Easy Cheesy Hash Brown Muffins
So, today makes it one day past my due date. I've been doing good with the anticipation, but that is soon wearing thin. Let's get this baby out! The one nice thing about going late is I've had more time with my extra energy to get more things done. I'm known around my house as "Stuff Done Smyczek" ... there's always stuff I need to do.
Lately, I have let that stuff go and just enjoyed extra time in the kitchen. I figured I might as well enjoy my last few days of energy doing things I love! Breakfast is definitely my favorite meal of the day, but lately I have been speeding right through it and moving on to other meals and snacks ... two days ago I made four desserts (baby has got to be coming soon, right!?!).
Yesterday, I realized I was missing a good breakfast, so I decided to do breakfast for the next few days. I didn't want to do sweet muffins because let's face it, I had enough sweets in the house. I was craving eggs, bud I didn't want my Crustless Quiche Muffins, either. I can't believe how picky I'm getting ... just make some muffins already! I remembered a few weeks back when I made hash brown muffins for a brunch and they went over great. Decision made. Perfect!
I was thrilled. These have been great for my quick breakfast. My belly is filled, my craving is satisfied and I can move on to getting more stuff done. Now, just to get that baby out!
Hash Brown Muffins
2 c potatoes, shredded and squeezed
1 c cheddar cheese, shredded
1/4 c scallions, chopped
1/2 t salt
1/4 t pepper
1/4 t ground mustard
Beat eggs in a howl. Add remaining ingredients and mix well.
Spray and heavily flour your muffin tin. I don't recommend liners ... I have used them before with this recipe and they always stick pretty badly! Fill your tins 3/4 of the way full.
Bake at 375º for 30 minutes.