These Veggie Breakfast cups are easy to whip up, freeze wonderfully for quick grab and go mornings, and taste delicious.
- Large eggs - Hash browns - Chopped vegetables - Salt and pepper
INSTRUCTIONS: Preheat oven to 350°. In a large bowl whisk eggs, vegetables, cheddar cheese, salt and pepper until well combined.
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!