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Breakfast muffins
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Serving:
6
Prep Time
10
minutes
mins
Cook Time
1
hour
hr
30
minutes
mins
Total Time
1
hour
hr
40
minutes
mins
Ingredients
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
Instructions
Break apart the hash browns/potato gems and combine with all the other ingredients except the cheese.
When combined spray your muffin tray with cooking oil and fill with mixture.
Now add a little cheese and pop in the slow cooker.
Cook on high for 1.5hrs
* 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
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