Breakfast Muffins with Hash Brown Crust Recipe | Yummly

Breakfast Muffins with Hash Brown Crust

PLAY. PARTY. PLAN.(1)
Kathleen Gianandrea: "Couple of different things to adapt recipe to wha…" Read More
8Ingredients
40Minutes
440Calories
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Ingredients

US|METRIC
  • 9 eggs
  • 1/2 cup milk
  • 1 tablespoon olive oil
  • 1 cup cheese (shredded Mexican blend, or your other favorite)
  • 20 ounces Simply Potatoes Shredded Hash Browns
  • 10 slices crispy bacon (cut up into bite-size pieces)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
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    NutritionView More

    440Calories
    Sodium58% DV1390mg
    Fat51% DV33g
    Protein59% DV30g
    Carbs1% DV4g
    Fiber0% DV0g
    Calories440Calories from Fat300
    % DAILY VALUE
    Total Fat33g51%
    Saturated Fat13g65%
    Trans Fat
    Cholesterol530mg177%
    Sodium1390mg58%
    Potassium360mg10%
    Protein30g59%
    Calories from Fat300
    % DAILY VALUE
    Total Carbohydrate4g1%
    Dietary Fiber0g0%
    Sugars3g6%
    Vitamin A15%
    Vitamin C2%
    Calcium30%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Couple of different things to adapt recipe to what works for me. This is work week breakfast for Hubby, bigger eater. Used a sheet pan, ground sausage, cheddar and jack cheeses. Spread hash brown mixture evenly on non stick sheet pan, popped into oven for 20 minutes while I made egg mixture, added egg mixture cooked for 15-20 more minutes let cool and cut into 12 squares, wrapped ea. in parchment, froze half and voila breakfast for 2 work weeks. Thank you, he loves them!

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