Breakfast Potato Muffins #5FIX |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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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. 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:
1. Preheat oven to 350 degrees F.
2. In a bowl beat the eggs until mixed.
3. Mix in cold butter leaving small chunks of it in the mixture.
4. Add garlic powder and mix well.
5. Add the potatoes. Coat all the potatoes with egg mixture.
6. Mix in cheddar cheese.
7. Use a muffin pan that makes 12 muffins. Put potato mixture evenly into the 12 muffin holes and pack down slightly.
8. Bake for 25 minutes.
9. Remove and let cool slightly and serve.
10. * For a healthier option use light butter, light cheese, and egg whites.
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