Tuesday, March 25, 2014

Breakfast Hashbrown Muffin Bake

Good Morning dear readers,  I finally got a chance to create this recipe that's been in my head for awhile.  It combines potatoes, eggs and bacon. A really good combination.  This will really come in handy for Easter break. It doesn't take long in the oven-about 15 minutes even the kids can cook this recipe.  If you've got teens tell them your cooking during break and here's the recipe.  I basically took leftover items in the fridge and put them together.

Bag of frozen cubed hash browns-used enough to fill six muffin cups
2 large eggs
pouch of  precooked bacon bits-used about 1/4 cup
cooking spray
muffin pan

Spray pan with nonstick cooking spray.  Fill muffin cups half way with hash browns.  Pour egg mixture over hash browns.  Put in the oven at 400 degrees for 15-20 minutes.  Remove and let sit for a couple of minutes. Ready to eat and boy are they yummy.  P.S.  you can add cheese or anything to make it your own.  My kids are not big fans of cheese.







linking to this party
http://tatertotsandjello.com/2014/03/link-party-palooza-daybreak-utahs-lulu-lemon-giveaway.html

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