Spinach Artichoke Breakfast Muffins

🧂 Ingredients

• 20 oz. bag Simple Potatoes fresh hash brown potatoes

  shredded (see note)
• 1 tbsp. olive oil
• 1 tsp. sea salt

  divided use
• 1/2 tsp. ground black pepper

  divided use
• 2 cups cheddar cheese

  shredded, divided use
• 14 oz. jar artichoke hearts

  quartered, diced, drained
• 1 cup fresh spinach

  chopped
• 9 extra large eggs

  divided use (large eggs can also be used)
• 1/2 cup red bell pepper

  diced
• 1/2 cup orange bell pepper

  diced
• 1/2 cup yellow bell pepper

  or green bell pepper, diced
• 1 tsp. dried parsley

  as needed
• 1 tsp. dried thyme

  as needed
• 1/2 cup half-and-half
• 1-2 tbsp. fresh, snipped chives

Instructions

• 1 Preheat oven to 400°.
• 2 Grease 24 muffin tins with butter or olive oil.
• 3 Combine one egg with hash browns, olive oil, 1 cup cheese and half each of the
  salt and pepper.
• 4 Divide mixture evenly between 24 muffin tins and press down.
• 5 Sprinkle each with parsley.
• 6 Bake at 400° about 10-15 minutes or until potatoes are crispy.
• 7 Meanwhile, whisk remaining 8 eggs in a large mixing bowl.
• 8 Add remaining 1 cup cheese, remaining salt and pepper, artichokes, red, yellow
  and orange bell peppers, ½ tsp. thyme, 1 tsp. parsley and half-and-half.
• 9 Stir to combine.
• 10 Gently fold in spinach.
• 11 Pour egg mixture evenly over each potato muffin crust.
• 12 Sprinkle with additional salt, pepper, thyme, parsley and freshly snipped
  chives.
• 13 Bake an additional 10-15 minutes or until eggs are cooked through. (Mine took
  just over 20 minutes).
• 14 Allow muffins to cool in muffin tins about 5 minutes before gently removing from
  tins.
• 15 Serve hot or lukewarm.

Nutrition Info