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Thursday, June 2, 2011

Simply Potatoes Hash Brown Southwestern Egg Muffins

How about a fun easy pre-made breakfast idea?  I love these Simply Potatoes fresh hash browns, they are so easy to use.  For a quick breakfast why not have hash brown potatoes, cheesy eggs and bacon, all in one simple little muffin!  Ready to eat or reheat for your morning breakfast.  Kids love these, they are really fun, the perfect portion size and nutritious for you and your family.




Can you see all the components, egg, Simply Potatoes hash browns, bacon and all the cheesiness on the top?

It doesn't get any easier for the "on the go" family or business person.  
See directions and recipe when you jump over and



The Players!



Pre-heat oven for 375 degrees.  Spray your muffin tin, this makes 4 muffins.  Take about 1/4 cup of the Simply Potatoes hash brown protatoes and press into each muffin cup and press down forming a shell.  Place in oven and cook for 30-35 minutes, until the outer edge of muffins are light brown.


Remove from the oven and add bacon, cheese and


1/4 of the egg mixture to each muffin cup.
Return to the oven and back for 15-17 minutes or 
until a toothpick inserted comes out clean.


Remove and serve or refrigerate for breakfast tomorrow.


Doesn't that look delicious?


A fun way to start your day, Simply Potatoes Southwestern Egg Muffins.

The Recipe:

Simply Potatoes Hash Brown
Southwestern Egg Muffins

1 package Simply Potatoes, Shredded Hash Browns
2 large eggs, beaten
2 tablespoons Pace Picante salsa or which ever you prefer
2 slices of bacon, cooked until crisp, then crumble
1/2 cup cheddar cheese, grated

Pre-heat oven to 375 degrees.   Spray your muffin tin, this makes 4 muffins.  Take about 1/4 cup of hash brown potatoes and press into each muffin cup and press down forming a shell.  Place in oven and cook for 30 to 35 minutes, until the outer edge of muffins are light brown.  Beat together the eggs and salsa, set aside.  Remove from oven and add bacon, cheese and 1/4 of the egg mixture to each muffin cup.  Return to the oven and bake 15-17 minutes until a toothpick inserted comes out clean.  Remove and serve or refrigerate for tomorrows breakfast.


Happy Eating!








3 comments:

Julie (TheLittleKitchen.net) said...

These look great!!! Thanks for posting this.

Amy @DYKTMP? said...

I came over from Gina's site. I'm always searching for more recipes in the muffin pan! I like the southwest part. I love me some spice!

glassy~ said...

I have you & Gina up at my toolbar. It's funny. Some people have their News and etc. I have your Food!

Signed: glassy~

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