🍳

Broccoli Cheddar Hashbrown Muffins

Course
Breaky
Servings

6

Tips & Tricks:

  • 🔪 Skip steps with knife if you completed the prep ideas!
  • 🔪 This entire dish can be made ahead.
  • 🥦 Mix up the ingredients! Use any leftover meats, vegetables, or cheese you already have on hand.
  • 🥔 Thaw frozen hash browns and broccoli overnight.

Ingredients:

  • 6 large eggs
  • 1/4 cup sour cream
  • 1 tsp garlic powder
  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • 1 20 oz package hash browns or 2 russet potatoes
  • 3 tbls butter melted
  • 4 green onions
  • 2 cups of frozen broccoli
  • 2 cup shredded cheddar

Directions:

  1. 🔪 Veg and Cheese Prep (can be done up to 3 days ahead, except shredding potatoes).
    1. Finely chop green onions.
    2. Shred cheddar cheese if you purchased blocks.
    3. Do this step just before making this meal so the potatoes don't turn brown.
      1. If you purchased russet potatoes, peel and shred in a food processor or on a box grater.
      2. Wrap shredded potatoes in a clean kitchen towel or a few layers of paper towel. Twist out as much liquid as possible. This applies to frozen or fresh potatoes.
  2. 🔪  Oven Prep
    1. Preheat the oven to 350F and spray a 12 cup muffin tin with cooking spray. Set aside.
  3. 🔪  Muffin Mixture
    1. In a bowl, whisk together the eggs, sour cream, garlic powder, salt, pepper and smoked paprika.
    2. Add the hash browns, melted butter, green onion, broccoli, and cheddar cheese. Mix well. Divide the mixture evenly between the muffin cups.
  4. 🔪  Bake
    1. Bake for 25-30 minutes or until golden.
    2. Let rest for 5 minutes, then run a knife around the edges to loosen.
  5. Serve
    1. Serve with your favorite hot sauce or salsa.

Reheat Options

  1. Eat cold out of the refrigerator or microwave for 30 seconds to 1 minute. Don't microwave for too long or they will dry out.