And I don't even have any followers yet. Well, just in case anyone out there is reading, I made these yummy breakfast muffins today that would be perfect for Sunday brunch, which is why I'm posting them today. I got this recipe from a friend of mine after seeing her pictures on Facebook. So, here we go!
Btw, this makes a dozen muffins, so about 4-6 servings.
Preheat your oven to 450 degrees.
First start with a 24oz. bag of hash browns, thawed. Mix in 2 tbsp of oil, 1/3 cup of shredded cheese (I used cheddar, can't go wrong with cheddar), 2 tsp of fresh ground pepper, and 1 tsp of salt. Spoon the potato mixture into a well greased cupcake tin and make a little well in the middle. Bake for 15-18 minutes. If you notice the edges are getting really burnt, cover with aluminum foil.
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| Like so. Before they went in the oven. |
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| And after. |
After you remove them from the oven, it's time to add the eggs. First, lower your oven to 350. I did mine scrambled, but you can do them whole if you'd like. Take a dozen medium eggs and either beat them and pour them in each well, or crack one egg per muffin. Then sprinkle in whatever breakfast meat or filling you'd like. This is the beauty of this, because you can use whatever you want. I put crumbled turkey sausage in mine to keep it on the "healthy" side, but you can use ham, bacon, or even some very diced veggies if you're a veggie. Now comes the cheese. As you can see from the picture, I actually forgot to put it on before I put them in the oven and remembered when I went to check on them. Bake at 350 for 16-18 minutes.
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| Ready to go in the oven! |
Even though the cupcake tin was greased, still use a fork to loosen them from the tin before removing so they don't break apart. Enjoy!!
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| The finished product! |
