Breakfast Finger Food
We are having out monthly Good Sam's camp-out next week. One morning we are going to have a "Finger Food Breakfast" potluck. Any suggestions or recipes would be appreciated.
Forum Discussion
These look good too -
Egg and Cheese Hashbrown Cups
1 pkg. Simply Potatoes shredded hashbrowns
1/4 tsp. salt
2 TBSP. olive oil
6 eggs
1/4 C. water
3/4 C. cooked and crumbled pepper bacon (optional–this is what I used, but I plan to try sausage and ham as well–mushrooms, onion and green pepper would make this a nice veggie dish.)
1/2 shredded sharp cheddar cheese
Directions
Preheat oven to 400 degrees. Spray a muffin pan with non stick cooking spray and set aside.
In a medium mixing bowl, combine hash browns, salt and olive oil, mixing well.
Press potatoes into the wells of the muffin pan, covering the bottom and the sides of each well (there will be enough potatoes for 12 cups). You can do this with a spoon, but it’s easier to do with clean hands, or wear a pair of disposable food service gloves.
Bake potato cups for 10 minutes while you combine the other ingredients. Remove from oven and reduce heat to 375 degrees.
In the empty potato bowl, combine eggs and water. Beat well. Add bacon. Stir to combine.
Using a medium cookie scoop, scoop filling into each potato cup so that filling reaches the top of the potatoes.
Bake for 12-18 minutes, or until eggs puff up and are springy to the touch.
Remove from oven and top each hash brown cup with about a teaspoon of shredded sharp cheddar cheese, or to taste.
Return muffin pan to oven until cheese melts, about 2 minutes.
Remove from oven, serve and enjoy.
Makes 12 hash brown cups.
Egg and Cheese Hashbrown Cups
1 pkg. Simply Potatoes shredded hashbrowns
1/4 tsp. salt
2 TBSP. olive oil
6 eggs
1/4 C. water
3/4 C. cooked and crumbled pepper bacon (optional–this is what I used, but I plan to try sausage and ham as well–mushrooms, onion and green pepper would make this a nice veggie dish.)
1/2 shredded sharp cheddar cheese
Directions
Preheat oven to 400 degrees. Spray a muffin pan with non stick cooking spray and set aside.
In a medium mixing bowl, combine hash browns, salt and olive oil, mixing well.
Press potatoes into the wells of the muffin pan, covering the bottom and the sides of each well (there will be enough potatoes for 12 cups). You can do this with a spoon, but it’s easier to do with clean hands, or wear a pair of disposable food service gloves.
Bake potato cups for 10 minutes while you combine the other ingredients. Remove from oven and reduce heat to 375 degrees.
In the empty potato bowl, combine eggs and water. Beat well. Add bacon. Stir to combine.
Using a medium cookie scoop, scoop filling into each potato cup so that filling reaches the top of the potatoes.
Bake for 12-18 minutes, or until eggs puff up and are springy to the touch.
Remove from oven and top each hash brown cup with about a teaspoon of shredded sharp cheddar cheese, or to taste.
Return muffin pan to oven until cheese melts, about 2 minutes.
Remove from oven, serve and enjoy.
Makes 12 hash brown cups.
