Name: Steamed Baked Breakfast Muffin
Cook time: 20 min
Total time: 20 min
Yield: 0 serving
Ingredients: Hash brown mix: 5 medium russet potatoes, shredded; 1 medium onion, finely chopped; 1 dl all-purpose flour; 2 eggs; salt and pepper; 250ml milk; 12 pieces of bacon; 12 eggs

Cook time: 20 mins
Temperature: 200 ºC
Shelf level: 2
Function: Humidity medium
Water: 700 ml

Ingredients:

Main Dish

Hash brown mix: 5 medium russet potatoes, shredded
1 medium onion, finely chopped
1 dl all-purpose flour
2 eggs
salt and pepper
250ml milk
12 pieces of bacon
12 eggs

Procedure

Grate the potatoes roughly and then rinse until the water is clear. Squeeze dry.
Mix the potato shreds with the onion, eggs and flour until its evenly distributed.
Spray the muffin tray with non-stick baking spray.
Take about 2 table spoons of the mix in each of the molds and press it out evenly on the bottom and edged, creating a shape of a pie shell.