baked egg hashbrown cups

 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

scrambled egg hashbrown cups

 

• 1 package (20 ounces) refrigerated Southwest-style shredded hash brown potatoes
• 6 large eggs
• 1/2 cup 2% milk
• 1/8 teaspoon salt
• 1 tablespoon butter
• Shredded Cheese
• Bacon or Ham 

1. Preheat oven to 400°. Combine potatoes and 3/4 cup cheese. Divide potato mixture among 12 greased muffin cups; press onto bottoms and up sides to form cups. Bake until light golden brown, about 30 minutes.
2. Meanwhile, in a small bowl, whisk eggs, milk and salt. In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in bacon. Spoon into cups; sprinkle with remaining 1/2 cup cheese.
3. Bake until cheese is melted, 3-5 minutes. Cool 5 minutes before removing from pan.

Egg bake

 https://thecleaneatingcouple.com/egg-hash-brown-casserole/