8 Servings 20 min Cook
1 Potato medium (2-1/4" to 3-1/4" dia) Russet Potatoes
1/4 Cup, chopped Onions
1/4 Cup, chopped Red Bell Pepperr
1/3 Cup, shredded Mexican Cheese
3 Extra large Egg
1 Dash Salt
1 Dash Pepper
Preheat the oven to 375 degrees F.
Spray 8 cups of a standard muffin tin with nonstick cooking spray.
Grate the peeled potato.
Rinse with cold water and pat dry.
Divide the shredded potatoes between the prepared muffin cups.
Place in the oven and bake for 5-6 minutes.
While the potatoes pre-bake, whisk together the onions, bell peppers, and egg, making sure to lightly beat the eggs.
Remove the muffin tin from the oven, divide the egg mixture among each cup, sprinkle with the cheese and season with salt and pepper, to taste.
Bake for 12-14 minutes.
The eggs will puff up in the oven.
When they are done the center will not jiggle.
Take the breakfast bakes from the oven and after they have cooled for just a minute, loosen around the edges with a knife and lift from the pan.
Serve immediately or let them cool completely before wrapping and freezing.
Microwave to reheat.