Ham Egg and Cheese Hash Brown Breakfast Muffins
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Ingredients
• ▢1 tablespoon coconut oil
• ▢2 cups of fresh baby spinach 1 cup if you don’t prefer lots of spinach
• ▢4 eggs
• ▢8 oz package baby bella or white mushrooms sliced or diced small
• ▢¼ cup finely diced red bell pepper optional
• Half cup zicinni diced finely
• ▢¼ cup finely diced onion optional
• ▢¼ cup shredded cheese of your choice optional I love a little feta sometimes.
• ▢Pepper to taste
• ▢You can really add whatever you’d like to these. Ground turkey sausage bacon, Asparagus, broccoli, etc. Be creative.
Instructions
• Preheat oven to 350 degrees
• Heat coconut oil in a large skillet on medium heat.
• Saute the mushrooms (and onions and peppers if using) for about 5-6 minutes
• Then add the spinach and cook for about 4 more minutes or until tender.
• Drain the excess liquid very well.
• In a large mixing bowl, whisk the eggs until combined. Add the cooked mushrooms, spinach, onion, red pepper and cheeses (if using) and mix well.
• Divide the mixture evenly between the muffin tin.
• Bake at 350 degrees for 20-25 minutes, until set and a knife inserted in the center comes out clean.
• Store in the refrigerator or freeze. Just pop them in the microwave when you’re ready to
Instructions
• Preheat the oven to 425 and grease a 6-cup muffin pan.
• Divide hash browns among all the muffin cups and press them in, forming kind of a cup at the bottom and up the sides. Each portion will measure about 1/4 to 1/3 cup of hash browns.
• Season with some salt and pre-bake hash browns for 15-17 minutes, until it starts to get a little crispy and golden.
• Take out and lower the oven temperature to 350.
• In a mixing bowl, whisk eggs, heavy cream, salt, garlic powder, and pepper until smooth.
• Mix in shredded cheese and diced ham.
• Spoon the egg mixture into each hash brown cup, filling it up almost all the way.
• Bake for 15-18 minutes.
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