Breakfast

hashbrown and egg casserole muffin is for Breakfast.

hashbrown and egg casserole muffin takes 5 minutes to prepare.

hashbrown and egg casserole muffin takes 30 minutes to cook.

hashbrown and egg casserole muffin makes 6 servings.

The ingredients for hashbrown and egg casserole muffin are:

*Ore Ida Southern Style Hash Brown Potatoes (2/3 Cup), 1 serving (remove)
Egg substitute, liquid (Egg Beaters), 1 cup (remove)
Egg, fresh, whole, raw, 2 large (remove)
Cheddar Cheese, .25 cup, shredded (remove)
Onions, raw, .5 medium (2-1/2" dia) (remove)
Sweet mini peppers (3), 1 serving (remove)
Butterball Turkey Bacon (1 slice), 2 serving (remove)

Here is how you make hashbrown and egg casserole muffin:

Spray muffin tin with cooking spray. Equally distribute diced onions, diced peppers, potatoes, and bacon into the 6 muffin spots. Whisk together two eggs and 1 cup of egg beaters. Pour this mixture over the veggies/meat until full (be careful not to overflow). Sprinkle a little cheddar cheese on top and pop into a 375* oven for 25-35 minutes, or until set and a little brown on top.Serving Size: makes 6 muffinsNumber of Servings: 6Recipe submitted by SparkPeople user MURRINER04.

The nutritional information for hashbrown and egg casserole muffin is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 92.8

• Total Fat: 3.7 g
• Cholesterol: 70.3 mg
• Sodium: 183.3 mg
• Total Carbs: 5.3 g
• Dietary Fiber: 0.7 g
• Protein: 9.0 g