Potato Cheddar and Chive bakes make a delicious breakfast, lunch, or snack and are great for meal prep!
Preheat Oven: Preheat your oven to 375°F
Put hashbrowns in a large mixing bowl.
Add Cheese and Chives: Sprinkle the shredded cheddar cheese and chopped fresh chives over the layer of hashbrowns.
Prepare Cream Mixture: In a mixing bowl, whisk together the heavy cream, eggs, minced garlic, salt, and pepper until well combined.
Pour the egg mixture over the potato mixture and whisk.
Using a cookie Scoip, fill each muffin tin with the mixture.
Bake for 25 minutes. I recommend broiling for a few minutes at the end to get the potatoes crispy on the outside.
Remove from the oven and serve.