Veronika has officially moved up from Hello magazine (the Highlights edition for tots aged 0 to 2) to the company’s High 5 magazine, aimed at 2 to 5 year olds. And that meant she was ready for her first recipe side-by-side with me!
To start, I did a little grown-up prep and chopped 1/4 cup green onions and 1/4 cup red bell pepper. Set aside.
Meanwhile, thaw 1 (16-ounce) package shredded hash browns. Drain in a colander and transfer to a large bowl.
Time for Veronika to join in! She helped stir in the green onions and bell pepper, 3/4 cup shredded non-dairy cheddar, 3/4 cup shredded non-dairy Parmesan, and 1/2 teaspoon salt.
Next, she lined muffin cups with cupcake liners, proudly depositing each one!
I helped her spoon some of the hash brown mixture into each cup, tamping each one down as needed (You can use your fingers or the back of a spoon for this step).
Finally, together we drizzled each portion with 1 tablespoon non-dairy creamer; the slightly nutty flavor of almond-based creamer was nice with the rest of the flavors.
Bake at 350 degrees F for 1 hour, then let cool slightly before serving. These were fantastic as part of a breakfast-for-dinner night, including vegan bacon and breakfast burritos!