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Cheesy Hash brown and Egg Breakfast Muffins

Jessica Knott
  • 50 minutes
  • Serves 12

INGREDIENTS

18 oz

shredded hash browns (, thawed)

1

+ 1/2 cup Borden® Cheese Sharp Cheddar Shreds

1

+ 1/2 tablespoons olive oil

1 tsp

black pepper

1/2 tsp

salt

3 tbsp

green bell pepper (, finely chopped)

3 tbsp

red bell pepper (, finely chopped)

3 tbsp

parsley (, chopped)

1/2

jalapeno (, finely chopped)

6

bacon slices (, finely chopped)

12 tbsp

Borden® Cheese Finely Shredded Mild Cheddar Shreds

5

eggs (, whisked)

2 tbsp

milk or cream

12 tbsp

Borden® Cheese Finely Shredded Cheddar Jack Shreds

3

green onion stalks (, finely chopped)

salt and pepper