Delicious Potato Cheddar and Chive Bakes Ready in 30 Minutes

These Potato Cheddar and Chive Bakes are simple, cheesy breakfast bites made with fluffy potatoes and sharp cheddar.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 12 bakes

Course: Breakfast

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 cups shredded hashbrowns thawed and drained
2 eggs well-beaten

For the Flavor

1 cup sharp cheddar cheese shredded; can substitute with mild cheddar or dairy-free cheese
1/4 cup fresh chives chopped; green onions can be used as an alternative

For Moisture

1/2 cup dairy milk can use plant-based milk

For Seasoning

to taste salt
to taste pepper

Equipment

Muffin tin
Mixing bowl

Method

Cooking Instructions

Preheat your oven to 400°F (200°C). Grease your muffin tin or baking tray.
In a large mixing bowl, combine hashbrowns, cheddar cheese, chives, eggs, and dairy milk. Season with salt and pepper. Mix thoroughly.
Scoop mixture into the greased muffin tin, filling each section about three-quarters full.
Bake for 25-30 minutes until golden brown and crisp on top. Check doneness by pressing; they should be firm.
Allow to cool slightly before removing from the tin. Serve warm or store for later.

Nutrition

Serving: 1bakeCalories: 150kcalCarbohydrates: 15gProtein: 4gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 200mgPotassium: 180mgFiber: 1gSugar: 1gVitamin A: 300IUVitamin C: 3mgCalcium: 150mgIron: 1mg

Notes

Store in an airtight container in the fridge for up to 5 days, or freeze individually for up to 3 months.

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