High protein breakfast muffins two ways made with frozen hash browns and veggies.
Whether you’re in need of a quick, grab and go breakfast or a dish to impress at Sunday brunch, these healthy breakfast muffins will not disappoint. I’ve included recipes for both a meatless and turkey sausage version. The calories and macronutrients surprisingly come out almost identical with 75 and 82 calories, respectively.Ingredients
Stove Top Ingredients
- 2 C (170g) Frozen Hash Browns (Shredded White Potatoes)
- 1 Bag (4C) Pepper and Onion Blend, or 4C fresh
- 2 tsp (10g) Minced Garlic
Egg Mixture
- 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
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| Healthy Cheesy Hash Brown Breakfast Muffins |
Instructions
- 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.
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