It's not a new recipe. If you search "egg muffins" or "crustless quiche" you'll find that it has been done before by many! I love how versatile and easy this recipe is to throw together so thought I'd share our Hash Brown Bottomed Egg Muffin creation!
I used the egg base from Snacking in the Kitchen's Egg Muffin recipe and then did my own thang!
1/4 C milk
1/2 tbsp. olive oil
1/2 tsp baking powder
Refrigerated hash browns.
Mix-ins of your choosing-- get creative!! I chose frozen spinach, pieces of cooked bacon (or you can do ham), & shredded cheese
Preheat oven to 375*
Whisk the eggs, milk, oil, and baking powder together.
Press about 1/4 cup of hash browns into bottom of muffin tin/cups & put in oven for about 10 minutes to firm them up a bit.
Scoop mixture half way into muffin cups.
|This is the first time I made them, not precooking hash browns before hand and instead of creating a bottom to the egg muffin, they floated within the egg mixture. Great either way, though!|
Sprinkle shredded cheese on top.
Bake 15-20 mins!
Need other Make Ahead breakfast ideas? I recommend these yummy recipes, too!
(noted changes: I used 1 1/2 tsp. of Coconut instead of vanilla & regular butter & 1/2 tsp. cinnamon)
(subbed blueberries for blackberries)