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Breakfast in a Cup

1c thawed hashbrowns
1/2 tsp pepper
1/4 tsp sea salt
1/2 tsp parsley, dried
1 tblsp olive oil
olive oil spray
12 paper or foil liners

6 pieces of bacon, baked or fried - patted dry
8 eggs, beaten
1/2 c almond milk
1c fresh spinach, chopped
1/4 onion, chopped
1-2 roma tomatoes
1/2 jalapeno, minced (optional)
1/4 tsp pepper
1/4 tsp sea salt
3 tblsp shredded low fat cheese

Preheat oven to 400F Degrees.  Place 12 paper or preferably foil liners into your muffin tin. Spray with olive oil spray. Place all crust ingredients in a mixing bowl, mix well and spoon by tablespoons into the muffin liners. Press to bottom and sides leaving no holes in the crust. Bake for 12 minutes or until hashbrowns are golden brown. Remove from oven.

While the hashbrown are baking, mix all filling ingredients together and whisk until well combined.  When hashbrowns are done, poor egg filling by 1/4 cups into foil liners. Return to oven and bake for 13-15 minutes or until eggs are set.  Remove from oven and serve immediately.  I topped mine with Sicilian Yogurt Cheese :)

*These can also be refrigerated for the week or frozen for up to 3 weeks.  Reheat in the microwave or oven and serve.
**I'm also working on a mashed red potato & cauliflower crust. As soon as this is perfected I'll post the recipe here as well.

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