Breakfast Hash Brown Cups
User Reviews
4.7
9 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
1 hr 5 mins
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Servings
12 servings
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Course
Breakfast
Breakfast Hash Brown Cups
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Tender-crisp hash browns topped with eggs, bacon, spinach and mushrooms. Easy to make and so perfect to serve large crowds!
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Ingredients
- 1 20-ounce package refrigerated hash brown potatoes
- 4 large eggs
- 2 tablespoons milk
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- Kosher salt and freshly ground black pepper to taste
- 2 lices Bacon diced
- 8 ounces cremini mushrooms thinly sliced
- 1 bell pepper diced
- 1 cup chopped baby spinach
- ½ cup shredded Monterey jack cheese divided
Instructions
- Preheat oven to 375 degrees F. Lightly coat a 12-cup muffin tin with nonstick spray.
- Divide potatoes into each of the 12 muffin tins, pressing carefully to make sure there is an opening in the center. Place into oven and bake for 22-25 minutes, or until golden brown; set aside.
- In a medium bowl, whisk together eggs, milk, Worcestershire and hot sauce; season with salt and pepper, to taste. Set aside.
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; drain excess fat, reserving 1 tablespoon in the skillet.
- Add mushrooms and bell pepper to the skillet. Cook, stirring occasionally, until tender, about 4-5 minutes. Stir in egg mixture until the eggs are completely set, about 3-4 minutes. Stir in spinach, 1/4 cup cheese and bacon until the spinach has wilted, about 2 minutes.
- Spoon egg mixture into the muffin tins and sprinkle with remaining 1/4 cup cheese. Place into oven and bake for 3-4 minutes, or until the cheese has melted.
- Serve immediately.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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