Baked Hashbrown & Egg Cups
Baked Hashbrown & Egg Cups are a delicious and convenient breakfast option that combines crispy hashbrowns with perfectly baked eggs. Each cup features a golden, crunchy hashbrown base, topped with a baked egg, creating a satisfying blend of textures in every bite. Easy to prepare and ideal for meal prepping, these cups are perfect for busy mornings, brunches, or as a grab-and-go snack. Customize with your favorite cheese, herbs, or veggies to make them your own!
Ingredients:
1/2 Red Potato (large, shredded)
1/2 tsp Extra Virgin Olive Oil
Sea Salt & Black Pepper (to taste)
2 Egg
Directions:
1. Preheat the oven to 375°F (190°C). Line a muffin tray with liners or use a silicone muffin tray.
2. Wrap the shredded potato in paper towel and squeeze out all of the excess liquid. Transfer it to a large mixing bowl. Add oil, salt, and pepper, and mix to combine.
3. Scoop the potato mixture into each muffin cup until it is all used up. Using your fingers, create a hole in the center of each one, then crack an egg into each of the holes. Season with more salt and pepper, if desired.
4. Bake in the oven for 30 minutes or until cooked through. Remove from the muffin tray. Enjoy!
Notes:
Leftovers
Refrigerate in an airtight container for up to five days. Freeze for up to three months.
Serving Size
One serving is equal to two egg cups.
More Flavor
Add garlic and onion powder to the potato mixture.
Additional Toppings
Shredded cheese.
Nutrition: (Amount per serving)
Calories 237
Cholesterol 372mg
Fat 12g
Sodium 161mg
Carbs 18g
Vitamin A 547IU
Fiber 2g
Vitamin C 9mg
Sugar 2g
Calcium 67mg
Protein 15g
Iron 3mg
