How To Make Cheesy Hash Brown Egg Bites
Made of savory egg muffins with a crunchy hash brown crust, these hash brown egg bites are a perfect dish for any meal of the day.
- 4cupspotatoes,shredded from 2-peeled russet potatoes, squeezed of moisture
- 4tbspsalted butter
- 1tspkosher salt,divided
- ¾tspfreshly ground black pepper,divided
- ½cupcheddar cheese,shredded
- 10large eggs
- ¼cupscallions,chopped, from about 2 stalks
- 10ozspinach,package frozen, thawed and squeezed
Preheat oven to 450 degrees F.
Grease a standard 12 well muffin tin generously with cooking spray.
To make hash brown cups:
In a medium bowl, combine shredded potatoes, shredded cheese, melted butter, ½ teaspoon of salt, and ½ teaspoon of black pepper.
Using your fingers, a spoon, or a shot glass to help form the cups, press the mixture firmly and evenly into the bottoms and up the sides of each well.
Bake until brown and crispy for about 20 minutes, and remove from the oven.
Reduce the oven to 375 degrees F.
To prepare the egg mixture:
In a large bowl, whisk the eggs, milk, and ½ teaspoon of salt, and ¼ teaspoon of pepper until thoroughly combined.
Stir in the chopped scallions and thawed and squeezed spinach. Make sure to break up any lumps of spinach.
Using a ¼ cup measuring cup, ladle the egg mixture into the muffin tins with the hash brown cups. Bake until eggs have puffed and set for about 15 to 17 minutes.
Let cool slightly and then use a knife or a small rubber spatula to loosen the edges of each hash brown cup, gently remove and serve.
- Calories: 163.91kcal
- Fat: 9.97g
- Saturated Fat: 4.92g
- Trans Fat: 0.24g
- Monounsaturated Fat: 3.03g
- Polyunsaturated Fat: 1.09g
- Carbohydrates: 10.46g
- Fiber: 1.71g
- Sugar: 0.97g
- Protein: 8.49g
- Cholesterol: 171.29mg
- Sodium: 306.01mg
- Calcium: 98.96mg
- Potassium: 419.54mg
- Iron: 1.82mg
- Vitamin A: 227.73µg
- Vitamin C: 16.88mg
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