It's said that breakfast is the most important meal of the day because it kickstarts your energy! Full of eggs, veggies, and cheese, these hash brown cups pack three food groups in one bite and are the perfect way to fuel your morning. Best part? You can make them over the weekend and have them ready to go on busy mornings!
Hash Brown Cups
6 cup Hash browns, shredded, frozen
3 Tablespoon Olive oil
1 Tablespoon Rosemary, chopped
2 teaspoon Paprika
1/2 teaspoon Salt
1/2 teaspoon Pepper
As needed Cooking spray
Egg & Veggie Mixture
8 ea. Eggs
3/4 cup Spinach, torn
1/2 cup Tomatoes, diced
1/2 cup Sharp cheddar, grated
To taste Salt and pepper
Garnish Chives, chopped
Prep Time: 5min | Cook Time: 40min
Preheat oven to 350 ºF degrees.
Spray a muffin tin thoroughly with cooking spray.
Allow hash browns to thaw. Place in a dry towel to remove any extra moisture.
In a medium bowl, add hash browns, olive oil, rosemary, paprika, salt and pepper. Stir until well combined.
Evenly scoop hash brown mixture into the twelve muffin cups and press firmly down on the bottom and side to create a cup or basket-like mold.
Cook hash brown cups for 15–18 minutes and remove from oven.
In another medium bowl, crack eight eggs and whisk together.
Add spinach, tomatoes, cheese, and salt and pepper to taste. Stir until well combined.
Evenly distribute egg mixture into hash brown cups and cook for 20–22 minutes.
Allow to cool and using a knife to loosen hash brown cups from the pan.
Optional: Garnish with chives.
The serving size is 1 cup.
Be the first to review this recipe by clicking the button below
Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.