Hi, I’m Jane. Today, we’re going to make green eggs ham breakfast muffins recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I will make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Green Eggs Ham Breakfast Muffins Recipe
Green Eggs Ham Breakfast Muffins is one of the most favored of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Green Eggs Ham Breakfast Muffins is something that I’ve loved my entire life. They are nice and they look wonderful.
To bewith this recipe, we have to prepare a few ingredients. You can have green eggs ham breakfast muffins using 10 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Green Eggs Ham Breakfast Muffins:
- Prepare 1 package frozen hashbrowns (defrosted)
- Prepare 1 lb ground breakfast sausage (or diced ham)
- Take 8 eggs
- Prepare 1 cup shredded cheese
- Take 3 handfuls baby spinach (blend in food processor or finely chop)
- Take 3 tbsp butter (melted)
- Prepare 2 tbsp milk
- Take 1/4 tsp salt
- Make ready 1/4 tsp pepper
- Get Mrs braggs herbs (optional)
Steps to make Green Eggs Ham Breakfast Muffins:
- Heat oven to 400. Spray muffin tin with olive oil.
- Mix butter with hashbrowns and divide evenly between muffin tins. Press hashbrowns down and up sides. Bake until slightly browned (15 min)
- Brown sausage and divide on top of hashbrowns cups.
- Whisk eggs, milk, spinach, salt, pepper, 3/4 cup cheese seasonings. Divide over muffin cups. Sprinkle with remaining cheese.
- Bake for 12-15 min.
So that is going to wrap it up with this special dish green eggs ham breakfast muffins recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.
