Protein-Packed Hashbrown Breakfast Muffins | Homemade Breakfast Sausage & Canadian Bacon
Recipes

Protein-Packed Hashbrown Breakfast Muffins | Homemade Breakfast Sausage & Canadian Bacon

Ingredients

Stove Top Ingredients

  • 2 C (170g) Frozen Hash Browns (Shredded White Potatoes)
  • 1 Bag (4C) Pepper and Onion Blend, or 4C fresh
  • 2 tsp (10g) Minced Garlic
  • 2 lbs Breakfast Sausage
  • 1/4 lb Canadian Bacon - Diced

Egg Mixture

  • 1/2 C (113g) Fat-Free Plain Greek Yogurt
  • 1 C (112g) Fat-Free Shredded Mozzarella
  • 1 1/8 C (276g) Liquid Egg Whites, 9 servings or 6 whole egg whites
  • 2 large Eggs
  • 1/2 C Shredded Parmesan

Instructions

  1. Preheat oven to 400 degrees F and spray a muffin tin with nonstick cooking spray.
  2. Cook the hash browns and peppers/onions (in separate pans to minimize moisture) and add garlic in towards the end of their cook times. 
  3. Spoon this mixture into a muffin tin and allow it to cool for 10 minutes. Add salt, pepper, or other seasonings at this point if you'd like. 
  4. Add a mixture of egg whites, egg, parmesan, mozzarella, and Greek yogurt on top, filling each slot evenly.
  5. Bake for 20-22 minutes.
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