Hash Brown Veggie Egg Cups
Ingredients
Hash Brown Crust
-
3
cups
shredded hash browns, thawed and patted dry
-
2
tablespoons
butter, melted
-
¼
teaspoon
salt
-
pinch
black pepper
Meat + Veggies
-
½
cup
cooked, crumbled bacon
-
½
cup
small diced red bell pepper
-
½
cup
chopped baby spinach
-
½
cup
shredded cheddar cheese
Egg Mixture
-
8
large
eggs
-
¼
cup
milk
-
½
teaspoon
salt
-
pinch
black pepper
Instructions
- Preheat the oven to 400°F and lightly spray a 12-cup muffin tin with nonstick cooking spray.
- In a bowl, mix the thawed hash browns with melted butter, salt, and pepper.
- Divide the hash brown mixture among the muffin cups, pressing it tightly into the bottom and sides to form cups.
- Bake the hash browns for 10-15 minutes until the edges are golden.
- Add chopped bacon, bell peppers, and spinach to each baked hash brown cup.
- Whisk together the eggs, milk, salt, and pepper, then pour the mixture over the veggies in each cup.
- Sprinkle cheese on top of the egg mixture.
- Reduce the oven temperature to 375°F and bake for an additional 13-15 minutes until the eggs are set.
- Remove the egg cups from the muffin tin while warm using a butter knife or spatula.
Nutrition Facts (estimated)
Servings
12
Calories
145
Total fat
8g
Total carbohydrates
10g
Total protein
8g
Sodium
332mg
Cholesterol
138mg
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