Crispy hash browns and fluffy eggs are always a winning combo. These protein-packed bites are perfect for busy mornings a delicious way to start the day while sneaking in veggies!
SERVING SIZE: 12 egg bites
THE RECIPE:
Preheat oven to 375°F and lightly spray a muffin tin with cooking spray.
Divide the shredded hash browns evenly among the muffin cups. Press them firmly into the bottom of each cup to create a crust. Lightly spray the tops with cooking spray again.
Bake for 22–24 minutes, or until the potatoes are lightly golden and beginning to crisp.
While the hash browns bake, add the eggs and MULU cottage cheese to a blender. Blend until smooth and creamy.
Remove the muffin tin from the oven. Pour the egg mixture evenly into each muffin cup over the hash brown base.
Sprinkle the chopped kale (or spinach) and green onion into each egg bite. Gently stir each one with a spoon so the greens are mixed throughout the egg mixture.
Return the muffin tin to the oven and bake for about 12 minutes, or until the egg bites are set in the center.
Let cool for a few minutes before removing from the muffin tin.
Serve warm and enjoy!
High Protein Hash Brown Egg Bites with Greens
Ingredients
- 2 cups shredded hash browns refrigerated or thawed frozen
- 6 eggs
- ⅔ cup MULU cottage cheese
- 1 cup finely chopped kale or spinach
- handful of diced green onion
Instructions
- Preheat oven to 375°F and lightly spray a muffin tin with cooking spray.
- Divide the shredded hash browns evenly among the muffin cups. Press them firmly into the bottom of each cup to create a crust. Lightly spray the tops with cooking spray again.
- Bake for 22–24 minutes, or until the potatoes are lightly golden and beginning to crisp.
- While the hash browns bake, add the eggs and MULU cottage cheese to a blender. Blend until smooth and creamy.
- Remove the muffin tin from the oven. Pour the egg mixture evenly into each muffin cup over the hash brown base.
- Sprinkle the chopped kale (or spinach) and green onion into each egg bite. Gently stir each one with a spoon so the greens are mixed throughout the egg mixture.
- Return the muffin tin to the oven and bake for about 12 minutes, or until the egg bites are set in the center.
- Let cool for a few minutes before removing from the muffin tin.
- Serve warm and enjoy!
