Breakfast Hashbrown Muffins
Hasbrowns baked in the oven for breakfast
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
contains eggs
- 1 egg
- pepper
- salt
- 1 bag refrigerated hash browns
- 3 rashers bacon
- 1 cup shredded cheese (any melting cheese)
- Carbohydrate 1.157943125 g
- Cholesterol 57.12 mg
- Fat 37.86395875 g
- Fiber 0.24678125 g
- Protein 9.845971875 g
- Saturated Fat 12.60324625 g
- Serving Size 1 1 Serving (85g)
- Sodium 700.12975 mg
- Sugar 0.911161875 g
- Trans Fat 4.17274375 g
- Calories 387 calories
Fry bacon until cooked but not crisp. Let cool and cut bacon into small pieces. Spray muffin tins with cooking spray. Mix hasbrowns with most of the bacon, salt and pepper and cheese. Add 1 egg to hold them together better. Fill muffin cups with 1/3 cup of the mixture and press in with the back of a spoon. Bake for 30 minutes in 350 oven Garnish with remaining bacon.
