hasbrown and egg veggie muffins

Be the first to
rate this recipe!
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


    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


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