Description
Crispy Hash Brown Egg cup are the ultimate breakfast solution, blending the perfect balance of crispy, savory, and rich flavors in one delectable package.
Ingredients
- 2 large russet potatoes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoon olive oil
- 12 large eggs
- 1 cup shredded cheddar cheese
- 1/2 cup diced bell peppers (optional)
- 1/4 cup chopped green onions (optional)
- Cooking spray or olive oil for greasing
Instructions
1. Preheat your oven to 400°F (200°C).
2. Grate the peeled russet potatoes using a box grater or food processor. Squeeze out as much moisture as possible using a clean kitchen towel.
3. Toss the drained shredded potatoes with salt, black pepper, garlic powder, onion powder, and olive oil until evenly coated.
4. Evenly distribute the seasoned potato mixture into a greased 12-cup muffin tin, pressing firmly to create a nest shape.
5. Bake the hash brown cup for 25-30 minutes, or until golden brown and crispy around the edges.
6. Crack one egg into the center of each hash brown nest.
7. Return the muffin tin to the oven and bake for an additional 12-15 minutes, or until the eggs are set to your desired doneness.
8. Sprinkle shredded cheddar cheese over the top of the eggs during the last 2-3 minutes of baking.
9. Allow to cool for a few minutes before removing from the muffin tin and serve warm.
Notes
Leftover Crispy Hash Brown Egg cup can be stored in an airtight container in the refrigerator for up to 4 days. They reheat beautifully in the oven or microwave.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 200mg