Breakfast

Hashbrown Muffins is for Breakfast.

Hashbrown Muffins takes 5 minutes to prepare.

Hashbrown Muffins takes 60 minutes to cook.

Hashbrown Muffins makes 12 servings.

The ingredients for Hashbrown Muffins are:

3-1/2 cups shredded potatoes, rinsed and squeezed dry in a towel
3 green onions, chopped (approx. 1/3 cup), both white and green parts
1/2 cup mozzarella
4 egg, beaten
1/2 teaspoon black pepper
1/2 teaspoon salt

Here is how you make Hashbrown Muffins:

Preheat oven to 350 degrees. Coat 12 muffin tins with cooking spray; set aside.In large bowl, combine potatoes, onions, cheese, salt, and pepper. Toss lightly with a fork. Drizzle on olive oil. Toss with fork again until mixture is well combined. Spoon mixture evenly into 12 muffin cups. With the back of the spoon, apply gentle pressure to pack mixture into each cup. Bake for 60-75 minutes in lower third of oven. Let rest for 5 minutes, run a small knife or spatula around the edge of each cup, making sure the edges are loosened. Gently lift each potato cup out, invert it, place on serving plate bottom side up. Good served warm or room temperature.Serving Size: 12Number of Servings: 12Recipe submitted by SparkPeople user SUEALLAN.

The nutritional information for Hashbrown Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 93.3

• Total Fat: 3.2 g
• Cholesterol: 69.4 mg
• Sodium: 202.1 mg
• Total Carbs: 10.5 g
• Dietary Fiber: 1.3 g
• Protein: 5.2 g