HASH BROWN MUFFINS

5 EGGS
4 TABLESPOONS YOGURT
1/2 TEASPOON SALT
1/2 TEASPOON PEPPER
1/4 CUP CHIVES, CHOPPED
1/4 CUP BUTTER
1/4 CUP ONION, DICED
1/4 CUP RED BELL PEPPER, FINE DICED
2 TABLESPOONS YELLOW BELL PEPPER, FINE DICED
1 BAG SHREDDED POTATOES (NOT FROZEN)
1/2 CUP CHEDDAR CHEESE, GRATED
1/2 CUP MONTEREY JACK, GRATED


PREHEAT OVEN TO 350.


BEAT EGGS, YOGURT, CHIVES, SALT AND PEPPER TOGETHER.


IN A LARGE SKILLET, MELT BUTTER;  SAUTE PEPPERS AND ONIONS FOR ABOUT 2 MINUTES. 


ADD SHREDDED POTATO AND COOK UNTIL GOLDEN BROWN.


REMOVE FROM HEAT AND COOL.


IN A MUFFIN PAN PLACE 2 TABLESPOONS POTATO MIXTURE IN EACH AND PRESS UP SIDES TO FORM A CUP.


COMBINE CHEESE AND PLACE 2 TABLESPOONS IN EACH CUP.


TOP WITH REMAINING POTATO MIXTURE.


STIR EGG MIXTURE AND CAREFULLY POUR INTO EACH CUP (DO NOT OVERFILL).


BAKE FOR 25 MINUTES UNTIL KNIFE COMES OUT CLEAN.


MAKES 12 MUFFINS.