• Jenn Clayton

Cheesy Hash Brown & Egg Muffins

Cheesy with bacon and hash browns- YES!! A Sunday morning breakfast in a muffin!

A well rounded, delicious Breakfast in a compact little gem of goodness!!!

#cleaneating #WW #myww #weightwatchers

Full recipe in video below!

RECIPE:

  • 18 ounces shredded hash browns , thawed

  • 2 cups light shredded cheese

  • 1/2 tablespoons olive oil

  • 1 teaspoon black pepper

  • 1/2 teaspoon salt

  • 1 bell pepper finely chopped

  • 3 tablespoons parsley , chopped

  • 6 center cut bacon slices , finely chopped

  • 5 eggs , whisked

  • 2 tablespoons milk

  • 3 green onion stalks , finely chopped

  • salt and pepper to taste


  • Preheat oven to 425 degrees F. Spray a 12 cup muffin tin pan with cooking spray.

  • In a large bowl, combine thawed hash browns, 1 cup light shredded cheese, 1/2 tablespoons of olive oil, 1 teaspoon black pepper, 1/2 teaspoon salt, 2 + 1/2 tablespoons green bell pepper, 2 + 1/2 tablespoons red bell pepper & 2 + 1/2 tablespoons parsley. Mix well with spatula. Place about 1/4 cup mixture into each muffin tin cup. Press mixture down and up the sides, leaving a dip in the center. Bake in oven for 15 minutes or until the edges are brown.

  • Meanwhile, cook bacon according to package directions. Finely chop once cool; set aside.

  • In a small bowl, whisk eggs and milk. Fill each muffin cup with 1 tablespoon egg mixture. Sprinkle half of the leftover parsley, green pepper and red pepper on top of egg mixture in muffin tin pan. Sprinkle the other 1 cup light shredded cheese onto muffins.

  • Top with remaining parsley, bell peppers, bacon, and green onions. Sprinkle with salt and pepper to taste. Place in oven and bake for about 15 minutes.

  • Allow muffins to cool for at least 10 minutes before serving. For easy removal, use a spoon to loosen potatoes from pan. Next, trace it with a small spatula and remove.

12 Muffins:

3 points (blue & purple)

5 points (green)

124 Calories


Recipe inspiration from swankyrecipes.com




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