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- 1 cup(s) country style hash browns thawed
- 1 can(s) HEB diced tomatoes with green chiles drained
- 1 cup(s) HEB shredded mexican blend cheese
- 6 eggs
- 1 cup(s) HEB real eggs
- 1/4 cup(s) HEB lowfat milk
- 1 teaspoon(s) garlic powder
- salt and pepper
- 1. Preheat oven to 375 degrees.
- 2. Spray a 12 muffin tin with nonstick cooking spray.
- 3. Place 1 tbl each of hash browns, tomatoes, and cheese in each muffin cup.
- 4. In a large bowl, stir together eggs, real eggs, milk and garlic powder.
- 5. Pour egg mixture into each muffin cup until 3/4 full.
- 6. Sprinkle remaining cheese over eggs.
- 7. Bake 15 mins or until eggs are cooked through. Salt and pepper to taste. Top with Starwberry Pico.
This recipe is a personal recipe added by LMStone61 and has not been tested or endorsed by MyRecipes.
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