Cheesy Hash Brown Breakfast Muffins Recipe
Delicious and protein-packed Cheesy Hash Brown Breakfast Muffins featuring a combination of shredded potatoes, pepper and onion blend, garlic, and a creamy mix of egg whites, whole eggs, Parmesan, mozzarella, and Greek yogurt. Baked to golden perfection, these muffins offer a satisfying breakfast option that is low in fat and high in flavor.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Hash Brown Mixture
- 2 C (170g) Frozen Hash Browns (Shredded White Potatoes)
- 1 Bag (4C) Pepper and Onion Blend, or 4C fresh
- 2 tsp (10g) Minced Garlic
Egg Mixture
- 1/2 C (113g) Fat-Free Plain Greek Yogurt
- 1 C (112g) Fat-Free Shredded Mozzarella
- 1 1/8 C (276g) Liquid Egg Whites (equivalent to 9 servings or 6 whole egg whites)
- 2 large Eggs
- 1/2 C Shredded Parmesan
Instructions
- Preheat and Prepare Muffin Tin: Preheat the oven to 400 degrees F (204 degrees C) and spray a muffin tin with nonstick cooking spray to ensure easy removal of the muffins.
- Cook Hash Browns and Vegetables: In separate pans to minimize moisture, cook the frozen hash browns and the pepper and onion blend until tender. Add minced garlic towards the end of their cooking times to soften and release its aroma without burning.
- Assemble Hash Brown Base: Spoon the cooked hash brown and vegetable mixture evenly into each muffin tin slot. Allow it to cool for about 10 minutes. At this point, season with salt, pepper, or your preferred seasonings as desired.
- Prepare and Add Egg Mixture: In a bowl, combine the liquid egg whites, whole eggs, shredded Parmesan, mozzarella, and fat-free Greek yogurt. Mix well until smooth and creamy. Pour this egg mixture evenly over each hash brown-filled muffin cup, ensuring they are well filled but not overflowing.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 20 to 22 minutes, or until the egg mixture is set and the cheese is melted and slightly golden on top.
Notes
- Cooking hash browns and vegetables separately helps reduce excess moisture and prevents soggy muffins.
- Allowing the hash brown mixture to cool before adding the egg mixture prevents the eggs from cooking prematurely.
- You can customize the seasoning in step 3 according to your taste preferences.
- Use nonstick spray or liners to prevent muffins from sticking and to facilitate easy clean-up.
- These muffins can be stored in the fridge for up to 3 days or frozen for longer storage.
Keywords: Cheesy hash browns, breakfast muffins, egg muffins, healthy breakfast, low-fat breakfast recipe, mozzarella, parmesan, Greek yogurt
