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Cheesy Spinach and Artichoke Hashbrown Muffin Cups

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Ingredients

Adjust Servings:
1 (8 -10 ounce) package frozen chopped spinach (thawed)
2 (12 ounce) cans artichoke hearts, chopped
1 cup cream cheese (either pre softened of whipped)
1 cup grated parmesan cheese
1/2 cup grated romano cheese
1/4 cup alfredo sauce
8 slices bacon (cooked and crumbled)
1 bunch green onion, chopped (enough for garnishing)
1 cup shredded italian cheese blend (mozzarella, provolone, parm, romano, for spinach mixture)
1 (20 ounce) bag simply potatoes; shredded hash browns
1/2 teaspoon salt
1/2 teaspoon garlic
1/2 teaspoon pepper
1/2 cup shredded italian cheese blend (mozzarella, provolone, parm, romano, for potato mixture)
2 tablespoons olive oil

Nutritional information

223.6
Calories
148 g
Calories From Fat
16.5 g
Total Fat
8 g
Saturated Fat
42.1 mg
Cholesterol
498.7 mg
Sodium
9.9 g
Carbs
5.7 g
Dietary Fiber
1.7 g
Sugars
10.8 g
Protein
174g
Serving Size

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Cheesy Spinach and Artichoke Hashbrown Muffin Cups

Features:
    Cuisine:

    Ready, Set, Cook! Special Edition Contest Entry: A cheesy and savory appetizer

    • 70 min
    • Serves 12
    • Easy

    Ingredients

    Directions

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    Spinach and Artichoke Hashbrown Cups, Ready, Set, Cook! Special Edition Contest Entry: A cheesy and savory appetizer, Ready, Set, Cook! Special Edition Contest Entry: A cheesy and savory appetizer


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    Steps

    1
    Done

    Preheat Oven to 350.

    2
    Done

    in a Large Mixing Bowl or Food Processor Mix Together Spinach, Artichokes, Cream Cheese, Alfredo Sauce, Grated Parmesan, and Grated Romano.

    3
    Done

    Mix Until All Ingredients Are Fully Incorporated With One and Other.

    4
    Done

    Add Salt and Pepper to Taste.

    5
    Done

    Set Bowl Aside.

    6
    Done

    in Another Large Mixing Bowl Mix Together Hash Browns, Salt, Pepper, Garlic Powder, Shredded Cheese, 2 Tablespoons of Olive Oil and Egg Whites Together.

    7
    Done

    Make Sure That All Ingredients Are Mixed Well Together.

    8
    Done

    Prepare a Muffin Tin With Non Stick Cooking Spray.

    9
    Done

    Fill Each Muffin Compartment With the Potato Mixture. Make Sure That the Mixture Covers the Bottom and Sides of Each Compartment Leaving in Nest Like Hole on the Center For Filling Later.

    10
    Done

    Bake in Preheated Oven For 15 Minutes of Until Golden or Until Desired Crispiness Is Achieved.

    11
    Done

    Fill Each Cup With the Spinach Mixture.

    12
    Done

    Top Each Cup With Italian Shredded Cheese.

    13
    Done

    Bake For 7-12 Minutes or Until Cheese Is Bubbling and Golden Brown.

    14
    Done

    Remove the Cups from Muffin Pan.

    15
    Done

    Top With Bacon and Green Onions.

    Avatar Of Giana Wiley

    Giana Wiley

    Cheese connoisseur exploring the world of artisanal and flavorful cheeses.

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