Cheesy Hash Brown Breakfast Muffins

 

2 C (170g) Frozen Hash Browns (Shredded White Potatoes)

1 Bag (4C) Pepper and Onion Blend, or 4C fresh

2 tsp. (10g) Minced Garlic

1/2 C (113g) Fat-Free Plain Greek Yogurt

1 C (112g) Fat-Free Shredded Mozzarella

1 1/8 C (276g) Liquid Egg Whites, 9 servings or 6 whole egg whites

2 large Eggs

1/2 C Shredded Parmesan

 

Preheat oven to 400 degrees F and spray a muffin tin with nonstick cooking spray. Cook the hash browns and peppers/onions (in separate pans to minimize moisture) and add garlic in towards the end of their cook times.  Spoon this mixture into a muffin tin and allow it to cool for 10 minutes. Add salt, pepper, or other seasonings at this point if you’d like.  Add a mixture of egg whites, egg, parmesan, mozzarella, and Greek yogurt on top, filling each slot evenly. Bake for 20-22 minutes.  Optional: Add cooked sausage crumbles or cooked diced bacon with the potatoes and veggies.