Sort ingredients
pincottk
QR Code
Listen
Pdf
Preheat oven 350℉. Grease the wells of a muffin pan. We highly recommend you use a silicone muffin pan for easy release of the egg muffins from the pan.
On medium high heat, brown the chickpeas in a skillet or pan. drain and remove from pan. Place on a plate with a paper towel. Set aside.
To the skillet or pan over medium high add a little cooking fat. Once hot, add the hash browns and cook until lightly brown. Split the hash browns up amongst the muffin wells.
Now to the skillet, add additional cooking fat if needed as well as the peppers and onions. Saute until tender and cooked through.
Top the hash browns with chickpeas and top the chickpeas with the peppers and onions.
In the bowl crack the eggs and add the salt and pepper. Whisk well. Pour the eggs into the muffin wells over the hash browns, chickpeas and peppers. Muffin wells will be full.
Bake for 18-22 minutes or until centers of egg muffins are firm and cooked through. Remove from the oven and let set for 5-10 minutes before serving.