INGREDIENTS

Organic cooking oil spray

1 16-ounce bag frozen organic hash browns, thawed

1 tablespoon organic extra virgin olive oil

1/2 small onion, chopped

1/2 cup chopped mushrooms (use a variety for extra flavor, like crimini, oyster, shiitake)

2 tablespoons chopped green onion

6-7 organic free-range eggs

1/2 cup shredded organic cheese

Sea salt

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DIRECTIONS

STEP ONE: CREATE THE CUPS

Spray the mini-mun pan with cooking oil. Press thawed hash browns in an even layer on the bottom and sides of each muffin cup. Season lightly with salt and bake at 350 °F until light golden brown.

STEP TWO: FILLING PREP

Heat olive oil to medium-high and sauté the onions and mushrooms until soft. Season lightly with salt and set aside to cool. Whisk eggs and season with salt. Add green onions and mushroom onion mixture, then stir to combine. Fill each mun cup almost to the top with omelet mixture, then top with cheese.

STEP THREE: BAKE AND SERVE

Bake at 350°F until cheese is golden and eggs pull away from the sides of the pan. Just as with a traditional omelet, you can depend on your eyes to tell you when it’s cooked through. And you can always poke the center with a toothpick if you’re still not sure. Let cool a few minutes before gently lifting out of the pan to serve.