These Veggie Breakfast cups are easy to whip up, freeze wonderfully for quick grab and go mornings, and taste delicious.
You can make them with whatever fresh or frozen veggies you have on hand.
- Large eggs - Hash browns - Chopped vegetables - Salt and pepper
Spray bottoms of a 6- hole muffin tin with nonstick cooking spray. Divide thawed hash browns evenly, pressing into the bottom of muffin cups & slightly up the sides to create a “crust”.
Pour egg mixture evenly into cups. Bake for 18-20 minutes until firm in the center. Serve immediately and enjoy!