How To Make Hash Brown Egg Cups
Kick start the day with these hash brown egg cups that combine two breakfast classics into a lightly-filling baked dish that’s ready in just 35 minutes.
Serves:
Ingredients
- 20ozfrozen hash brown potatoes,thawed
- 6eggs
- ½cupmilk
- salt,to taste
- 1tbspbutter
- 10stripsbacon,cooked and crumbled
- 1½cupscheese,divided
Instructions
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Preheat oven to 400 degrees F.
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Press thawed hash browns into 12 greased muffin cups. Be sure to press potatoes into the sides and bottoms of the pan. Bake for 20 minutes or until golden brown.
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While potatoes are cooking, melt butter, add eggs, milk, and salt and cook until mostly cooked and no liquid remains. Add chopped bacon and 1 cup cheese and cook for 1 minute more or so.
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Spoon egg mixture into the potato cups, sprinkle with remaining cheese and bake for 5 more minutes. Let cool for 5 to 10 minutes before removing from muffin cups.
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Serve and enjoy.
Nutrition
- Calories: 251.94kcal
- Fat: 18.80g
- Saturated Fat: 7.96g
- Trans Fat: 0.27g
- Monounsaturated Fat: 6.73g
- Polyunsaturated Fat: 2.39g
- Carbohydrates: 9.54g
- Fiber: 0.66g
- Sugar: 0.88g
- Protein: 11.02g
- Cholesterol: 116.32mg
- Sodium: 311.67mg
- Calcium: 141.12mg
- Potassium: 238.42mg
- Iron: 0.97mg
- Vitamin A: 93.22µg
- Vitamin C: 3.87mg
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