https://www.melskitchencafe.com/hash-brown-veggie-egg-cups/
INGREDIENTS
Hash Brown Crust:
- 3 cups (227 g) shredded hash browns, thawed and patted dry
- 2 tablespoons (28 g) butter, melted
- ¼ teaspoon salt
- Pinch black pepper
Meat + Veggies (see note):
- ½ cup cooked, crumbled bacon
- ½ cup small diced red bell pepper
- ½ cup chopped baby spinach
- ½ cup shredded cheddar cheese
Eggs:
- 8 large eggs
- ¼ cup milk
- ½ teaspoon salt
- Pinch black pepper
INSTRUCTIONS
- Preheat the oven to 400 degrees F. Lightly spray a 12-cup muffin tin with nonstick cooking spray.
- In a small bowl, toss the thawed hash browns with the butter, salt and pepper. Divide the hash brown mixture evenly among the muffin cups. Using lightly greased fingers or a 1/4-cup measuring cup, press the hash browns tightly and evenly into the bottom and up the sides to create a small nest or cup.
- Bake the hash browns for 10-15 minutes until the edges are golden. Add time as needed (but take care not to burn).
- Sprinkle a couple tablespoons of chopped bacon, bell peppers and spinach (or whatever add-ins you are using) evenly in the bottom of each baked hash brown cup.
- Whisk together the eggs, milk, salt and pepper until well-combined. Pour the egg mixture evenly over the veggies in each cup. The cups can be filled up to 3/4 full without overflowing (the egg puffs tall but doesn't spill over). Sprinkle cheese on top of the egg mixture.
- Reduce the oven temperature to 375 degrees F. Bake the egg cups for 13-15 minutes until the eggs are baked through and set (not jiggly in the center). The eggs will puff quite a bit over the rim of the muffin tin then fall a bit as they cool.
- Immediately out of the oven (or within the first couple of minutes), loosen around the edges of each muffin cup with a butter knife or rubber spatula and remove the egg muffins from the tin to a cooling rack or tray. Serve warm or at room temperature (or chilled!).
NOTES
Meat + Veggies: the add-ins for this recipe are just a starting point – both for the amounts to use and the different ingredients. Change them up to other veggies you
