Featured Brand Sites
Product By Category
Tools & Info
Read MoreRead Less
Tap or click steps to mark as complete
Serve with toasted whole grain bread.
Substitute water for the milk.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I have made this recipe three times now. Super simple. I use foil cupcake cups as they are easier to freeze in them and keep their shape in freezer bag. I use Alexis hash browns with garlic and white pepper. I use 1 cup of frozen baby bud broccoli, thaw and chopped and 1/2 c each of red pepper and carrot, shaved with potato peeler. I have prepped and fried the potatoes and veggies the day before and then do the egg and cheeses on day of baking. I have tried these out on several friends and they are a winner. They freeze well and you use as grab and go breakfest on the run. The only thing that I added was fresh ground black pepper.
I was going to make these in a mini muffin pan but after 1 tray I switched to a 12x8 size glass dish. I added broccoli, carrots, red peppers, and an onion. It was good but it needed something. Next time I will add salt, pepper and a little Adobo seasoning.
Made these this morning and used red and green peppers, a small sweet onion and a little jalapeno. Will definitely make these, maybe using different cheeses. A lot of options with this.