Hash Brown Omelet Cups
A portion controlled grab and go breakfast perfect for hectic mornings. Egg and cheese muffins featuring diced potatoes, ham and veggies- ready in about 30 minutes.
Servings: 6
Calories: 141kcal
Ingredients
- 1 ½ cups potatoes o'brien , thawed
- 3 eggs , lightly beaten
- ⅓ cup lean diced ham
- salt/pepper
- grated cheese
Instructions
- Preheat oven to 350 degrees
- Line muffin tin with foil liners and spray with nonstick baking spray.
- Combine potatoes,eggs, and ham and season with salt and pepper as desired.
- Divide mixture among baking cups and top with small amount of grated cheese.
- Bake 20 minutes or until set.
- Makes about 6 breakfast cups.
Notes
Expert Tips
- Make sure to line the muffin tins for easy removal and clean up!
- Thaw your hash browns- see FAQs below.
- Divide the egg mixture between 6 muffin cups to ensure proper portion size.
Nutrition
Serving: 1muffin | Calories: 141kcal | Carbohydrates: 13g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 85mg | Sodium: 247mg | Potassium: 255mg | Fiber: 1g | Sugar: 0g | Vitamin A: 120IU | Vitamin C: 5mg | Calcium: 18mg | Iron: 0.6mg
