Hash Brown Egg Cups
Author: Katie McClure
Recipe type: Breakfast
Prep time:
Cook time:
Total time:
Serves: 12
- • 2½ cups hash browns / 1 medium sweet potato
- • ¾ cup shredded cheddar cheese
- • 1 teaspoon garlic
- • ½ teaspoon Paprika
- • 12 eggs
- • 3 stalks green onion, diced
- • ½ teaspoon salt
- • ¼ teaspoon pepper
- Toppings: bacon, salsa, sriracha/hot sauce, avocado, nutritional yeast, red pepper flakes
- Preheat the oven to 425 degrees and spray cooking oil on muffin tin.
- In a medium bowl combine the 2½ cups hash browns (or 1 medium sweet potato grated), ¾ cup shredded cheddar, 1 teaspoon garlic and ½ teaspoon paprika.
- Using a cookie scoop or a spoon, fill each cup about halfway up, filling all 12 evenly. *don’t press mixture down.
- Place in the oven for 18 minutes or until edges start to get crispy.
- When hash browns are ready, pull the muffin tin out of the oven and turn the temperature down to 350.
- Crack one egg into each cup and sprinkle some green onion, salt and pepper onto each egg.
- Place the muffin tin back in the over for an additional 12 - 13 minutes.
- Let cool, and enjoy!
Recipe by Afitcado at https://www.afitcado.com/hash-brown-egg-cups/
3.5.3251