Being just over four months pregnant, I am still having trouble finding anything that I actually want to eat for breakfast. My little protein shakes are all well and good, but there’s certainly not anything filling about them. (You know it’s bad when I barely make it to my first period prep without feeling hunger pangs.)
At this point, I should also add that, in an effort to save money, my husband and I do a lot of shopping at Sams’ Club and GFS, so I usually get food in bulk. That being said, I guessed at the approximate amounts that might equate to what was in the given recipe. (I bought a 6lb bag of Ore Ida shredded hashbrowns for something like $5.88 instead of a 20oz bag of Simply Potatoes for $3.49.) The only ingredients in this recipe that I didn’t buy in bulk at one of those places were the eggs.
Here is what I came up with:
They’re not really crispy, but I like the flavor (especially with some Frank’s Hot Sauce). I popped a few in my mouth for a quick lunch and then froze the rest. I warm them up for one minute (5 bites at a time) and take them with me on the way to school.
Here’s the recipe:
1 T dried minced onions (with 2 T cold water to rehydrate)
3 c frozen hash browns (microwave for two minutes to thaw)
1 t garlic salt
1/2 c shredded cheddar
1/2 c bacon bits
3 eggs
1. Preheat oven to 350*. Grease mini muffin tin.
2. Mix together onions, hash browns, and garlic salt.
3. Beat eggs and add to potato mixture.
4. Add cheese and bacon bits.
5. Fill muffin tin with mixture. I use my tablespoon cookie scoop so that the size was fairly uniform. It filled all of the muffin cups.
Bake 25 to 30 minutes, or until golden brown.
Hopefully this will spark some ideas. I think I am going to try it with sausage whenever I feel the urge to actually cook meat again!
*This was originally published on my Tumblr blog in 2013 when I was pregnant with Susanna. I am NOT prego now!*
