Be creative with your ingredients! Think of these as mini omelets...they are great for a quick breakfast. They also freeze really well and can be removed from the freezer the night before and put in the refrigerator. Place in microwave the next morning for a quick, healthy breakfast!
Source: Ryan and Bradie
Prep Time: 10 minutes
Cook Time: 35 minutes
Cool Time: 5 minutes
Total Time: 50 minutes
Ingredients:
hashbrowns
eggs, milk
shredded cheese
bacon, sausage, ham, spinach, peppers, onions, mushrooms, or other desired ingredients to add to your mini omelet cups
parsley
Directions:
Preheat oven to 425 deg
Place layer of hashbrowns in a greased mini muffin tin and create a bowl. Bake for 15-18 minutes or until browned (cover with foil if edges appear to be too brown
Mix together desired egg mixture
Lower oven to 350 deg and pour scrambled egg mixture into each hashbrown 'nest'
Bake for 13-16 minutes
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