Hashbrown Egg Cups
Ingredients
The base
-
3
cups
Refrigerated Hashbrowns
-
½
cup
Finely-Grated Cheddar Cheese
-
¼
cup
Butter
-
12
large
Eggs
Optional garnishes
-
6
slices
Crispy Bacon
-
to taste
Chives
Instructions
- Preheat your oven to 400°F.
- Grease a standard muffin tin thoroughly with oil or butter.
- In a bowl, combine hashbrowns, cheese, and melted butter.
- Fill each muffin tin cavity with the hashbrown mixture, pressing it into the bottom and sides.
- Bake for 23 minutes, then remove from the oven.
- Press down in the center of each cup to create a well for the eggs.
- Crack an egg into each cup.
- Bake for an additional 12 minutes until the eggs are cooked to your liking.
- Let cool for about 20 minutes before gently removing each cup.
- Garnish with bacon, chives, or any desired toppings.
Nutrition Facts (estimated)
Servings
12 Cups
Calories
250
Total fat
18g
Total carbohydrates
15g
Total protein
12g
Sodium
300mg
Cholesterol
186mg
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