Hash Brown Egg Muffins
2 Egg Muffins
SERVINGS PER RECIPE
*Nutrition facts are based on 1 serving size & are only estimates that will vary based on ingredients used
2 cups frozen hash browns
1/2 cup green pepper (diced)
1/2 lb ground beef
1/2 cup sweet bell pepper (diced)
1/2 cup onion
Preheat oven to 350º F and grease muffin pan.
In a skillet over medium heat, cook ground beef until no longer red or pink.
Once done, set aside in a bowl.
In the same skillet used for the beef, add hash browns and cook until goldish brown.
Once done, evenly divide hash browns in the muffin pan.
In the same skillet used for the hash browns, add onions and peppers.
Continue to cook for a few minutes or until onions are softer and golden brown.
In a seperate bowl from the one used for the beef, add eggs and whisk.
Evenly divide beef, onions, peppers, snd bowl of eggs in the muffin pan.
Bake for around 15 minutes or until your desired consistency.
Eating 2 muffins will come as close as possible to the given macros.