Hash Browns & Eggs Breakfast Muffins
This recipe is for when you want all of your breakfast flavors and elements together in one bite. This is a simple dish to make for grab-and-go breakfast on the run. I used a smaller muffin tin because there are only 2 of us, so use your 12 muffin tin, double the recipe, and save leftovers in a ziplock in the ‘fridge (I don’t recommend freezing these).
You can use any combo of ingredients you have on hand, I just happened to be craving bacon when I came up with the recipe. Use ham or sausage, throw in any veggies and spinach - these are really easy to switch up depending on your taste.
Eat well and respect your body! Your life depends on it.
HASH BROWNS & EGGS BREAKFAST MUFFINS
Fat-free spray oil
1 (10oz) package frozen, shredded hash browns
3 large eggs
1/4 cup 2% milk
4 slices thick bacon, cooked and crumbled
1/2 cup chopped red bell pepper
1/4 cup shredded cheddar cheese
Heat oven to 400°F. While the oven heats, spray each cup with oil. Divide hash browns into each cup and press along the bottom and up the sides to form potato cups. Bake for approximately 15 minutes or until golden.
While hash browns bake, in a small bowl, whisk the eggs and milk together. In a non-stick pan, pour in the egg mixture, fold in crumbled bacon and bell pepper and cook until eggs are slightly firm but no longer runny, about 30 -45 seconds. Spoon egg mixture into each hash brown cup and sprinkle with remaining cheese.
Bake 3-5 minutes or until the cheese is melted and eggs are set (slightly firm to the touch). Cool 5 minutes to allow the muffins to set.
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