Hash Browns Eggs Veggie Breakfast Muffins
These hash browns eggs veggie muffins are the perfect combination of healthy fats, carbohydrates, and nutrients. Loaded with hidden veggies, these are sure to be your kids' favorite morning breakfast!
Ingredients
- 2 Hash Browns thawed
- 2 Eggs
- 4 tbsp Butter
- 1 tsp Salt
- 1 tsp Black Pepper ground
- 1/2 Green Bell Pepper finely chopped
- 1/2 Red Bell Pepper finely chopped
- 1/2 cup Mushrooms finely chopped
- 1/2 cup Spinach finely chopped
- 1/4 cup Cheese grated (optional)
Instructions
- Preheat the oven to 400 degrees
- Spray a muffin tin with cooking spray. Grate the thawed hashbrowns, and fill the muffin tins with one layer of grated hashbrowns. Press with the glass bottom so that they are evenly layered.
- Sprinkle chopped green bell pepper, red bell pepper, chopped spinach, and then chopped mushroom pieces on the shredded hash brown.
- In a medium bowl, beat eggs, salt, and black pepper. Pour the egg mixture into the muffin tin on top of the mushroom pieces.
- If using cheese, sprinkle it on top of the egg mixture layer.
- Bake until eggs are set, for around 20 -25 minutes.