Egg bites, a.k.a. egg muffins, are easy to love. They’re portable, protein-packed, and customizable depending on what you like (or what happens to be in your fridge)!

To make these cute, single-serving, breakfast favorites, I use a standard 12-well muffin tin—making a whole batch at once! While you can swap in other add-ins, frozen spinach works wonderfully here. It makes the egg bites more substantial, and it’s a delicious way to squeeze in some veggies first thing in the morning.

But what makes this recipe extra special is the hash brown crust. Crispy potatoes form the perfect cup and transform theses bites into a full meal.

HOW TO MAKE CRISPY HOMEMADE HASH BROWNS

While you could use frozen, pre-shredded hash browns, making your own is super easy and way more cost-effective. Simply shred potatoes on the largest holes of a box grater and, using a couple…

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