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Hash Brown Cups with Eggs

Course Breakfast
Cuisine American
Keyword bake, eggs, gluten-free, hash browns, vegetarian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12 servings
Calories 328kcal

Ingredients

Serve With

  • 4 medium kiwi
  • 1 medium bell pepper, red

Instructions

    1. Set out the potatoes to begin thawing.
  • Preheat oven to 350 degrees. Coat 12 muffin tins with cooking spray; set aside.
  • Chop the green onions. In a large bowl, combine potatoes, onions, cheese, salt, and pepper. Toss lightly with a fork. Drizzle on olive oil. Toss with fork again until mixture is well combined.
  • Spoon mixture evenly into 12 muffin cups. With the back of the spoon, apply gentle pressure to pack mixture into each cup.
  • Bake for 30-45 minutes in lower third of oven. Let rest for 5 minutes, run a small knife or spatula around the edge of each cup, making sure the edges are loosened.
  • Gently lift each potato cup out, invert it, place on serving plate bottom side up. Good served warm or room temperature.
  • For eggs, grease one skillet and crack your eggs cooking on each side until set.
  • Serve with kiwi and pepper slices.

Nutrition

Calories: 328kcal | Carbohydrates: 32g | Protein: 15g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 196mg | Sodium: 884mg | Fiber: 4g | Sugar: 8g