffin cup.
Bake the casserole for 35-40 minutes, (bake the muffin cups for just 20 minutes), until the casserole has set up in the middle and is lightly browned. Let cool for a few minutes before serving. Enjoy!
FREEZER MEAL: Let cool and then portion into freezer safe Ziplocs or resealable containers. The quiche can be thawed in the refrigerator first or reheated in the microwave straight from the freezer.