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Potato Muffins

    I am always looking for new ways to present breakfast to my little ones.  They tire easily of the standard cereal, toast, waffles.  So, in an effort to liven things up, I adapted a recipe for Egg Casserole.  We call it Potato Muffins.


  • 1-16 oz. bag of Hash Brown Potatoes (Found in the Refrigerator Aisle)
  • 4 large eggs-slightly beaten
  • 1/4 c milk
  • 2 slices of thin diced (cooked) ham or 4 strips of bacon (cooked and crumbled)
  • 3/4 c shredded cheddar cheese
  • 2 TBS. grated parmesan cheese
  • Dash of salt and pepper (to taste)
  • Cooking spray
  • Mini-muffin tin


  1. Pre-heat oven to 350 degrees.
  2. Mix all ingredients in a large mixing bowl.
  3. Spray muffin tin and spoon mix into cups. 
  4. Bake for 25-30 minutes until eggs are firm.

     Enjoy with a cup of orange juice. 

     I pray your mornings are filled with new mercies of the Lord.  God bless the hands that lovingly prepare each meal!

Copyright © 2008-2015 Samantha Ewing

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