Broccoli, Potato & Cheese Egg Muffin Cups
Make your favorite omelet portable and poppable.
- 20 oz. bag shredded potatoes
- 1 t kosher salt
- 1 t dry mustard
- 1 c shredded cheddar cheese
- 1 lb frozen broccoli florets cooked as per package instructions
- 12 eggs lightly beaten
Preheat oven to 350°F and lightly grease or spray two muffin pans.
In a large bowl, combine all of the ingredients and mix thoroughly.
Divide the mixture evenly between 24 muffin cups.
Bake for 20-25 minutes, or until eggs are set ad top is lightly golden brown.