Passover is bad enough without having to feed your kids too. And breakfast during Passover can be pretty tricky: no toast, no oatmeal, no (palatable) cereal, and no traditional syrup-drenched pancakes. Aside from making matzah brei every day, the options are somewhat limited for American kids.
A few years ago we started making egg in hash brown nests from The Pioneer Woman, one of my favorite bloggers and TV personalities, and so I adapted the recipe to include scrambled eggs and even a little color in the form of a vegetable. If your kids don’t like peppers, you could also try spinach, broccoli, or even sweet potato. Or just leave out a veggie altogether.
These little muffins are portable and can be re-heated, so you can make a big batch to help ease the Passover cooking just a little.
Scrambled Egg Potato Muffins
Yields 12 potato-egg muffins
2 medium-large Yukon gold potatoes
3 large eggs
1 ½ tablespoon milk
½ cup chopped bell pepper (or other veggie)
¼ cup cheese (cheddar, goat, or feta recommended)
Salt and pepper
1. Preheat oven to 400 degrees. Place whole potatoes in the oven and roast until almost totally cooked, but not quite edible–around 25 minutes.
2. Cut potatoes open and allow to cool. Peel off skin (it should come off pretty easily). This step can also be done the night before to save time.
3. Grate potatoes and season well with salt and pepper.
4. Increase oven temperature to 425 degrees.
5. Whisk together eggs, milk, cheese, salt, and pepper in a bowl.
6. Grease a standard size muffin tin. Push shredded potatoes into the bottom and sides of each cup.
7. Pour about 2 tbsp of egg mix into each cup and top with diced red pepper. Don’t allow them to sit too long — pop them quickly into the oven.
8. Bake 12-14 minutes until the eggs are golden and baked, and the sides of the potatoes are starting to brown.
9. Using a small spatula or butter knife, loosen sides of egg-potato muffins and remove. Serve warm.
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