Hashbrown Egg White Muffins
Start your mornings with a delicious and nutritious option: Hashbrown Egg White Muffins. These easy-to-make muffins are perfect for those on-the-go days, offering a quick and satisfying breakfast solution. Packed with protein-rich egg whites and crispy hash browns, these muffins will energize you for a productive day ahead.
Equipment
- 1 Standard muffin tin
- 1 Mixing bowl
- 1 whisk
- Measuring cups and spoons
- 1 Knife
- 1 Cutting Board
- 1 Spatula or butter knife (for removing muffins from the tin)
Ingredients
- Cooking spray
- 1 cup shredded potatoes (Simply potatoes)
- Garlic powder, to taste
- Salt and pepper, to taste
- 1 cup liquid egg whites
- ¼ cup bell pepper, diced
- 1 oz. reduced fat colby cheese, shredded
- 1 oz. diced ham
- 1 tbsp green onions, chopped
Instructions
- Preheat your oven to 375°F. Lightly coat a muffin tin with cooking spray to prevent sticking.
- In a mixing bowl, combine the shredded potatoes, garlic powder, salt, and pepper. Toss the ingredients together until the potatoes are evenly coated with the seasonings.
- Divide the seasoned shredded potatoes evenly among the muffin cups, pressing them down gently to form a crust at the bottom and going up the sides.
- Place the muffin tin in the preheated oven for 20 minutes, until the hashbrowns turn golden brown.
- While the hashbrowns cook, in another bowl, whisk together the liquid egg whites the the rest of the ingredients. Set aside.
- Once the hashbrowns are golden, remove from the oven. Divide the egg mixture into each muffin tin over the hashbrowns.
- Place the muffin tin back in the oven and bake for approximately 20-25 minutes, or until the egg whites are set and the muffins turn golden brown on top.
- Once cooked, remove the muffins from the oven and allow them to cool for a few minutes. Use a butter knife or spatula to gently loosen the edges and remove the muffins from the tin.
- Serve the Hash Brown Egg White Muffins warm and enjoy them as a convenient, protein-packed breakfast on the go.
Notes
Feel free to customize the toppings in these Hashbrown Egg White Muffins based on your preferences. You can substitute the diced bell pepper, ham, and green onions with other ingredients like spinach, mushrooms, or cooked bacon.
To make these muffins vegetarian-friendly, simply omit the ham or replace it with vegetarian-friendly alternatives like vegetarian bacon or tofu.
These muffins can be reheated in the microwave for a quick breakfast or snack. Simply place them on a microwave-safe plate and heat them for 30-45 seconds, or until heated through.
Nutrition information may vary depending on brands and ingredients used.
Nutrition
Serving: 2muffinsCalories: 117kcalCarbohydrates: 8.6gProtein: 13.1gFat: 2.2g
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