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.
Serves:
Ingredients
- 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
- ¼cupmilk
- ¼cupscallions,chopped, from about 2 stalks
- 10ozspinach,package frozen, thawed and squeezed
Instructions
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Preheat oven to 450 degrees F.
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Grease a standard 12 well muffin tin generously with cooking spray.
To make hash brown cups:
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In a medium bowl, combine shredded potatoes, shredded cheese, melted butter, ½ teaspoon of salt, and ½ teaspoon of black pepper.
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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.
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Bake until brown and crispy for about 20 minutes, and remove from the oven.
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Reduce the oven to 375 degrees F.
To prepare the egg mixture:
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In a large bowl, whisk the eggs, milk, and ½ teaspoon of salt, and ¼ teaspoon of pepper until thoroughly combined.
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Stir in the chopped scallions and thawed and squeezed spinach. Make sure to break up any lumps of spinach.
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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.
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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.
Nutrition
- 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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