Vegetable Breakfast Tarts

1. 1

   Preheat oven to 450.

2. 2

   In a small bowl, whisk together eggs and milk.

3. 3

   Mix in broccoli, olives and red onions.

4. 4

   Season with salt and black pepper to taste and set aside.

5. 5

   Drain out all of the water from the grated potatoes by pressing over a fine mesh strainer.

6. 6

   Place into a large mixing bowl, toss with flour and season with salt and pepper to taste.

7. 7

   Heat oil in a large nonstick pan over high heat.

8. 8

   For each potato cake crust, scoop potato mixture using a quarter cup measure and place into pan.

9. 9

   Pat down with tongs or a spatula into a 5-inch cake.

10. 10

    Turn heat down to medium and cook for approximately 2 minutes on each side until golden.

11. 11

    Repeat to create 4 potato crusts.

12. 12

    Transfer cooked potato cakes to a preheated nonstick standard 4-inch muffin top pan, lightly pressing each into it's own indentation.

13. 13

    Fill each crust with a heaping 1/3 cup of egg and olive mixture.

14. 14

    Bake for 10-12 minutes until egg is set.

15. 15

    Transfer to a wire rack to cool slightly.

16. 16

    Use an offset spatula to remove from pan and serve warm or room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.