Ingredients - 1 pound frozen hashbrowns, thawed - 6 large eggs - 2 tablespoons milk - 1 red bell pepper, finely chopped - 1 orange bell pepper, finely chopped - 2 tablespoons shallot, finely chopped - 1/4 cup cheddar cheese - salt and pepper, to taste Easy, make ahead breakfast recipe. Directions Preheat oven to 350 degrees F. Spray the muffin tin with non-stick cooking spray.
Press a small
amount of the hashbrowns into each muffin tin. Press potato up along the sides of the tin so that it forms an edible muffin cup. Place in oven and bake for about 15 minutes.
Meanwhile, beat the
eggs and the milk together in a mixing bowl. Add the peppers, shallots, cheese, salt and pepper to the egg mixture and mix well.
Scoop a spoonful into the muffin tins on top of the potatoes until
1
all the mixture is evenly divided between the muffin cups.
Place back in the oven to bake for
25 minutes or until the tops are fluffy and golden.
