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high protein breakfast recipe

Cheesy Hash Brown Breakfast Muffins

High protein breakfast muffins two ways made with frozen hash browns and veggies.
4.49 from 151 votes
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
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