Hash Brown Breakfast Muffins with Poblano Peppers and Gouda Cheese
A lively portion-controlled breakfast you can make ahead and reheat easily!
HHot or Mild Breakfast Sausage Scallions Poblano Peppers Prepared Shredded Hash Browns
Shredded Gouda Cheese Eight Eggs Whole or Reduced-Fat Milk
Roast, peel and chop Poblano peppers. If you have some in the freezer you've already done, yay you!
Brown the breakfast sausage and cook the scallions. Be sure to drain off any extra fat.
Combine the eggs and milk and pour it into prepared muffin pans.
Combine the sausage, hash browns, Poblano peppers and Gouda cheese then place in the egg-milk blend.
Bake and that's it!
This recipe makes a big batch so you’ll have some to freeze for a tasty breakfast any day!
Find this and other easy gourmet recipes at www.fromachefskitchen.