Weight Watchers Cheesy Hashbrown egg muffins
Cheesy Hashbrown egg muffins
1 point
I’ve been eating these Cheesy Hashbrown egg muffins on repeat for breakfast.
Ingredients
- 1 to 2 medium sweet potatoes or regular potato shredded
- 1 cup low fat cheddar shredded
- Seasoning of choice
- 12 Eggs
Instructions
- instructions
- Shred potatoes and mix in bowl with shredded cheese and seasonings.
- Divide evenly between 12 muffin cups. Push down into cups to flatten a little. I use a silicone pan and they come out so easy compared to a metal pan.
- Bake potato mixture for 15 minutes at 375
- Remove from oven and crack one egg in each cup and bake for about another 15 minutes or less if you like a more tummy egg.
- Remove from oven and let cool.
- Remove from pan and store in refrigerator for the week.
