Hash Brown Egg Cups
These egg cups are so fun to make! You can make them ahead and keep them in the fridge for easy breakfast on the go.
Hash Brown Egg Cups
These egg cups are so fun to make! I always thought frozen hash browns were already fried and I was wrong! They are simply just shredded so it's a great ingredient to incorporate into these egg cups. Feel free to get creative with the ingredients. You can add all sorts of things like deli turkey, egg whites instead of regular eggs or top them with avocado.
Ingredients
- 1.5 cups Shredded Hash Brown thawed
- 4 Eggs
- .5 tsp Salt
- .5 tsp Pepper
- .5 tsp Paprika
- .5 tsp Onion Powder
- .5 tsp Garlic Powder
- 2 Strips of Turkey Bacon Cooked and crumbled
- 1 Handful of reduced fat shredded cheese
Instructions
- Preheat oven to 450
- In a large bowl, mix your hash browns, handful of shredded cheese and all the spices. Make sure they are completely thawed.
- Spray a 6 cup muffin tin well with non stick spray
- Divide hash brown mixture evenly amongst muffin cups. Press into each cup and mold.
- Bake at 450 for 20 minutes
- While your cups are baking, whisk your eggs well. Feel free to add another handful of cheese. Once whisked, add in crumbled turkey bacon.
- Once your cups are done baking, pour in the egg mixture evenly amongst the cups.
- Lower the oven temperature to 350 and bake your cups for 15 minutes or until fully set. You will know if they are ready if you give the pan a shake and the eggs do not wiggle.
- Let the cups cool down for 5 minutes before removing.