Going without bread for a week is bad enough without having to feed your kids too. And breakfast during Passover can be tricky: no toast, no oatmeal, no palatable cereal and no 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, a recipe 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 the veggie altogether.

These little muffins are portable and can be reheated, so you can make a big batch to help ease the Passover cooking just a little.

photo/jta-shannon saran

Scrambled Egg Potato Muffins

Makes 12 muffins

2 medium-large Yukon gold potatoes

3 large eggs

11⁄2 Tbs. milk

salt and pepper

1⁄4 cup grated or shredded cheese (cheddar, goat or feta recommended)

1⁄2 cup chopped red bell pepper (or other vegetable)

Preheat oven to 400 degrees. Place whole potatoes in the oven and roast until almost totally cooked, but not quite edible — around 25 minutes. Cut potatoes open and allow them to cool. Peel off skin (it should come off pretty easily). This step can be done the night before to save time.

Grate potatoes and season well with salt and pepper. Increase oven temperature to

425 degrees.

Whisk together eggs, milk, cheese, salt and pepper in a bowl. Grease a standard size muffin tin. Push shredded potatoes into the bottom and sides of each cup. Pour about

2 tablespoons of egg mixture into each cup and top with diced red pepper. Don’t allow them to sit too long — pop them quickly into the oven.

Bake 12-14 minutes until the eggs are golden and baked, and the sides of the potatoes are starting to brown. Use a small spatula or butter knife to loosen sides of muffins and remove. Serve warm.