Hashbrown Egg Cups
User Reviews
4.6
14 reviews
Excellent
Hashbrown Egg Cups
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These delicious hash brown egg cups are a perfect gluten free brunch option.
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Ingredients
- 20 oz hash browns refrigerated
- 1 cup cheddar cheese grated, divided
- 1 tsp sea salt kosher
- ½ tsp black pepper ground
- ¼ tsp paprika
- 8 egg large
- 2 tbsp half and half
- 4 lices Bacon cooked, crumbled
- parsley for garnish, fresh, chopped
Instructions
- Preheat oven to 450 degrees. Generously spray a standard size muffin tin pan with baking spray, set aside. This will help the hash browns not stick to the pan
- In a large mixing bowl, combine the hash browns, 1/2 cup cheese, salt, pepper, and paprika. Press the mixture into the bottom, creating a nest.
- Place in oven and bake for 20 minutes. Reduce heat to 350 degrees.
- In a medium mixing bowl whisk together the remaining 1/2 cup of cheese, eggs, milk, and bacon. Pour into the baked hash browns, then return to the oven to bake for 12-15 minutes or until fully set.
- Remove from the oven and allow to cool in the tins for 5 minutes before removing.
- Garnish with a pinch of salt and pepper, and freshly chopped parsley. Serve immediately. Enjoy!!
Equipments used:
Nutrition Information
Show Details
Serving
1g
Calories
472kcal
(24%)
Carbohydrates
29g
(10%)
Protein
18g
(36%)
Fat
32g
(49%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
20g
(118%)
Cholesterol
276mg
(92%)
Sodium
1273mg
(53%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 12cups
Amount Per Serving
Calories 472 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 472kcal | 24% |
| Carbohydrates | 29g | 10% |
| Protein | 18g | 36% |
| Fat | 32g | 49% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 20g | 118% |
| Cholesterol | 276mg | 92% |
| Sodium | 1273mg | 53% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
14 reviews
Excellent
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