Breakfast muffins


March 13, 2015

Breakfast muffins 0 0 5 0
  • Prep: 10 mins
  • Cook: 1 hr 30 mins
  • 10 mins

    1 hr 30 mins

    1 hr 40 mins

  • Yields: 6


2 handfuls of crumpled up hash browns (I use potato gems)

2-3 spoons of canned cream of chicken soup

1 diced mushroom

1/2 onion

2 slices of diced tomato

tablespoon of garlic granules

tablespoon of chives

handful of diced bacon

2 eggs (optional)

grated cheese to top


1Break apart the hash browns/potato gems and combine with all the other ingredients except the cheese.

2When combined spray your muffin tray with cooking oil and fill with mixture.

3Now add a little cheese and pop in the slow cooker.

4Cook on high for 1.5hrs

5* if you would prefer to have it without the egg you can but add a little less chicken soup or add more hash brown/ other ingredients

Submitted by Kelly Hicks


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