Loaded Hashbrown Breakfast Muffins 🥔🧀🥓 (Weight Watchers Friendly)

These Loaded Hashbrown Breakfast Muffins are a perfect grab-and-go breakfast option. Packed with crispy hashbrowns, cheese, eggs, and veggies, they’re Weight Watchers friendly, flavorful, and satisfying!

Ingredients:

  • 2 cups frozen hashbrowns (thawed and drained)
  • 1/2 cup shredded reduced-fat cheddar cheese
  • 1/4 cup diced bell peppers (any color)
  • 1/4 cup diced onions
  • 1/4 cup cooked turkey bacon or lean ham, chopped
  • 6 large eggs
  • 1/4 cup skim milk
  • 1/2 tsp garlic powder
  • 1/4 tsp paprika
  • Salt and pepper to taste
  • Cooking spray

Optional Toppings:

  • Chopped green onions
  • Salsa
  • Hot sauce

Instructions:

Step 1: Prepare the Oven and Muffin Tin

  1. Preheat your oven to 375°F (190°C).
  2. Lightly spray a 12-cup muffin tin with non-stick cooking spray.

Step 2: Create the Hashbrown Base

  1. Divide the hashbrowns evenly among the muffin cups.
  2. Press them down firmly to create a base layer.
  3. Sprinkle a little cheddar cheese over each hashbrown cup.
  4. Bake in the preheated oven for 10–12 minutes, or until the edges are lightly crispy.

Step 3: Prepare the Egg Mixture

  1. In a mixing bowl, whisk together eggs, milk, garlic powder, paprika, salt, and pepper.
  2. Stir in the bell peppers, onions, and turkey bacon.

Step 4: Fill the Muffin Cups

  1. Remove the hashbrown cups from the oven.
  2. Spoon the egg mixture evenly into each cup, filling them almost to the top.
  3. Sprinkle the remaining cheddar cheese on top.

Step 5: Bake the Muffins

  1. Bake in the oven for 18–20 minutes, or until the egg mixture is set and lightly golden on top.
  2. Remove from the oven and let them cool for a few minutes before removing them from the tin.

Step 6: Serve and Enjoy!

  1. Garnish with chopped green onions or a drizzle of salsa if desired.
  2. Serve warm and enjoy your delicious, protein-packed breakfast muffins!

Tips:

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheating: Microwave for 30–60 seconds or reheat in an air fryer for crispiness.
  • Customize: Add spinach, mushrooms, or diced tomatoes for extra veggies.
  • Freeze-Friendly: Freeze individually wrapped muffins for up to 3 months.

Weight Watchers Points:

  • Approximately 2–3 WW Points per muffin (depending on your WW plan and exact ingredients used).

These Loaded Hashbrown Breakfast Muffins are a healthy, easy, and satisfying way to start your day. Perfect for busy mornings or meal prep, they’re sure to become a breakfast favorite! 🥔🧀🍳 Enjoy! ❤️✨