Omelette Muffins

Ingredients
4 eggs
cup of milk
tsp baking powder
tsp oil
salt and pepper
marble cheese (grated)
omelette fillings- onion and pepper
1.

Preheat oven to 375 F

2.

Chop onion and pepper and cook in frying pan on medium heat until soft

3.

Spray a 6 spot muffin tin with pam

4.

Fill each muffin spot with cooked onion and pepper

5.

Sprinkle shredded cheese on each spot

6.

Mix egg, milk, baking powder, oil, and salt & pepper in a mixing bowl

7.

Pour egg mixture into a liquid measuring cup for easier pouring

8.

Pour egg mixture into each muffin cup not quite to the top

9.

Bake for 20-25 min

10. Let stand for 5 min before serving

Hashbrowns
Ingredients

2 russet potatoes, peeled

2 tablespoons butter

salt and ground black pepper to taste

1 pinch seasoning salt

Directions

1.

Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy, drain, and
cover potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes
well, pat dry with paper towels, and squeeze out any excess moisture.

2.

Heat clarified butter in a large non-stick pan over medium heat. Sprinkle shredded potatoes
into the hot butter and season with salt, black pepper, seasoning salt.

3.

Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Continue to cook
and stir until potatoes are browned all over, about 5 more minutes.