Diane Morrisey is my favorite Instagram recipe poster; so many of her creations appeal to me. This was served to me at Mah Jongg and I immediately asked for the recipe. It came in handy right away when the quiche we ordered for Sofia’s 2 year old birthday turned out to be half the size we were picturing.
The muffins are about half hash browns and you could substitute sausage for the bacon, or add any other favorite ingredient to the mix if you wish. Bet they’d freeze well too. A grab and go kind of breakfast.
6 large eggs
1/4 cup sour cream
1 tsp. garlic powder
1/4 tsp. salt
1/2 tsp. black pepper
1 tsp. smoked paprika
1 20 oz. package hash browns, thawed
3 Tbs. butter melted
4 scallions finely chopped
6 slices bacon cooked until crisp & crumbled
1/4 cup grated Parmesan
2 cups shredded cheddar
Preheat the oven to 350 and spray a 12 cup muffin tin with cooking spray. Set aside. In a bowl, whisk together the eggs, sour cream, garlic powder, salt, pepper and smoked paprika. Add the hash browns melted butter, scallions, bacon, Parmesan and cheddar cheese. Mix well.
Divide the mixture evenly between the muffin cups. Bake for 25-30 minutes or until golden. Let rest for 5 minutes, then run a knife around the edges to loosen. Serve with salsa.
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