Egg & Hash Brown Breakfast Muffins Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/3 lb breakfast sausage crumbles, bacon crumbles, or diced ham
4 cups frozen hash brown shreds
2/3 cup finely diced sweet mini peppers, green pepper or seeded jalapenos (or any
combination of peppers)
1/2 cup of shredded cheese
4 eggs
1/2 cup plain Greek yogurt or sour cream
1/2 cup milk
4 to 5 dashes hot sauce (optional)
Salt & Pepper to taste
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Directions: |
Directions:Grease a 12-well muffin tin. Preheat oven to 375 degrees
Divide the meat evenly between the wells if the muffin tin.
In a bowl, mix the frozen hash brown shreds, shredded cheese, and the diced peppers, then divide between the wells in the muffin tins (about 1/3 cup each).
Beat together the eggs, yogurt or sour cream, milk, salt and pepper and hot sauce if using.
Using a small ladle, spoon the liquid mixture over the hash brown shreds mixture in each well.
Top each muffin with a little more shredded cheese, then bake for 30 to 35 minutes.
VARIATIONS:
Try adding about one tablespoon finely diced onion to the hash brown mixture.
Substitute some of the cheese with feta or blue cheese crumbles.
Substitute almond milk for the dairy milk.
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Number Of
Servings: |
Number Of
Servings:12 muffins |
Preparation
Time: |
Preparation
Time:25 to 30 minutes |
Personal
Notes: |
Personal
Notes: After baking, allow the muffins to cool completely, then bag separately in plastic snack bags and store in the refrigerator. When hungry, or for a speedy breakfast, remove the muffin from the plastic bag and set on a small plate, microwave for 30 to 45 seconds until hot.
Serve with a few grapes, a glass of juice, or some slice fruit.
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