A Girl & A Garnish

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A thirty-something’s adventure through the wild world of food.

Hash Brown & Egg White Muffins

Hash Brown & Egg White Muffins

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Attention brunch enthusiasts everywhere! Stay in this weekend and whip up this Hash Brown & Egg White Muffin recipe - inspired by a recipe courtesy of Skinny Taste - I promise that you won't regret it. You can use any veggies that you have on hand to customize the recipe and make it your own. Leftovers - if you have them - are easy to save for later and reheat in the microwave.IMG_6416Ingredients:- 1 1/2 cups shredded hash browns or potatoes- 1 cup egg whites- 3/4 cup onion, diced- 1/4 cup roma tomatoes, diced- 1/3 cup colby jack cheese (or your choice of cheese), diced- Salt, pepper, & garlic powder to tastePrep time: 10 minutes - Cook time: 50 minutesDirections:1. Preheat oven to 375 degrees. Spray a muffin tin with non stick cooking spray. Combine hash browns & 1/2 cup onion in a bowl and season to taste - use salt sparingly!IMG_64202. Fill each muffin cup with about 1/3 cup of hash brown mixture. Press against sides of tin to form a nest. Place in oven and bake for about 30 minutes, or until potatoes are golden brown.IMG_64223. While hash browns are baking - mix egg whites, remainder of onion, tomatoes, and cheese in a bowl - I also added some crushed red pepper for a little kick. Season to taste.IMG_64254. Remove baked hash browns from oven. Fill each cup with 3-4 tbsp. of egg white mixture. Return to oven and bake for about 18 more minutes, until egg whites are fully cooked.IMG_64305. Enjoy in your pjs with a mimosa in hand!IMG_6434XO,G&G

30 Years of California Spirit For American Cancer Society

30 Years of California Spirit For American Cancer Society

Simple Summer Pasta Salad

Simple Summer Pasta Salad