Crispy Omelet Potato Puff Breakfast Bars
Transform leftover mashed potatoes into a flavor-packed omelet breakfast bar! Packed with ham, cheese, spices and coated with a crispy cereal top! Perfect for brunch and entertaining!
Ingredients
Bars
- 3 1/2 cups cold Creamy Perfect Mashed Potatoes
- 2 large eggs
- 2 tablespoon cream or milk
- 4 whole green onions, white and greens chopped
- 1/2 cup sour cream (full or low fat)
- 2 cups cooked ham, diced
- 1 1/2 cups sharp cheddar cheese, diced
- 2 cups corn flakes
- 1/2 cup Panko or Gluten Free Panko
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Topping
- 3 tablespoon melted butter, unsalted
- 1 1/2 cups corn flakes
Instructions
- Preheat oven to 400F, rack in the middle. Using either an Individual Brownie Pan or muffin tin brush each well with melted butter. Alternatively, you can line them with muffin papers. *You can use a 8×8” square pan as well. I used 2 brownie bar pans.
- In a plastic bag place all of the corn flakes into a bag, seal and gently crush into smaller pieces. You do not want to make a powder but you want them into smaller “crumbs”.
- In a large bowl add in the mashed potatoes, green onions, ham, cheese, 1 cup corn flake ‘crumbs’, panko, salt and pepper. Gently mix. In a bowl, whisk together the cream, sour cream and eggs then pour into the mashed potato mixture. Gently combine to where it’s just mixed. The mixture should be soft but not runny.
- Fill each well 3/4’s of the way full with the mixture (using a spoon and spatula helps). Level the mixture. In another bowl mixture together with the remaining cornflake crumbs and melted butter. Evenly divide the crumbs on top of each potato mixture.
- Bake for 23-33 minutes or until the tops are golden brown and crispy and they just start to pull away from the sides. Cool for 5-15 minutes and gently remove from the tins. If need be, use a thin spatula to trace around the outsides of the bars to help remove.