Savory eggs, with veggies packed with flavor with a hash-brown crust. Perfect for on-the-go breakfast, or as a snack.
Prep Time: 12 Minutes
Cook Time: 20 Minutes
Total Time: 32 Minutes
Servings: 6
Ingredients:
» 1 Carton of freeze Dried Hash-browns (about ½ cup) (or 1 Cup Frozen hash-browns)
» 4 Medium Eggs
» 1 Cup unsweetened Plant Based Milk
» 1 Small Zucchini
» 2 Mushrooms (optional)
» 1oz Fresh Spinach
» 3 Small Green Onions
» 1 Tbsp Hemp seeds
» ¼ tsp Himalayan salt
» ½ tsp Black pepper
» ½ tsp Garlic powder
Directions:
Heat oven to 350°F and grease a muffin tin with extra virgin olive oil.
If using instant hash-browns heat water and add to carton, let set for 12 minutes.
While hash-browns are cooking, chop up veggies and set aside.
Once hash-browns are done put in a bowl add 1 tsp extra virgin olive oil, ¼ tsp black pepper, 1/8 tsp salt, and ¼ tsp garlic powder and combine.
Evenly distribute hash-browns in muffin tin about 2-3 spoonful. Cooke for 7 minutes till it starts to turn brown.
While hash browns are cooking, in a medium bowl add eggs, milk, ¼ tsp black pepper, 1/8 tsp salt and ¼ tsp garlic powder combine, add in veggies and mix.
Once hash-browns are done take a ¼ cup and scoop egg mixture into each hole on the muffin tin. Cook for 13 minutes till eggs are firm to the touch and starts to brown.
Cooking Tips:
Make sure to grease the muffin tin good or they might stick a little.
Feel free to add Parmesan cheese, and use whatever veggies you like.
Store in air tight container in fridge or freeze and take out when you want to eat them.
Macros per Serving:
Protein: 5.5 g
Carbs: 5.6 g
Fat: 5.7 g
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