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Egg & Veggie Hash Brown Cups

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Print Recipe
Cuisine: American
Prep Method: Baked

Dish

Breakfast/BrunchSnack

Prep Time

5 Mins

Cook Time

40 Mins

Serving

Serves 12

Ingredients

+

Hash Brown Cups

  • 6 cup Hash browns, shredded, frozen
  • 3 Tablespoon Olive oil
  • 1 Tablespoon Rosemary, chopped
  • 2 teaspoon Paprika
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper
  • As needed Cooking spray
+

Egg & Veggie Mixture

  • 8 ea. Eggs
  • 3/4 cup Spinach, torn
  • 1/2 cup Tomatoes, diced
  • 1/2 cup Sharp cheddar, grated
  • To taste Salt and pepper
  • Garnish Chives, chopped

Preparation

  1. Preheat oven to 350 ºF degrees.
  2. Spray a muffin tin thoroughly with cooking spray.
  3. Allow hash browns to thaw. Place in a dry towel to remove any extra moisture.
  4. In a medium bowl, add hash browns, olive oil, rosemary, paprika, salt and pepper. Stir until well combined.
  5. Evenly scoop hash brown mixture into the twelve muffin cups and press firmly down on the bottom and side to create a cup or basket-like mold.
  6. Cook hash brown cups for 15–18 minutes and remove from oven.
  7. In another medium bowl, crack eight eggs and whisk together.
  8. Add spinach, tomatoes, cheese, and salt and pepper to taste. Stir until well combined.
  9. Evenly distribute egg mixture into hash brown cups and cook for 20–22 minutes.
  10. Allow to cool and using a knife to loosen hash brown cups from the pan.
  11. Optional: Garnish with chives.

Note

  • The serving size is 1 cup.

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Nutrition Facts Per Serving

Calories

150

Fat

9g

Sodium

190mg

Cholesterol

130g

Carbohydrates

13g

Fiber

1g

Protein

7g

Potassium

280mg

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