Grab and Go Hash Brown Casserole Muffins
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.
- 1 ½ cups potatoes o'brien , thawed
- 3 eggs , lightly beaten
- ⅓ cup lean diced ham
- grated cheese
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.
- 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.
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