25 October, 2015
Breakfast to Go Pies
Breakfast to Go Pies
Makes: 9
Ingredients:
- 2 cups grated potatoes
- 1 small egg, lightly beaten
- 2 tablespoons SR flour
- 1/2 teaspoon garlic salt
- 1 rasher bacon, rind removed and diced
- 9 cherry tomatoes, halved
- 1 large mushroom, diced
- 1/3 cup grated cheese
- 4 eggs, lightly beaten
- 1/4 cup natural yoghurt
Method:
- Preheat your oven to 180 degrees and grease 9 muffin holes very well
- Place the grated potato, 1 small egg, flour and garlic salt in a small mixing bowl and combine well, divide into 9 even portions
- Place one of the portions in the prepared muffin hole and use either your fingers or the back of a spoon to push the mixture completely up to the sides of the muffin hole, make sure it is as even as possible with no holes
- Repeat with the oven 8 portions to create your 9 hash brown cases
- Spray lightly with some cooking spray and cook in the preheated oven for 15 minutes
- Remove from the oven leaving the hash brown cases in the muffin tray
- Divide the diced mushroom, bacon and grated cheese into 9 equal portions
- Place 1 halved cherry tomato as well as a portion of the mushroom, bacon & cheese into each hash brown case
- In a small jug whisk together the 4 eggs and the yoghurt with a pinch of salt until well combined
- Slowly pour the egg mixture over the top of each hash brown cup until level with the top
- Place back in the oven and bake for another 20 minutes until the egg is golden and set.
Recipe Notes:
- Slices of chorizo sausage and shredded spinach would also be delicious additions
- Store in an airtight container in the fridge for a maximum of 3 days
- This recipe is freezer friendly to be consumed within 3 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.