Hash Brown Breakfast Muffins!

Yummy and easy breakfast muffins! Perfect for your Sunday brunch or any time your family gathers!

Hash Brown Breakfast Muffins

Ingredients

(Hash brown cups)
• 15 oz. thawed shredded hash browns (thawed)
• 1 egg
• 1 tbsp olive oil
½ cup shredded cheese
• ½ teaspoon salt
¼ teaspoon black pepper

(Egg mixture)
• 4 eggs
• ½ cup shredded cheese
• ¼ cup milk
• 1 can diced green chiles (4 oz)
• ¼ cup diced red onion
• 1 teaspoon salt
• ½ teaspoon black pepper



Directions:

1. Pre-heat oven to 400°.
2. Spray 12 muffin tins generously with cooking spray.
3. Combine one egg with hash browns, olive oil, 1/2 cup shredded cheese and salt and pepper.
4. Divide mixture evenly between 12 muffin tins and press down forming small cups.
5. Bake at 400° about 15 minutes or until potatoes are crispy.
6. While hash brown cups are baking whisk remaining 4 eggs in a large mixing bowl.
7. Add remaining 1/2 cup shredded cheese, remaining salt and pepper, red onion and milk.
8. Stir to combine.
9. Pour egg mixture evenly over each potato muffin crust.
10. Bake an additional 15 minutes or until eggs are cooked.
11. Allow muffins to cool in muffin tins about 5 minutes before moving.
12. Top with sour cream and jalapeño. (optional)

*Customize your muffin by adding bacon, sausage or your choice of vegetable.