Mini Breakfast Casseroles Recipe:
24 frozen potato rounds (Cooked. You can bake them or fry them!)
1/4 cup milk
6 ounces Sharp Light Cabot Cheese (shredded)
8 slices bacon (Cooked and crumbled)
Salt & Pepper
Sour cream & green onions (toppings)
Preheat oven to 425 degrees.
Place potato rounds in the bottoms of a mini muffin pan. Whisk egg, milk and salt and pepper. Pour over potato rounds, filling *almost* to the top (you may have a little mixture left over.) Sprinkle cheese over egg mixture and top with crumbled bacon. Repeat.
Bake for 9-10 minutes, or until egg is cooked through and cheese is bubbly.
Serve with a dollop of sour cream and green onions.
Recipe yields 24 mini casseroles.