PREV
If you love a bacon, egg, and cheese sandwich with a side of hash browns, prepare to be obsessed with this breakfast mashup! Each one of these delicious little bites is packed with around 12 grams of protein to keep you satisfied all morning long. Plus, you can customize them by swapping the bacon for sauteed or roasted veggies or switching up the cheddar for another cheese. They’re perfect for meal prepping and freezer friendly – just pop them in the microwave for 1-2 minutes to reheat. This recipe uses the Harmony All Purpose Blend, but you can grab a Harmony Blends Starter Pack here to try them all!
How To Make It
Preheat oven to 400ºF and spray a nonstick muffin pan with cooking spray.
Fill each of the 12 muffin cups with about 1/4 cup thawed hash browns. Use your fingers to spread them into a cup shape. Sprinkle each cup with a little Harmony All Purpose Blend. Bake for 20-25 minutes or until the hash browns are golden brown and crispy.
While the hash browns bake, make the egg filling. To a blender, add eggs, cottage cheese, and 1 tablespoon Harmony All Purpose Blend. Blend on high for about 15 seconds until fully blended.
Pour the egg mixture into the 12 baked hash brown cups. Divide the chopped bacon between the cups and use a spoon to gently stir the bacon into the egg mixture.
Top each cup with 1 tablespoon shredded cheddar cheese. Return the pan to the oven and bake for 13-15 minutes until the eggs are set.
Let cool for 10 minutes before serving. I love topping these with hot sauce!
These were tasty! I think the bacon made them very salty so the additional salt isn’t necessary. Also they really stuck to my muffin pan and were really hard to get out despite using nonstick spray so I might try a silicone muffin tin next time. But my kids ate them so that’s a win!