Back to school breakfast

Published September 17, 2012 by thespottedowl1

Starting off each morning with a healthy breakfast is super important so I’ve been collecting ideas on pinterest. This one is a quick favourite. I made our breakfast in a lion shaped muffin tin so the hashbrown side had lion faces. The kids loved that and it helped make breakfast fun.


Olive Oil

Shredded Hashbrowns



Add a few drop of olive oil in each spot of a muffin tin. Warm up in oven while oven is warming to 350 degrees. Layer bottom of each tin in shredded hashbrowns, add egg (I did 2 sunny side up and 4 scrambled), top with cheese. Cook for about 20 minutes. Serve on toast, in an english muffin, with a dip or alone with orange slices on the side. Freeze or refrigerate leftovers.

Huge hit my family and I bet with yours too!Image

Regular muffin tins work great too! Sometimes we go cheese free. Apples on the side and some orange juice is a great way to start the day!


3 comments on “Back to school breakfast

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