Mini Egg Bites

Once a month, a group of us gather for an after-workout-birthday-breakfast-potluck. The lion's share of the deliciousness is of the sweet variety so I created these savory little egg bites to balance it out a little. They are small, but full of big flavor. These are particularly great when served with a salsa verde.

Course Breakfast, Brunch, Snack

Keyword Bacon, Eggs, Sausage, Veggie

Equipment

Mini-muffin pans

Ingredients

1 4.2 oz Idaho Spuds Golden Grill Hashbrown Potatoes carton (Costco product)
1½ tbsp olive oil extra-virgin
6 ex-large eggs
½ cup whole milk
½ cup shredded cheese
2 green onions, white and green parts sliced
½ lbs breakfast meat bacon, sausage or ham
½ cup veggies--minced variety (sweet pepper, Jalapeño, zucchini, etc.)
salt and freshly ground black pepper to taste
pinch cayenne
¼ tsp poultry seasoning
vegetable spray

Instructions

Add boiling water to the carton of shredded potatoes and let sit for 15 minutes.
Whisk eggs and milk together with seasonings.
Spray a mini-muffin pan with vegetable spray. (My pan makes 24)
Empty carton of reconstituted shredded potatoes into a medium sized bowl. Drizzle olive oil over potatoes, salt and pepper to taste and gently mix to combine. (I do this with my hands so as not to activate the starch in the potatoes any more than necessary).
Divide the potatoes evenly into the muffin cups and press sides and bottom to create a crust.
Sprinkle shredded cheese and green onion into the potato cups and pour egg mixture into each cup.
Place into fridge overnight OR bake immediately in a 375° F preheated oven for 20-25 minutes, until done.

Notes

For a delicious veggie version, make as above, omit the meat, use 1/2 tsp Herbs de Provence in place of the cayenne and poultry seasoning and add crumbled Feta cheese instead of the shredded cheese.