Vegetarian Breakfast Hash Brown Muffins

Breakfast is my very favorite meal of the day. I never miss it! This christmas, in addition to Brother Bjorn's delicious rice pudding, I threw together some somewhat healthy Vegetarian Hash Brown Muffins. Basically, they are everything you like about breakfast within one muffin tin. Built in portion control!

Vegetarian Hash Brown Muffins
Makes 12 at 3 WW P+ each


  • 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


  • 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!


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