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
1large russet potatobaked and cooled
1/4 - 1/2cupshredded sharp cheddar cheese
1/4cupvery finely sliced green onions
1/4teaspoonfreshly ground black pepper
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.
Cheesy Potato, Egg and Ham Breakfast Casserole https://barefeetinthekitchen.com/breakfast-casserole-muffin-cups-recipe/