Breakfast

Hashbrown Casserole (muffin tin) - 1/2 cup serving is for Breakfast.

Hashbrown Casserole (muffin tin) - 1/2 cup serving takes 10 minutes to prepare.

Hashbrown Casserole (muffin tin) - 1/2 cup serving takes 35 minutes to cook.

Hashbrown Casserole (muffin tin) - 1/2 cup serving makes 11 servings.

The ingredients for Hashbrown Casserole (muffin tin) - 1/2 cup serving are:

1 bag potato hashbrowns (30 oz)
1 can cream of chicken soup
4 Tbsp. sour cream
4 Tbsp. melted butter
1 cup shredded cheese Sharp or Colby jack

Here is how you make Hashbrown Casserole (muffin tin) - 1/2 cup serving:

Spray tins with pan spray, and preheat oven to 375 degrees. Run potatoes under water to thaw. squeeze out water. place in bowl. Pour melted butter over potatoes and mix. scoop in 4 tbs sour cream and the cream of chicken soup, mix well. add in seasonings that you like, pepper, salt, onion powder, garlic powder, red pepper flakes, celery salt. Then add cheese and mix all in. Measure 1/2 cup to each muffin tin. Bake for 35 minutes at 375 degrees. After they cool you can freeeze them and store them for quick morning breakfast potatoes :) Enjoy!Serving Size: Makes 11 muffins :) 1/2 cup servingsNumber of Servings: 11Recipe submitted by SparkPeople user CRISTINEMAIA.

The nutritional information for Hashbrown Casserole (muffin tin) - 1/2 cup serving is:

• Servings Per Recipe: 11
• Amount Per Serving
• Calories: 183.3

• Total Fat: 10.1 g
• Cholesterol: 25.6 mg
• Sodium: 265.4 mg
• Total Carbs: 18.1 g
• Dietary Fiber: 1.8 g
• Protein: 4.7 g