Hash Brown Veggie Egg Cups
User Reviews
4.6
36 reviews
Excellent
Hash Brown Veggie Egg Cups
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
Hash Brown Crust:
- 3 cups shredded hash browns, thawed and patted dry
- 2 tablespoons butter, melted
- ¼ teaspoon salt
- Pinch black pepper
Meat + Veggies (see note):
- ½ cup cooked, crumbled bacon
- ½ cup small diced red bell pepper
- ½ cup chopped baby spinach
- ½ cup shredded cheddar cheese
Eggs:
- 8 large eggs
- ¼ cup milk
- ½ teaspoon salt
- Pinch black pepper
Instructions
- Preheat the oven to 400 degrees F. Lightly spray a 12-cup muffin tin with nonstick cooking spray.
- In a small bowl, toss the thawed hash browns with the butter, salt and pepper. Divide the hash brown mixture evenly among the muffin cups. Using lightly greased fingers or a 1/4-cup measuring cup, press the hash browns tightly and evenly into the bottom and up the sides to create a small nest or cup.
- Bake the hash browns for 10-15 minutes until the edges are golden. Add time as needed (but take care not to burn).
- Sprinkle a couple tablespoons of chopped bacon, bell peppers and spinach (or whatever add-ins you are using) evenly in the bottom of each baked hash brown cup.
- Whisk together the eggs, milk, salt and pepper until well-combined. Pour the egg mixture evenly over the veggies in each cup. The cups can be filled up to 3/4 full without overflowing (the egg puffs tall but doesn't spill over). Sprinkle cheese on top of the egg mixture.
- Reduce the oven temperature to 375 degrees F. Bake the egg cups for 13-15 minutes until the eggs are baked through and set (not jiggly in the center). The eggs will puff quite a bit over the rim of the muffin tin then fall a bit as they cool.
- Immediately out of the oven (or within the first couple of minutes), loosen around the edges of each muffin cup with a butter knife or rubber spatula and remove the egg muffins from the tin to a cooling rack or tray. Serve warm or at room temperature (or chilled!).
Notes
- Meat + Veggies: the add-ins for this recipe are just a starting point - both for the amounts to use and the different ingredients. Change them up to other veggies you have on hand or prefer. Same with the meat and cheese.
- Make-Ahead: these hash brown veggie egg cups store great in the refrigerator for several days and they also freeze well.
- Frozen Hash Browns: it's important to thaw the hash browns before using, otherwise they are soggy and don't brown as well. I spread the frozen hash browns on a thin layer of paper towels; they thaw quickly at room temperature.
Nutrition Information
Show Details
Serving
1 egg cup
Calories
145kcal
(7%)
Carbohydrates
10g
(3%)
Protein
8g
(16%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Cholesterol
138mg
(46%)
Sodium
332mg
(14%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 12egg muffins
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 egg cup | |
| Calories | 145kcal | 7% |
| Carbohydrates | 10g | 3% |
| Protein | 8g | 16% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 138mg | 46% |
| Sodium | 332mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
36 reviews
Excellent
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