Broccoli Hashbrown Muffins

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Broccoli Hashbrown Muffins

Photo by: BrefCooking


Eat your broccoli :)


Cooking Time: 25
Recipes Makes: 8
Calories: 77
Carbs: 8.9
Fat: 3
Protein: 3.9

Ingredients Related Tips

  • 2 medium potatoes
  • Pinch of salt and pepper
  • 1 teaspoon olive oil
  • 1/2 head broccoli
  • 4 eggs
  • 1/4 cup milk


  1. Preheat the oven to 400°F.
  2. Scrub the potatoes clean and grate them with a cheese grater.
  3. Add the grated potato into a large bowl with a pinch of salt and pepper and the olive oil.
  4. Stir the grated potato so it’s well covered with the oil and seasoning.
  5. Evenly divide the potato between 8 muffin cup molds and press it down into the bottom of the cup and up the sides, covering as much of the inside of the cup as possible.
  6. Place the grated potato cups into the preheated oven and bake for 15 minutes, until golden.
  7. Meanwhile, wash the broccoli and chop it up into tiny pieces.
  8. Place the broccoli into a microwave-safe dish with a little bit of water and steam in the microwave for around 4 minutes, until softened.
  9. Crack the eggs into a medium-sized bowl and beat with the milk.
  10. Remove the potato cups from the oven and evenly divide the chopped broccoli between them.
  11. Pour the beaten egg mixture into each of the potato cups on top of the broccoli and bake in the oven for a final 15 minutes, until the tops are golden brown and puffy.

from BrefCooking - more here!!

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