25 minutes to perfection.
1 package of pre-shredded potatoes (refrigerated section next to the eggs),
3 eggs, beaten,
1/2 cup shredded cheddar cheese,
1/4 finely chopped onion (optional),
1/4 teaspoon garlic powder, salt and pepper to taste. Preheat oven to 350 degrees and grease a mini muffin pan. Pour potatoes into a bowl, add the salt, garlic powder and onion, stir to combine. Pour in the egg and give it another stir, then add the cheese and mix it all up. Spoon into mini muffin tins and bake for 20 – 25 minutes or until golden brown and tops and edges begin to get crispy. Eat warm, or cool and freeze into individual packs and heat for about 20 seconds in the microwave. Breakfast is made for the whole week!