Gluten Free Dairy Free Breakfast Bites
Hashbrowns, dairy free cheese and egg load these mini Breakfast Bites with satisfying staying power. Not only are they are easy to prepare but their classic simplicity is sure to please everyone in your family. Plus you can even just grab them and go!
Ingredients
- 3 ½ cups Hashed Brown Shreds, Frozen
- 4 individual Egg
- ½ cups Cheddar Cheese, Shredded, Dairy Free
- ¼ cups dice Onion
- ⅛ teaspoons Garlic Salt
- ⅛ teaspoons Black Pepper
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Combine all ingredients.
- 1084780 Upgrade to a paid membership 3505 to unlock all instructions 98578
- 5009931 Upgrade to a paid membership 75320 to unlock all instructions 20003
- 666784 Upgrade to a paid membership 44183 to unlock all instructions 41697
- 3831155 Upgrade to a paid membership 22723 to unlock all instructions 53655
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- 6800987 Upgrade to a paid membership 85925 to unlock all instructions 5679
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Combine all ingredients.
- Spoon into greased mini muffin pan.
- Bake at 350 for 30 minutes or until golden brown and crispy.
- Let cool.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- 5 bites Amount Per Serving
- Calories
- 225
- Total Fat
- 9g
- Saturated Fat
- 3g
- Trans Fat
- 0g
- Cholesterol
- 226mg
- Sodium
- 629mg
- Total Carbohydrates
- 25g
- Fiber
- 0g
- Sugar
- 1g
- Protein
- 10g
- WW Freestyle
- 4
9 Comments
Join the discussionfound these to be dry and stuck to my muffin pan. I followed the recipe accordingly. If I try them again, I will use muffin liners as these stuck to my pan. 🙁
This look good, but I’m confused… are eggs not considered dairy? This states that it’s a dairy free recipe.
Eggs are not considered dairy but if you are sensitive to eggs you can use an egg substitute. Eggs are protein.
Eggs are not dairy. A lot of people associate eggs with dairy, but eggs have no dairy in them. Unless you are sensitive to whey or eggs themselves (or if you’re a vegan of course) you’re free to have eggs! 🙂
Which egg sub would work best for this recipe?
Probably flax seed and water see this post for specifics http://onceamonthmom.com/going…
Eggs are no where near related to dairy. Dairy comes from cows and eggs come from chickens. Just because grocery stores have included eggs in their dairy section many people are confused by that.
How many muffins does this make? Do you mean 4 eggs? Beaten?
Hi Sharon. Thanks for your question. This recipe should make 20 muffins (4 servings of 5 muffins each). It looks like you can just mix everything together, but good call, on beating the eggs. I would probably beat the eggs before mixing it all together. We’ll have our Menu Builder team review this recipe.