Healthy Egg Muffins With Hash Browns
These Healthy Egg Muffins With Hash Browns are ideal for breakfasts and holiday gatherings. As an added bonus, they can be stored in the freezer and warmed anytime you want. While you can make these breakfast egg muffins any time of year, they're especially fantastic for a big family brunch because they're so simple to put together.
Servings 12 egg muffins
- avocado oil spray or any cooking spray of your choice
- 1 bell pepper diced
- 1/2 onion diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 36 frozen tater tots I use Ore Ida Crispy Golden Crowns
- 12 eggs
- 1/4 cup reduced fat shredded cheese
Preheat your oven to 350°F.
Use your knife and cutting board to dice the bell pepper and onion.
In a frying pan over medium heat, sauté the bell pepper and onion in avocado oil spray for about 3-5 minutes until tender. Season with salt and pepper to taste.
Spray your muffin pan with more avocado oil spray and place three frozen tater tots in each muffin tin.
Bake the tater tots for about 10 minutes until they soften. This will form a crispy bottom crust. (This step is optional.)
After the tater tots have baked, add a spoonful of the vegetable mixture on top.
Crack one egg into each tin of the muffin pan and use a fork to whisk.
Add a sprinkle of shredded cheese to the top of each egg mixture.
Bake for 20 minutes until eggs are set in the middle.
Allow to cool for at least five minutes.
Run the edge of a butter knife along the perimeter of each egg muffin to help loosen the edges. Remove each egg muffin from the muffin pan and serve.
Serving: 1egg muffin | Calories: 123kcal | Carbohydrates: 9g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 394mg | Potassium: 162mg | Fiber: 1g | Sugar: 1g | Vitamin A: 555IU | Vitamin C: 15mg | Calcium: 40mg | Iron: 1mg