I needed to plan breakfast ahead of time for this week. Eggs are scarce right now. I turned to my trusty liquid egg substitute to make these hash brown breakfast muffins.
Ingredients
1 -20 oz package Simply Potatoes®, shredded hash browns
1/4 teaspoon smoked paprika
1/8 teaspoon black pepper
1/8 teaspoon Kosher salt
8 oz Lucerne® Cage Free Liquid Egg Product
1 teaspoon Mrs. Dash® Chicken Grilling Blend
1/8 cup Smithfield Anytime Favorites Ham, Diced, 97% Fat Free
1/4 cup shredded low-fat Mexican blend cheese
Avocado cooking spray
Directions
- Preheat oven to 425 degrees. Coat 12 count muffin tin with avocado cooking spray.
- In a large bowl, add hash browns, paprika, pepper and salt. Mix well.
- Spoon hash brown mixture evenly into 12 count muffin tin. Press mixture down into cup with back of a large serving spoon.
- Turn down oven to 350 degrees. Bake for 20 minutes until hash browns are firm. Remove from oven.
- While hash browns are baking, mix egg product and seasoning in a pourable vessel.
- After removing muffin pan from oven, pour egg mixture into each tin. Spread evenly. Next, top with a pinch of ham and shredded cheese.
- Place muffin pan in oven and bake for 15 minutes. Muffins should raise and be slightly golden in color.
- Remove from oven and let set for 10 minutes to set.
- Muffins can be refrigerated and reheated. I cook up a batch and eat it for breakfast all week.