Breakfast Potato Muffins #5FIX
"5-Ingredient Fix Contest Entry. Hash brown potatoes with eggs and cheese for a great breakfast you can eat right away or make ahead of time and reheat for a quick treat."
- Ready In:
- 30mins
- Ingredients:
- 5
- Yields:
-
12 Muffins
- Serves:
- 12
ingredients
- 20 ounces Simply Potatoes® Shredded Hash Browns
- 1⁄2 cup salted butter, cold
- 1 cup colby-monterey jack cheese, shredded
- 5 eggs
- 1 teaspoon garlic salt
directions
- Preheat oven to 350 degrees F.
- In a bowl beat the eggs until mixed.
- Mix in cold butter leaving small chunks of it in the mixture.
- Add garlic powder and mix well.
- Add the potatoes. Coat all the potatoes with egg mixture.
- Mix in cheddar cheese.
- Use a muffin pan that makes 12 muffins. Put potato mixture evenly into the 12 muffin holes and pack down slightly.
- Bake for 25 minutes.
- Remove and let cool slightly and serve.
- * For a healthier option use light butter, light cheese, and egg whites.
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