Cheesy Hash Brown Breakfast Muffins

About This Recipe

High protein breakfast muffins two ways made with frozen hash browns and veggies.

Ingredients

• 2 C 170g Frozen Hash Browns (Shredded White Potatoes)
• 1 Bag (4C Pepper and Onion Blend, or 4C fresh)
• 2 tsp 10g Minced Garlic
• 1/2 C 113g Fat-Free Plain Greek Yogurt
• 1 C 112g Fat-Free Shredded Mozzarella
• 1 1/8 C 276g Liquid Egg Whites, 9 servings or 6 whole egg whites
• 2 large Eggs
• 1/2 C Shredded Parmesan

Instructions

1. Preheat oven to 400 degrees F and spray a muffin tin with nonstick cooking spray.
2. Cook the hash browns and peppers/onions (in separate pans to minimize moisture) and add garlic in towards the end of their cook times.
3. Spoon this mixture into a muffin tin and allow it to cool for 10 minutes. Add salt, pepper, or other seasonings at this point if you'd like.
4. Add a mixture of egg whites, egg, parmesan, mozzarella, and Greek yogurt on top, filling each slot evenly.
5. Bake for 20-22 minutes.