Ingredients
The following ingredients have 4 Servings
- 12 large eggs
- 1 lb frozen broccoli florets, (cooked as per package instructions)
- 20 oz. bag shredded potatoes
- 1 cup shredded cheddar cheese
- 1 tsp kosher salt
- 1 tsp dry mustard
- 1/4 tsp pepper
Instruction
- Preheat oven to 350°F and lightly grease or spray two 12-cup muffin pans.
- In a large bowl, crack the eggs and lightly beat them. Add the potatoes, broccoli, cheese, salt, dry mustard, and pepper. Mix thoroughly.
- Divide the mixture evenly between 24 muffin cups.
- Bake for 20-25 minutes, or until eggs are set and the tops are lightly golden brown.
- Let cool slightly before using a butter knife to gently loosen and pop the egg muffins out of the pan. Enjoy immediately or cool and place in an airtight container to store in the refrigerator for 4 to 5 days or in the freezer for up to one month.
