Cheesy Egg Muffins with Hash Brown Crusts

Yes, you read that right! A classic meal prep option with a spin; egg muffins are one of the most easy and versatile breakfast meal prep options, because they are quick to assemble, and easy to portion out. But to kick them up a notch, I have added hash brown crusts to these individual egg muffins for even more flavor and texture. These cheesy egg muffins with hash brown crusts are a savory, delicious option for breakfast, or pair with a salad for a healthy lunch.

Course breakfast, brunch, lunch

Keyword egg cups, egg muffins, meal prep

Prep Time 15

Cook Time 40

Servings muffins

Calories 94kcal

Author Steph

Equipment

mixing bowl
muffin pan

Ingredients

2 cups shredded hash browns refrigerated; if using frozen, make sure they are defrosted (you can microwave them)
4 oz reduced fat cheddar cheese divided
6 eggs
1 cup egg whites
1/2 cup plain non fat Greek yogurt
1 tsp paprika
1 tsp garlic powder
1 tsp kosher salt
2 scallions
2 tbsp fresh parsley

Instructions

Preheat the oven to 375F.
If using frozen hash browns, defrost them in the microwave. Microwave for about 2-3 minutes. They might become warm and slightly sticky, which is fine.
Combine the hash browns with 1 ounce of the cheddar.
Spray a muffin pan with nonstick cooking spray, and add about a heaping tablespoon of the cheese and hash brown mixture to each opening.
Press down on the mixture to create a flat crust, covering the entire bottom of the muffin pan openings.
Bake the crusts for 15 minutes.
Remove from the oven, and set aside.
Meanwhile, combine the eggs, egg whites, yogurt, paprika, garlic powder, salt, remaining 3 ounces of cheese, and fresh herbs in a mixing bowl.
Spray the muffin pan again with cooking spray, including the sides.
Pour even amounts (about 1/4 cup) of the mixture into each muffin openings (on top of the pre-baked crusts).
Bake for another 20-25 minutes or until the egg is set up.
Allow the muffins to cool and shrink a bit before removing from the muffin pan. Use a knife to free the muffins from the pan, gently. If the crust breaks slightly, it's ok!

Notes

WW Points:

3 WW points for 1, 6 WW points for 2 (Green Plan)
2 WW points for 1, 4 WW points for 2 (Blue Plan)
1 WW point each (Purple Plan)

WW PersonalPoints™: Click here to track this recipe in the WW app.

Nutrition