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high protein breakfast recipe
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4.49 from 151 votes

Cheesy Hash Brown Breakfast Muffins

High protein breakfast muffins two ways made with frozen hash browns and veggies.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Keyword: healthy breakfast muffins
Servings: 12 muffins
Calories: 82kcal
Author: Mason Woodruff

Ingredients

Stove Top Ingredients

  • 2 C 170g Frozen Hash Browns (Shredded White Potatoes)
  • 1 Bag 4C Pepper and Onion Blend, or 4C fresh
  • 2 tsp 10g Minced Garlic

Egg Mixture

  • 1/2 C 113g Fat-Free Plain Greek Yogurt
  • 1 C 112g Fat-Free Shredded Mozzarella
  • 1 1/8 C 276g Liquid Egg Whites, 9 servings or 6 whole egg whites
  • 2 large Eggs
  • 1/2 C Shredded Parmesan

Instructions

  • Preheat oven to 400 degrees F and spray a muffin tin with nonstick cooking spray.
  • Cook the hash browns and peppers/onions (in separate pans to minimize moisture) and add garlic in towards the end of their cook times. 
  • Spoon this mixture into a muffin tin and allow it to cool for 10 minutes. Add salt, pepper, or other seasonings at this point if you'd like. 
  • Add a mixture of egg whites, egg, parmesan, mozzarella, and Greek yogurt on top, filling each slot evenly.
  • Bake for 20-22 minutes.

Notes

Each muffin has 2 Smart Points.

For Sausage Muffins

  • 2 C (170g) Shredded Potatoes
    • 12 oz Bag Frozen Pepper and Onion Blend Thawed
    • 2 C Turkey Sausage Crumbles
    • 1-2 tsp Minced Garlic
    • 1/2 C (113g) Fat-Free Greek Yogurt
    • 1 C (112g) Fat-Free Shredded Mozzarella
    • 1 1/2 C (368g) Liquid Egg Whites
    Per Sausage Muffin: 75 Calories | 10g Protein | 6g Carbs | 1g Fat

    Nutrition

    Serving: 1muffin | Calories: 82kcal | Carbohydrates: 6g | Protein: 10g | Fat: 2g