Baked Eggs In Hash Brown Cups Pioneer Woman Recipe 365 Recipes

BAKED EGGS IN HASH BROWN CUPS {PIONEER WOMAN} RECIPE - (3.6/5)

Steps:

• Preheat oven to 400°F. Bake potatoes until tender, 45-60 minutes. Allow to cool, and then peel and grate them. Season well with salt and pepper. Spray 2 {12-hole} muffin pans generously with cooking spray. Scoop 3-4 tablespoons of grated potato into each muffin hole. Use your fingers to gently press down the sides and bottom in each muffin hole to make a nest. Spray again with cooking spray. Then bake 15-20 minutes. Watch and make sure they do not burn. Allow the nests to cool. Then crack an egg into each one. Sprinkle with salt and pepper and bake until the whites are set, about 15 minutes.

PARMESAN HASH BROWN CUPS

Steps:

• Preheat oven to 350 degrees. Coat 12 muffin tins with cooking spray; set aside. In large bowl, combine potatoes, onions, cheese, salt, and pepper. Toss lightly with a fork. Drizzle on olive oil. Toss with fork again until mixture is well combined. Spoon mixture evenly into 12 muffin cups. With the back of the spoon, apply gentle pressure to pack mixture into each cup. Bake for 60-75 minutes in lower third of oven. Let rest for 5 minutes, run a small knife or spatula around the edge of each cup, making sure the edges are loosened. Gently lift each potato cup out, invert it, place on serving plate bottom side up. Good served warm or room temperature.
• MAKE AHEAD FOR COOKING LATER: Combine mixture, spoon it into muffin tins, cover with plastic wrap, and refrigerate until ready to bake. Remove from fridge 30 minutes before baking time. May be made the night before to cook and serve for breakfast the next day.
• MAKE AND COOK AHEAD FOR REHEATING LATER: These are best when eaten freshly baked. However, they can be baked ahead of time, refrigerated or frozen, and reheated before serving. They lose some of their crispiness when reheated, but the texture and taste is still good.
• FOR BITE-SIZE TATER TOTS - make them in mini muffin pans.