hasbrown and egg veggie muffins

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 91.0
  • Total Fat: 5.4 g
  • Cholesterol: 157.9 mg
  • Sodium: 91.9 mg
  • Total Carbs: 4.4 g
  • Dietary Fiber: 0.8 g
  • Protein: 6.5 g

View full nutritional breakdown of hasbrown and egg veggie muffins calories by ingredient
Report Inappropriate Recipe

Submitted by:


Number of Servings: 6

Ingredients

    5 eggs
    1/4 cup chopped broccoli
    1/4 cup chopped onion
    1/2 cup chopped bell peppers
    1/2 cup simply potatoes hashbrown
    1/4 cup shredde monterey and colby cheese

Directions

Spray 6 muffin cus with cooking spray and line with hashbrowns. Cook hashbrown in oven at 350 until done.
Saute vegetables in water till tender crisp, scramble eggs and add veggies. Pour into hashbrown lined muffin cups and cook until done. Portable and easy. 2 muffins is a serving. Can be warmed in microwave for easy breakfast on the go.
Serving Size: 2 muffins

Number of Servings: 6

Recipe submitted by SparkPeople user 4EVERHOT.

Rate This Recipe

 
Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.