Crispy Hash Brown Egg Cups
Enjoy these Crispy Hash Brown Egg Cups: A Tasty Breakfast Delight! Perfectly baked and customizable, they’re ideal for any morning meal!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 12 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 medium-sized russet potatoes
- 6 large eggs
- 1 cup shredded cheese (such as cheddar)
- Diced bell peppers (optional)
- Olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and peel the russet potatoes, then grate them using a box grater or food processor.
- Squeeze out excess moisture from the grated potatoes using a clean kitchen towel.
- In a bowl, mix the drained potatoes with salt, black pepper, garlic powder, onion powder, and olive oil.
- Grease a muffin tin and press the potato mixture into each cup to form nests.
- Bake for 25-30 minutes until crispy and golden brown.
- Whisk together the eggs with seasonings and fold in optional diced bell peppers.
- Pour the egg mixture into each potato nest until 3/4 full and top with shredded cheese.
- Bake for an additional 15-20 minutes until the eggs are set.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 1g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 190mg