I am a huge fan of making things that freeze well. I’m also a huge fan of using muffin tins to make individually sized portions of foods that are not actually muffins.
You can add the vegetables of your choice… the more the better! Load up on vegetables!
For 12 muffins:
8-10 eggs
3-4 potatoes (regular or sweet potato) OR 3 cups of shredded frozen hash browns, thawed (or sautéed and mashed slightly)
1 red pepper, finely chopped*
1 green pepper, finely chopped*
1 cup mushrooms, finely chopped
2 cups spinach, chopped
1 small yellow onion, finely chopped
3 garlic cloves, minced (more or less depending on your love or distaste for garlic)
2 roma tomatoes, seeded and diced
chopped chives or green onion
1 cup shredded cheese
*I didn’t have peppers for the batch I made when I took the photos.
salt & pepper to taste
If you are using potatoes (and not frozen hash browns): Bake the potatoes until tender, 45 minutes to 1 hour. Allow to cool, and then peel and grate them. Season well with salt and pepper.
Sautée peppers and onion for about 3-5 minutes. Add mushrooms and spinach and cook for 1 minute. Add minced garlic and cook for about 1 more minute (or less).
When potatoes are ready, press potato mix on sides and bottom of muffin tin. Bake at 400 degrees F for 10-12 minutes or until lightly browned. Remove from oven.
Lower oven to 375? Whisk eggs in measuring cup with a spout. Add cooked veggies, tomatoes and cheese. Pour evenly into muffin tin. Sprinkle with chives or green onion. Return to oven, bake 13-15 minutes or until set.
Serve warm. If you want to save some for later, let cool, then freeze in a single layer in a sealed container. Reheat on a baking/cookie sheet at 400 degrees for about 5-10 minutes.
I adapted my favorite Egg Hash Brown Cup recipe from a couple others that I found online: Baked Eggs in Hash Brown Cups and Healthy Egg Muffin Cups.
