Original Post: https://www.evolvingtable.com/?p=2645
Hash Brown & Egg Breakfast Muffins
A make-ahead breakfast egg and hash brown muffin recipe that is seasoned with salsa and is gluten free.
Servings: 6 servings
Ingredients
- 3 c. hash browns frozen
- 10 large eggs
- 1/3 c. milk
- 1/3 c. salsa
- 1 ½ t. salt
- ½ t. pepper
- ½ c. cheese shredded
- 3 T. green onions chopped
Instructions
- Preheat oven to 350 degrees.
- Spray a 12-muffin cup tray with non-stick cooking spray. You can also line each cavity with a muffin liner and spray the insides with non-stick cooking spray.
- Fill each cup with ¼ c. hash browns.
- In a large bowl, combine eggs, milk, salsa, salt and pepper. Whisk until combined.
- Fill each cup until almost full. Sprinkle with even amounts of green onions and cheese.
- Bake in the preheated oven for 20-24 minutes. Enjoy!
Nutrition
Calories: 293kcal | Carbohydrates: 23g | Protein: 17g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 294mg | Sodium: 415mg | Potassium: 512mg | Fiber: 1g | Sugar: 1g | Vitamin A: 680IU | Vitamin C: 10mg | Calcium: 214mg | Iron: 2.6mg