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.

RECIPE: CHEESY BREAKFAST POTATOES INGREDIENTS 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 DIRECTIONS 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