Long time between posts nowadays, eh? I end up going back and making some things repeatedly (because they're good) and also during the holidays, we end up being out more often then usual and other people cook for us (which is nice). These, for example, are from Karen's dad. They were a great breakfast in cute little individual portions.
8 oz. package button mushrooms, sliced
1 small red pepper, diced
3 cloves garlic, minced
1.5 cups frozen hash browns
2 tsp paprika
pinch each salt and pepper
1/3 cup milk
1 tbsp dijon mustard
2 green onions, diced
1/2 cup finely crumbled feta
Preheat oven to 375F. Heat an oiled nonstick pan over medium heat and cook mushrooms until browned at the edges. Add peppers, garlic, hash browns, paprika, salt and pepper. Stir until potato has heated through. Set aside to cool.
In large bowl whisk eggs with milk, dijon, salt and pepper.
Oil a large muffin tin, fill each cup with potato and pepper mixture, top with feta and green onions, then pour over egg mixture to fill in. Bake for 25 to 30 minutes.