WW Loaded Hashbrown Muffins

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WW Loaded Hashbrown Muffins are salty, delicious & ideal breakfast muffins, which can be prepared in a busy morning. Minute yet filling breakfast muffins are packed with vegetables, melted cheese, lean protein & shredded potatoes. You can nosh as they come out of the oven / you can warm them up in the week; you will be satisfied & have a boost in energy with these muffins. WW Loaded Hashbrown Muffins are easy to make & you might as well have them regularly as part of your breakfast. Hashbrowns blended with soft peppers, eggs, cheese & even the slightest bits of smoky turkey bacon/veggie sausage will be crunchy to your joy.

STATS

  • Prep Time: 15 minutes
  • Cuisine: American
  • Course: Breakfast
  • Method: Oven-Baked
  • Cook Time: 30 minutes
  • Diet: Weight Watchers-Friendly
  • Difficulty: Easy
  • Yield: 12 muffins
  • Total Time: 45 minutes
  • Serving Size: 1 muffin

EQUIPMENT

  • Standard muffin tin (12-cup)
  • Mixing bowls
  • Box grater (if shredding potatoes)
  • Knife & cutting board
  • Whisk
  • Non-stick cooking spray
  • Oven

INGREDIENTS:

  • Two cups of thawed & patted-dry frozen hashbrowns
  • 1/2 cup of green bell pepper, chopped finely
  • Half a cup of red bell pepper
  • 1/4 cup of green onions, chopped
  • One-third cup of shredded low-fat cheddar cheese
  • 1/4 cup of skim milk, as well as unsweetened almond milk
  • Four big eggs
  • 1/4 tsp garlic powder
  • One-quarter teaspoon of onion powder
  • 1/4 tsp black pepper
  • 1/3 cup of shredded low-fat cheddar cheese
  • One-fourth of a teaspoon of salt
  • Two cooked and crumbled slices of turkey bacon (or vegetarian bacon)
  • Nonstick muffin tin spray

INGREDIENT NOTES:

Hash browns:

  • Frozen shredded potatoes should be completely thawed and thoroughly dried to prevent them from being a little soggy.

Eggs:

  • They serve as the binder and offer protein. That is, unless you use half egg whites in place of the whole egg whites.

Milk:

  • It is creamy without additional calories thanks to unsweetened almond milk/skim milk.

Cheese:

  • Use a less fatty cheddar or mozzarella to give melty Cheesiness a lesser SmartPoint.

Turkey bacon:

  • Turkey bacon is light & satisfying, & it has a delicious smoky flavor with little fat.

Veggies:

  • Peppers & onions are sweet & crunchy & colorful. Do it with your favorites.

Seasoning:

  • There is depth of paprika, garlic, & pepper. To taste, add some chili flakes/herbs.

DIRECTIONS:

  1. Set the oven temperature to 375°F (190°C).
  2. Apply nonstick cooking spray to a 12-cup muffin pan.
  3. Combine the thawed hash browns, paprika, and garlic powder along with the salt and pepper in a bowl.
  4. Fill the muffin cups with the mixture. Press up the sides & into the bottoms.
  5. Now bake for 10 minutes. Take it out & let it cool down.
  6. Whisk the almond milk & eggs in a separate basin.
  7. Add bell peppers, onions, cheese, chives, & turkey bacon. Mix by stirring.
  8. Fill the muffin cups with the egg mixture. Just fill the below top.
  9. Bake till golden and firm, all most twenty minutes.
  10. Give it five minutes to cool in the pan.
  11. Serve heated as well as let cool fully before storing.

TIPS:

  • Squeeze hash browns well with a towel so that they are crispy.
  • The crusts should be baked separately so as to avoid having a mushy bottom.
  • Refrigerate leftovers and reheat in the microwave/the oven.
  • Add spinach/mushrooms/jalapenos as a difference.
  • You could prepare the muffins in advance & freeze separately in order to make a quick meal.

DATA STORAGE:

FRIDGE:

  • Keep in the refrigerator for a maximum of 4 days in a tightly sealed container. As required, reheat.

FREEZER:

  • For a period of up to two months, wrap each muffin in plastic wrap & place it in the freezer. Warm up again in a toaster oven/microwave.

FAQS:

Is this dairy-free?

  • Wait, substitute milk of almond and non-dairy cheese.

Can I swap frozen hash browns with fresh potatoes?

  • Yes. Perforce them right away, and take out every drop of moisture before you do so.

May I use egg whites alone?

  • Yes. Instead of 6 eggs, take ½ cup of egg whites.

Is it good for batch meal prep?

  • Absolutely. These store & freeze well.

NUTRITION:

Calories: 110
Protein: 8g
Fat: 5g
Saturated Fat: 2g
Carbohydrates: 8g
Sugar: 1g
Fiber: 1g
Sodium: 240mg
Calcium: 60mg
Iron: 1mg
Potassium: 180mg
WW Loaded Hashbrown Breakfast Muffins are estimated to have two (2) SmartPoints per muffin serving.