Saturday, January 25, 2014

Savory Hashbrown Eggbake Muffins by Colleen Guenther

Two of my favorite words: Savory Breakfast. This recipe is not only the antithesis of that, it's also quick, easy and you can make several servings all at once which you can refrigerate/freeze for "heat-up" breakfasts on the go.

I have several egg/hashbrown recipes that I make every weekend and this one is quickly becoming the staple. I have been making a batch of 12 every Saturday and then have several muffins left over for the days to come. My husband and I love them because having the leftovers enables savory breakfasts even on work days. Protein in the morning always starts the day off right! Furthermore, savory breakfasts always start the day of PERFECTLY!

On a side note,  I use Alexia's Organic frozen hash browns. You can buy them at Lunds/Byerly's and Whole Foods. They are amazing AND the packaging design is pleasing to look at. 

Make and enjoy!

What You Need:
1 bag of frozen hash browns (16oz)
6 eggs
3 TBS feta
3 TBS melted butter plus extra to line the muffin tins with
1 small onion diced
1 tsp of salt 
3/4 tsp dried thyme
3/4 tsp dried sage
1/4 tsp cracked pepper
Shredded cheddar cheese (to add on top if desired)


Mix all of your ingredients in a bowl (except for the cheddar cheese which is not represented in the photo; I was out of cheddar this morning). Top with the cheddar if desired. Butter your 12 cavity muffin tin, divide and fill your mix into 12 equal proportions. Bake at 375 for 35 minutes. Take out of the oven and let rest for 5 minutes. Serve and enjoy! 

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