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Ingredients
- 3 Cups Frozen Potatoes O'Brien with Onion & Peppers - thawed*
- Olive Oil
- 1 Large Avocado - chopped**
- 6 Large Eggs
- 3 Tablespoons Whole Milk
- 1/4 teaspoon Sea Salt
- 1/8 teaspoon Ground Pepper
- 1 Cup Shredded Mild Cheddar Cheese
Instructions
- Preheat oven to 375°F
- Spray 12 standard muffin tins with nonstick.
- Coat potatoes with a generous amount of olive oil. (really grease them up to prevent sticking)
- Transfer potatoes to muffin tins and bake for 25-30 minutes or until light brown.
- Remove potatoes from oven and top with chopped avocados.
- Lightly beat eggs with milk, salt and pepper.
- Pour egg mixture into muffin tins.
- Top each with shredded cheese.
- Bake 15 minutes. Remove and cool for 5 minutes.
- Serve with fresh cilantro, Avocados and hot sauce.
Notes
*You can find this ingredient in the frozen aisle next to the hashbrowns.
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