Seriously, cute and fabulous! These little muffins made with Shredded Hash Brown Potatoes are a wonderfully delicious addition for our Mother’s Day breakfast menu. I like to try to involve my kids in our cooking, especially for special times like our Mother’s Day brunch. This is a great recipe for doing just that!
Ingredients:
- 1 30 oz bag of frozen Shredded Hash Brown Potatoes {thawed}
- 3 Tablespoons Vegetable Oil
- 1 Teaspoon Sea Salt
- 1/2 Teaspoon Coarse Ground Pepper
- 9 Eggs
- 4 Tablespoons Milk
- 1 Cup Cooked Bacon ~ Drained and Crumbled
- 1 1/2 Cups Shredded Cheddar Cheese
Directions
- Add the foil muffin cups to the muffin pan
- Preheat oven to 400 degrees
- In a large bowl, mix the thawed Shredded Hash Brown Potatoes, vegetable oil, sea salt, and ground pepper.
- Scoop enough of the potato mixture into each muffin cup to fill it about half way up.
- Gently press the potatoes down a bit in the muffin tins with your fingers.
- Place the muffin tray into the oven at 400 degrees and bake for about 35-40 minutes or until the hashbrowns are golden brown.
- As the hashbrowns bake, prepare the other ingredients.
- Cook the bacon, drain the grease off, let it cool, and then crumble it.
- Mix the eggs and milk with a whisk and add the cheese.
- Finally add the bacon, and gently mix it all together.
- When the hashbrowns are cooked, use a small spoon or dry measure scoop to push them down gently again- a great kid task.
- Scoop the bacon, egg, and cheese mixture into each muffin cup on top of the cooked hash browns. Fill the muffin cups to where they are about 3/4 of the way full.
- Bake at 400 degrees for about 12-14 minutes.
- Carefully remove from oven, and allow to cool.
- Serve with your favorite garnish-ketchup, tabasco or sauce of your choice
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