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  • I LOVE these hash brown egg cups. They're fairly simply and so fun to present, especially to guests.

Ingredients

  • 6 large potatoes coarsely shredded (or bag of refrigerated hash browns, NOT frozen as they're too wet)
  • 1/2 c melted butter
  • 1 cup of each add in of your choice (peppers, mushrooms, onions, tomatos, bacon etc....whatever you want to add to your eggs)
  • salt & pepper
  • 8 eggs (beaten)
  • 2/3 c. milk or cream
  • 2 slices American cheese
  • 1 c. shredded cheddar cheese
  • 1/2 c. shredded swiss cheese
5 (Rated by 3 moms)
PREP TIME 20 Min READY IN 50 Min
COOK TIME 30 Min SERVINGS 6
MEAL/COURSE Breakfast
COOKING METHOD Oven

Preparation

  1. Preheat oven to 400 degrees.
  2. Spray muffin tins well.
  3. Mix shredded potatoes, melted butter and salt and pepper in bowl so completely coated.
  4. Gently form shredded potatoes to regular size muffin tins up along the sides and bottom to form a "cup".
  5. Bake 10 - 12 minutes until beginning to brown.
  6. In seperate bowl, mix all three cheeses together (you will need to shred american cheese into pieces)
  7. In seperate bowl add eggs and milk and whisk until well mixed.
  8. Remove potato cups from oven and fill up the hashbrown cups with any add ins you choose and top with the cheese mixture, dividing equally among the muffin tins.
  9. Pour in the beaten eggs dividing equally among the muffin tins.
  10. Bake for an additional 11 - 13 minutes until the eggs are set. Insert a toothpick and if it comes out clean, they're done.
  11. Let rest for a minute or two before removing from the tins.
  12. Serve and Enjoy!

Rating

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