parágein

I love breakfast for dinner. Part of it is is the actual meal and part of it is timing. Despite being a morning person, I'm not usually able to make elaborate* breakfasts before Chip has to dash off to work. 

And when there are teenagers involved, breakfast foods seem to stretch a bit farther...

This recipe was first spotted on Pinterest and I've adapted it a bit.

30 oz bag of hashbrowns (if frozen, thawed and drained)
½ c shredded cheddar cheese
4-5 eggs
¼ t garlic powder
¼ t onion powder
¼ t salt
dash of pepper

Preheat oven to 350ºF.

Pour the potatoes into a large bowl and toss with the cheese. Beat eggs and spices until combined and add to potatoes. Once everything is mixed (and it should be a little goopy, else the potatoes won't stick together), put the mixture into greased mini muffin tins. Bake for 30-40 minutes. Let cool briefly, then remove from pan. Eat!

My notes: If you don't have mini muffin tins, or want to make bigger ones, you can use a regular muffin pan or just pile the potatoes in haystacks on a cookie sheet and bake that way (just adjust baking time accordingly). You can also play around with the cheese--add more, use different flavors or eliminate it altogether. And these reheat beautifully, so if you need to make them the day before, just popping them in the oven for about 10 minutes crisps them right up!

*Note I said elaborate--I am aware of all the 'rest overnight' and 'crockpot' breakfasts out there.