Vegetarian Hash Brown Muffins
Makes 12 at 3 WW P+ each
Ingredients
- Cooking spray
- 1 1/2 c. frozen hash brown style potatoes
- 1 cup frozen spinach
- 4 links Morningstar farms veggie sausage links, crumbled <---tastes like real sausage, but is actually TVP!
- 2 cups egg substitute (read: no cholesterol)
- 1/2 c. bisquick or other baking mix of your choice
- Dash of cayenne, salt, pepper to season
- 1 cup shredded light cheese of your choice
Instructions
- Preheat oven to 375 F
- Generously spray 12 muffin tin with cooking spray
- Distribute potatoes across all muffins
- Then spinach
- Stick in oven for 10 minutes to heat spinach and potatoes
- Remove from oven and compress spinach and potatoes
- Season with S & P
- Replace in oven for 10 more minutes to lightly brown
- Distribute crumbled sausage evenly
- In a bowl, combine egg sub, baking mix, cayenne, and salt and p to taste
- Pour egg mixture in tins to about 1/4" below the edge
- Sprinkle with cheese
- Bake for 20 minutes
These aren't going to pop out of the tins perfectly - you will need to scoop them out. That does not detract from their yumminess. A bit messy, yes. You could try to use muffin papers if you're super scared of scrubbing a pan.
These also make great breakfast burrito fillers. Just wrap 2 inside a tortilla, add salsa, and you're set!
Enjoy!
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