Cheesy Hashbrown Cups

Cheesy Hashbrown Cups

Yield: 12
Author:
Prep time: 5 MinCook time: 40 MinTotal time: 45 Min
crispy, cheesy, potatoey, goodness. the perfect grab and go breakfast option for kiddos!

Ingredients

  • 12 oz shredded potatoes (fresh or store bought)
  • 1/4 cup lactose-free cheddar cheese, shredded
  • 1/4 cup vegan parmesan, powdered or shredded finely
  • 1 egg, beaten
  • 1/2 tsp onion powder
  • 1/4 tsp garlic salt
  • 1 tbsp extra virgin olive oil
  • cracked black pepper to taste

Instructions

  1. preheat oven to 400 degrees and coat a muffin pan with non-stick cooking spray.
  2. to a large mixing bowl, add all ingredients and combine very well.
  3. fill each muffin tin about 3/4ths of the way up and distribute the mixture evenly.
  4. bake for 40-45 minutes or until the edges of the cups are golden brown.
  5. remove from the oven and let them cool.

Nutrition Facts

Calories

97

Fat

6

Carbs

4

Fiber

1

Protein

7