Hash Brown Breakfast Cups
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Details
Cook Time: 35 mins
Servings: 12- A fun and easy breakfast dish made with crispy hash browns, fluffy scrambled eggs, and gooey cheese, all baked in a muffin tin.
Ingredients
- 20 oz. frozen shredded hash browns, thawed
- 1 1/4 cup cheddar, shredded
- 1 tablespoon olive oil
- 12 eggs
- Salt and pepper to taste
- n/a
Instructions
- In a bowl, combine hash browns, one cup of cheddar (100 g), salt, pepper, and olive oil.
- Divide hash brown mixture into the cups of a 12-cup muffin tin. Press the hash browns down firmly along the shape of the cups. Bake at 400°F (200°C) for 20 minutes to set the cups.
- Crack an egg into each cup and sprinkle some salt, pepper, and the remaining cheddar on top. Bake again at 350°F (180°C) for 13-15 minutes, or until the egg whites have set.
- After they have cooled, remove cups by running a knife along their edges. Serve with all the toppings you desire!
- Enjoy!
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