Friday, February 26, 2010

Taste Buds: Healthy Cheesy Breakfast Potatoes


I created this recipe a while ago and posted it here, but that is SO FULL of everything that is horrible for you, although tasty, I decided to revamp it into something that is still tasty but much better for you. By making these in mini tins or a cupcake pan you can have individual portions already separated for a get up and go kind of meal. Serve with a dollop of sour cream and a few fresh chives, delicious.

2 cups Idaho Potatoes (about 1 large potato)
2 tablespoons cream of chicken soup
4 tablespoons shredded cheddar cheese
2 tablespoons sour cream
2 Scallions

1. Peel and grate the mashed potatoes into a large bowl. Add the soup, cheese, sour cream, and chives and stir.
2. Pam individual tins or a cupcake pan (you can also make this in a large casserole dish). Put in ¼ cup per section of the mixture and bake at 350 degrees for forty five minutes.
3. Serve immediately with your breakfast.

Makes 7 mini cakes

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