easy cheddar hash brown muffin cups

0 points

I made an easy cheddar hash brown muffin cup recipe.

It is perfect if you are looking to cut carbs and the best part it is zero weight watchers points per muffin.

This make-ahead recipe is a great meal prep option; frozen riced cauliflower and pre-shredded cheese make the prep a breeze.

The hearty combo of shredded hash browns, eggs, and cheese is sturdy enough to eat out of hand. and honestly you don’t even miss the actual potato ! No one will ever know that these are riced cauliflower

Refrigerate the cups for up to five days and reheat for 45 seconds to 1 minute in the microwave; or freeze for longer storage, thaw overnight in the fridge, and reheat for the same amount of time.

Thanks to a friend on facebook for sharing with me!

Be sure to check out our list of the best Weight Watchers snacksto take on the go. And if you’re not already a Weight Watchers member, sign up using my link to start for just $10/month.

easy cheddar hash brown muffin cups
Ingredients

10 ounce bag of rice Cauliflower
1/2 a cup of fat free cheddar cheese
2 eggs
salt and pepper/garlic powder
cooking spray

Instructions

Mix ingredients. I put them into 12 cup muffin tin after I sprayed it with nonstick.
Baked at 25 minutes at°375.

Feel free to sprinkle the potato mixture with some red pepper flakes or black pepper, if desired. Serve with some hot sauce on the side to really ramp up the spice factor.