Loaded Hashbrown Breakfast Muffins Directions:
- Preheat your oven to 375°F (190°C).
- Lightly spray a 12-cup muffin tin with non-stick cooking spray.
- Divide the hashbrowns evenly among the muffin cups, pressing them down firmly to create a base layer.
- Sprinkle a little cheddar cheese over each hashbrown cup.
- Bake in the preheated oven for 10–12 minutes, or until the edges are lightly crispy.
- In a mixing bowl, whisk together eggs, milk, garlic powder, paprika, salt, and pepper. Stir in the bell peppers, onions, and turkey bacon.
- Remove the hashbrown cups from the oven and spoon the egg mixture evenly into each cup, filling them almost to the top.
- Sprinkle the remaining cheddar cheese on top.
- Bake in the oven for 18–20 minutes, or until the egg mixture is set and lightly golden on top.
- Remove from the oven and let cool for a few minutes before removing from the tin.
- Garnish with chopped green onions or salsa if desired. Serve warm.
WW Points Calculation:
- Frozen hashbrowns (2 cups): 6 points
- Reduced-fat cheddar cheese (1/2 cup): 4 points
- Bell peppers (1/4 cup): 0 points
- Onions (1/4 cup): 0 points
- Turkey bacon or lean ham (1/4 cup): 2 points
- Eggs (6 large): 0 points
- Skim milk (1/4 cup): 0 points
- Cooking spray: 0 points
Total Points: 12
Servings: 12 muffins
Per Serving: 1 point
Nutrition Information:
- Calories: ~65
- Fat: ~3g
- Protein: ~6g
- Carbohydrates: ~4g
- Sugar: ~1g
- Sodium: ~180mg
I'm await your comments! Enjoy!
