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These breakfast egg muffins are just that. Make them once on Sunday and eat them all week long. And they’re good enough that I don’t even get sick of eating them, which seems to happen with food for me a lot when I eat it over and over again.
They’re also one of my go-to recipes anytime I’m hosting a brunch. And a baby shower and let’s be realistic, anytime I can get away with making them. Because who wouldn’t love hash brown muffin cups for breakfast!
- For the hash brown crust:
- 1 20 oz shredded hash browns (or frozen, thawed and strained)
- 1 egg
- 1/3 cup shredded Mexican blend cheese
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tsp dried parsley
- 3 cloves minced garlic
- 1/4 tsp smoked paprika
- 1 Tsp olive oil
- For the egg mixture:
- 12 eggs
- 1/2 cup milk
- 1 cup shredded Mexican blend (or your other favorite) cheese
- 12 slices crispy bacon cut up into bite-size pieces
- 3/4 tsp salt
- 1/2 tsp pepper
- 1 1/2 tsp dried parsley
- Preheat oven to 400 degrees.
- Spray two 12 cup muffin tins with non-stick baking spray.
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