Hash Brown Egg Casserole

Source: https://bellyfull.net/hash-brown-egg-casserole/

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Ingredients
8 precooked frozen hash brown patties (thawing is not necessary)
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
1 & 1/2 cups diced leftover ham (about 3/4 pound)
2 scallions , diced
9 large eggs
1 cup whole milk
1/2 teaspoon salt
1/2 teaspoon dry ground mustard , optional but recommended
1/4 teaspoon garlic powder

Instructions
Preheat oven to 350 degrees F. Grease a 9x13 baking dish.
Arrange frozen hash brown patties in the dish, in a single layer.
Sprinkle the cheeses, ham, and scallions evenly over the top of the hash browns.
In a large bowl, whisk together the eggs, milk, salt, mustard, and garlic powder.
Pour the custard evenly over the ham mixture.
Cover with foil and bake for 25 minutes. Remove foil and bake for another 20 minutes or until the edges are golden and a knife inserted in the center comes out clean.
Allow to cool for 5-10 minutes, then cut into portions and serve.

Healthy Peanut Butter Banana Muffins

Prep Time: 10 mins
Cook Time: 17 mins
Servings 12 Muffins

Ingredients
2 ripe large bananas mashed
¼ cup pure maple syrup
1/2 cup whole milk Plain Greek Yogurt
1 large egg
1/2 cup whole milk
1/2 cup creamy peanut butter
2 teaspoons vanilla extract
1 ¾ cups white whole wheat flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt

Instructions
Preheat oven to 425°F degrees. Line a 12-count muffin pan with muffin liners or spray with nonstick spray. Set aside.
In a medium bowl, mix the mashed bananas, maple syrup, yogurt, egg, milk, peanut butter and vanilla together until smooth.
In a large bowl, whisk together the flour, cinnamon, baking soda, baking powder, salt. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix the batter or you will have tough muffins.
Evenly distribute the batter between the muffin cups. (I use an ice cream scoop for easy portioning). Bake for 5 minutes at 425°F degrees. Keeping the muffins in the oven, reduce the oven temperature to 350°F and continue to bake for another 12 minutes or until a toothpick inserted in the center comes out clean.