Breakfast Muffins

I found a similar recipe online and thought it was genius, but needed a little tweaking. So here's my version which I think is perfect for the postpartum family who will be eating one-handed for a while. 

These can be made larger muffin size or cupcake. But either way, you will want to use either a silicone liner or line with parchment paper. Otherwise you will be scrubbing your pan for days on end. It's super easy to line with parchment paper. Just cut paper into large squares (approx. 5-6") and then press into tin by hand, or using a cup about the same size as the tin. They won't really stay in until you start filling, but that's ok. 

Will make approx. 6 large muffins or 12 cupcake sized portions. Can easily be doubled or tripled. 

Ingredients: 

- 6 large eggs

- 1 cup hashbrowns (either homemade or from frozen)

- 1 cup shredded cheddar cheese

- 1/3 cup chopped onion

- 1/3 cup chopped mushrooms

- 1/3 cup cooked/browned chopped bacon (or breakfast sausage)

- 1/2 teaspoon of salt

Directions:

- Preheat oven to 350°F

- Defrost hash browns according to package directions or prepare hash browns from scratch. 

- Combine all ingredients in a large mixing bowl and stir well. 

- Line pan with either silicone liners or parchment paper. 

- Carefully spoon eggy cheesy potatoey goodness into pan, filling up 3/4 of the way.

- Bake at 350°F for 20-30 minutes until the eggs are cooked through and the tops are just golden a bit. 

To freeze:

- Let cool for 10-15 minutes, then pull out of muffin tin and place on flat cookie sheet. 

- Put in freezer for another 10-15 minutes.

- Once cold and/or slightly frozen throw into freezer safe ziploc bag, and put back in freezer. 

To reheat:

- If you made cupcake size, just microwave for approx 1 minute. 

- If you made larger muffin size, microwave for approx. 1 1/2 minutes.