Lately, I have let that stuff go and just enjoyed extra time in the kitchen. I figured I might as well enjoy my last few days of energy doing things I love! Breakfast is definitely my favorite meal of the day, but lately I have been speeding right through it and moving on to other meals and snacks ... two days ago I made four desserts (baby has got to be coming soon, right!?!).
Yesterday, I realized I was missing a good breakfast so I decided to do breakfast for the next few days. I didn't want to do sweet muffins because let's face it, I had enough sweets in the house. I was craving eggs, bud I didn't want my Crustless Quiche Muffins either. I can't believe how picky I'm getting ... just make some muffins already! I remembered a few weeks back when I made hash brown muffins for a brunch and they went over great. Decision made. Perfect!
I was thrilled. These have been great for my quick breakfast. My belly is filled, my craving is satisfied and I can move on to getting more 'stuff done'. Now, just to get that baby out!
Hash Brown Muffins
2 c potatoes, shredded and squeezed
1 c cheddar cheese, shredded
1/4 c scallions, chopped
1/2 t salt
1/4 t pepper
1/4 t ground mustard
Beat eggs in a bowl. Add remaining ingredients and mix well.
Spray and heavily flour your muffin tin. I don't recommend liners ... I have used them before with this recipe and they always stick pretty badly! Fill your tins 3/4 of the way full.
Bake at 375º for 30 minutes.