Top of the morning to you! Today, we're combining several breakfast components: eggs, hash browns, and cheese. Eggs, potatoes, and cheese hold a special place in our hearts.
It's a quick and easy recipe that you can make for the kids in the morning or even eat as a snack. The recipe comes from Pinterest but was tweaked by a member of the Honeyville team named Brittani. Let's get started!
What You Need:
- 2 1/2 cups of Honeyville Dehydrated Hash Brown Potatoes
- 2 large eggs
- 1 1/2 cups of Honeyville Freeze Cheddar Cheese
- salt & pepper
- 1/4 cup of olive oil
- 1/8 cup of melted butter
- USA Pan 12-cup Muffin Pan
Instructions:
- Preheat the oven to 400 degrees
- Re-hydrate the hash browns and cheddar in two separate bowls with 2 1/4 cups of water and 2 cups of water, respectively
- Beat the eggs and season them to your liking with salt & pepper
- After the hash browns and cheese are re-hydrated, drain any extra water
- Pour the hash browns and cheese into a large mixing bowl
- Add the eggs, olive oil, and melted butter
- Mix all of the ingredients so they're all distributed well
- If you like, sprinkle more salt & pepper into the mix
- Pour the mixture into the muffin pan and bake for 35-40 minutes
No comments:
Post a Comment