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Potato Cheddar and Chive Bakes

Irresistible Potato Cheddar and Chive Bakes for Cozy Mornings

These Potato Cheddar and Chive Bakes are fluffy, cheesy, and perfect for meal prep.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 bakes
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bakes
  • 3 cups Shredded Hashbrowns Thaw and drain excess moisture
  • 1 cup Sharp Cheddar Cheese Can substitute with plant-based cheese
  • 1/4 cup Fresh Chives Can substitute with green onions
  • 4 large Eggs For vegan option, use flaxseed egg
  • 1/2 cup Dairy Milk Non-dairy alternatives work well
  • to taste Salt Essential for seasoning
  • to taste Pepper Essential for seasoning

Equipment

  • Muffin tin

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (204°C) and grease a muffin tin.
  2. Thaw and drain your shredded hashbrowns to avoid soggy bakes.
  3. In a bowl, whisk together eggs, milk, salt, and pepper. Mix in hashbrowns, cheddar, and chives.
  4. Spoon the mixture into the muffin tin, filling about three-quarters full.
  5. Bake for about 25 minutes until golden brown and set.
  6. Cool for 5 minutes before removing from the tin.

Nutrition

Serving: 1bakeCalories: 180kcalCarbohydrates: 20gProtein: 6gFat: 8gSaturated Fat: 5gCholesterol: 80mgSodium: 350mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

Ensure hashbrowns are dry to avoid soggy bakes. Freeze individual bakes for easy reheating later.

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