Hashbrown Egg Nest Muffins
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 96.5
- Total Fat: 4.0 g
- Cholesterol: 4.8 mg
- Sodium: 185.4 mg
- Total Carbs: 6.7 g
- Dietary Fiber: 0.5 g
- Protein: 7.7 g
View full nutritional breakdown of Hashbrown Egg Nest Muffins calories by ingredient
Introduction
Grab and Go breakfast. Heat 1 muffin for 30 seconds or 2 muffins for 1 minute Grab and Go breakfast. Heat 1 muffin for 30 seconds or 2 muffins for 1 minuteNumber of Servings: 24
Ingredients
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Makes 24 servings
2 pp per serving
30 oz. bag frozen hash brown potatoes
3 tbs. olive oil
1/2 tsp salt
1/2 tsp black pepper
Cooking Spray
1-1/2 cups reduced fat cheddar cheese, divided
32 oz. carton egg substitute
12 slices center cut bacon, cooked and crumbled
Directions
1. Preheat oven to 425.
2. Spray 24 muffin cups with cooking spray. In a large bowl combine hash brown potatoes, olive oil, salt, pepper and 3/4 cup cheese; mix. Divide potato mixture evenly among muffin cups (it will shrink down during baking so go ahead and fill them up). Bake 15-18 minutes or until toasty.
3. Once they're finished, reduce oven temperature to 350.
4. Divide egg substitute evenly among muffin tins; top with crumbled bacon. Return to oven and bake about 8 minutes. Remove from oven and divide rest of cheese on the muffins. Return back to oven for an additional 5-15 minutes of until set as desired.
**If you're doing SF, you only count the oil, cheese and bacon - it comes to about 1 pp per serving.
Serving Size: makes 24 muffins
Number of Servings: 24
Recipe submitted by SparkPeople user KRISCO1971.
2. Spray 24 muffin cups with cooking spray. In a large bowl combine hash brown potatoes, olive oil, salt, pepper and 3/4 cup cheese; mix. Divide potato mixture evenly among muffin cups (it will shrink down during baking so go ahead and fill them up). Bake 15-18 minutes or until toasty.
3. Once they're finished, reduce oven temperature to 350.
4. Divide egg substitute evenly among muffin tins; top with crumbled bacon. Return to oven and bake about 8 minutes. Remove from oven and divide rest of cheese on the muffins. Return back to oven for an additional 5-15 minutes of until set as desired.
**If you're doing SF, you only count the oil, cheese and bacon - it comes to about 1 pp per serving.
Serving Size: makes 24 muffins
Number of Servings: 24
Recipe submitted by SparkPeople user KRISCO1971.
Member Ratings For This Recipe
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KLACKAMAS
