This easy egg muffin recipe with a crispy hash brown crust is perfect for large brunch gatherings.
Years ago, when my day’s menu revolved around Weight Watcher’s recipes, egg muffins were the start to my day. The eggs provided a satisfying protein boost, along with a mix of cooked veggies like onions, zucchini and mushrooms.
The veggies packed nutrition, fiber and bulk, and were a zero point addition to the meal. They kept me full for at least a few hours.
Frozen shredded potatoes were a favorite side to eggs on the days I had time to whip up a batch. I could add a variety of peppers and onions to make low-calorie hash browns that met my requirements for a low point meal.
With Daughter Rimmy’s wedding fast approaching, I’m clamping down on summer treats and choosing meals I know will keep me satisfied, so I can fit into my mother-of-the-bride dress.
Until the big day arrives, I’ve decided that morning meals will consist of smoothies or egg muffins with a crispy hash brown crust.
I started these egg muffins with thawed shredded frozen potatoes (who wants to spend hours shredding potatoes!) that I’d baked in the oven to keep them from getting too soggy when I added the eggs.
To keep my egg mixture slender, I used half eggs and half egg whites. Most of the calories are in the yolk, and while I still want the nutrients in the yolk, I can slenderize my egg muffins by splitting the difference and using half of each.
Did you think I’d forget the veggies?
I consider salsa a terrific condiment that counts as a veggie. I love the kick chunky tomato salsas add to any egg dish.
As you can see, I thoroughly enjoyed my egg muffin with a tiny crumble of queso cheese. I can’t resist the crumbly texture of this mild cheese.
You’ll notice the recipe is for a basic egg and hash brown muffin without the salsa and cheese. I wanted you to feel your creative genius and add toppings that make you happy. Crumbles of bacon and cheddar cheese, chopped tomato and avocado. You name it, it works!
I’ll keep you posted on my progress. I have two weeks to the big day, and one clingy dress to fit into!
Hashbrown and Egg Muffins
15 minPrep Time
45 minCook Time
1 hrTotal Time
- 3 cups potatoes, shredded (I bought frozen hashbrowns and allowed them to thaw.)
- 2 tablespoons minced onion
- 6 large eggs
- 6 large egg whites
- Preheat the oven to 400 degrees, and spray 12 muffin tins generously with cooking spray.
- Divide 3 cups thawed hash browns between the 12 tins.
- Whip eggs, add minced onion, then season with a pinch or two of salt and pepper.
- Bake the hash browns in the oven for 30 minutes until they had lightly browned.
- Pour the egg mixture evenly between the muffin tins and bake another 10 - 15 minutes until the egg is set.
Food energy: 90kcal
Weight Watchers PointsPlus 2
Saturated fatty acids: 0.90g
Monounsaturated fatty acids: 1.03g
Polyunsaturated fatty acids: 0.49g
Total fat: 2.42g
Calories from fat: 21
Carbohydrate, by difference: 9.70g
Total dietary fiber: 0.74g
Total lipid (fat): 3.01g
Total sugars: 0.40g
FYI – this is my egg muffin recipe from 2010. It’s a good thing my food photos have improved, but don’t let this photo scare you. For a satisfying breakfast, these eggs hit the spot.