Hash Brown Egg Muffins

Hash Brown Egg Muffins

I’m not going to pretend this is an original recipe or method, as I’ve seen a gazillion versions of it on Pinterest with cute names such as Hash Brown Nests and Eggs in a Basket. Trying to find the original recipe on Pinterest is like trying to find the author of a viral internet meme, but to the best of my knowledge the first variation of this recipe was developed by Johnsonville (of the sausage fame) and is posted on their company’s website. They actually call them Amazing Muffin Cups. Well I didn’t use sausage in mine among other ingredients and scaled it down to feed three, and there’s certainly nothing amazing about mine, but I think it’s safe to say my version is definitely different. I got to use my brand new muffin pan for these, and you can see by the photo I’ve already made a mess of it. I’m a pretty messy cook. I wonder why I don’t own an apron? Anyways, the prep on this was a bit tedious, and it took a long time for the hash browns to get crispy for the first go-round in the oven, but the family gobbled them up. I think if I were too make these again, I would make a double batch so we’d have an easy breakfast the next day.

Hash Brown Egg Muffins

1 tablespoon butter or substitute
2 cups frozen shredded hash browns, thawed
1 large green onion, chopped
1 teaspoon butter or substitute
3 large eggs
Splash of milk
Ground black pepper
2 tablespoons real bacon bits
Shredded cheese, any kind

Rows of Hash Brown Muffins

Melt the one tablespoon of butter in the microwave, then mix it into the thawed hash browns. Using the same small bowl, add the teaspoon of butter and green onion, cover and microwave for one minute. Now the “fun” part. Preheat the oven to 425 degrees. Meanwhile, spray a muffin pan with oil. Using your hands, smash about a third cup of hash browns against the sides and bottoms of each cup in the pan. It takes awhile, but you’ll eventually get it done and the oven should be preheated by the time you finish. Put the pan in the oven for about 20 to 30 minutes. Mine took closer to 30 but my oven takes longer. Meanwhile, in yet another bowl (or clean out the one that had the hash browns in it) whisk the eggs and the splash of milk. Stir in the green onions, black pepper to taste, and the bacon bits. When the hash browns look nice and crispy, take them out of the oven. Using a measuring cup, pour the egg mixture into each cup until evenly filled. My last muffin came out a little short, but it was close enough. Now top them all with shredded cheese. Reduce the heat of the oven to 375, and cook for about 20 minutes or until a toothpick inserted into the center of the egg muffin comes out clean. Remove from oven, then carefully pop each one out with a knife and serve. This made six muffins so we all got two.

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Susan’s Health Bomb Muffins

Health Bomb Muffins

No friends, I did not abandon you! I had it in my mind to make a friend’s recipe for some healthy muffins, and decided I would wait to write my next blog until I did. My friend has made these many times and adapted the original recipe over the years. I have used her adapted recipe for this. I was able to buy the ingredients and the amount I needed for a very good price by going to the bulk section of one of our grocery stores here.

Batter up!

I actually found this a lot easier to make than expected. I had my daughter help me shred the carrots for it since we have two vegetable peelers, and I also used applesauce per Susan’s directions instead of peeling and chopping a bunch of apples. These muffins are absolutely delicious!!! And, they have flaxseed meal and oat bran in them, which are cited to have many health benefits over using standard bleached white flour. Of course, the addition of fruits and vegetables helps! Now both my daughter and husband can have a healthy breakfast in the coming week or two instead of complaining about the boring oatmeal and Cheerios that are typically available here.

Susan’s Health Bomb Muffins

1  1/2  cups whole wheat flour
3/4 cup flaxseed meal
3/4 cup oat bran
1 cup brown sugar
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 1/2 cups finely shredded carrots
1 cup unsweetened applesauce
3/4 cup golden raisins
1 cup chopped walnuts (I used Texas pecans, from my mom of course)
1 cup milk
2 beaten eggs
1 teaspoon vanilla

Mix the  flour, flaxseed meal, oat bran, brown sugar, baking soda, baking powder, salt, and cinnamon in a large bowl.  Stir in the carrots, applesauce, raisins, and nuts.

Combine the milk, beaten eggs, and vanilla in another smaller bowl.  Pour the liquid ingredients into the dry ingredients. Stir until all ingredients are moistened.  Do not overmix.

Let the batter rest a few minutes before putting in oven. Fill the muffin tins a little more than 3/4 full. Bake at 350 degrees for 25 minutes. I ended up with 18 muffins.  These are really, really good!