SCRAMBLED EGG HASH BROWN CUPS
Steps:
- Preheat oven to 400°. Divide potatoes among 12 greased muffin cups; press onto bottoms and up sides to form cups. Bake until light golden brown, 18-20 minutes., 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 and 3/4 cup cheese. Spoon into cups; sprinkle with remaining 1/2 cup cheese. , Bake until cheese is melted, 3-5 minutes. Cool 5 minutes before removing from pan.
Nutrition Facts : Calories 180 calories, Fat 10g fat (5g saturated fat), Cholesterol 113mg cholesterol, Sodium 487mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.
HASH BROWN EGG CUPS RECIPE
Wow your brunch guests (or kiddos) with these adorable muffin-tin hash brown cups. They're easy to make and perfect to take on the go!
Provided by LifeMadeSimpleTeam
Categories Breakfast
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. Generously spray a standard size muffin tin pan with baking spray, set aside.
- In a large mixing bowl, combine the hash browns, 1/2 cup cheese, salt, pepper, paprika, and cayenne. Press the mixture into the bottom, creating a nest.
- Place in oven and bake for 20 minutes. Reduce heat to 350 degrees.
- In a medium mixing bowl whisk together the remaining 1/2 cup of cheese, eggs, milk, and bacon. Pour into the baked hash browns, then return to the oven to bake for 12-15 minutes or until fully set.
- Remove from the oven and allow to cool in the tins for 5 minutes before removing.
- Garnish with a pinch of salt and pepper, and freshly chopped parsley, if desired. Serve immediately.
Nutrition Facts : ServingSize 12 serving, Calories 139 kcal, Carbohydrate 9 g, Protein 9 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 137 mg, Sodium 357 mg, Fiber 1 g, Sugar 1 g
BAKED EGGS IN HASH BROWN CUPS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h50m
Yield 12 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F.
- Bake the potatoes until tender, 45 minutes to 1 hour. Allow to cool, and then peel and grate them. Season well with salt and pepper.
- Adjust the oven temperature to 450 degrees F. Spray two 12-hole muffin pans generously with cooking spray. Scoop 3 to 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 for 15 to 20 minutes. Watch and make sure they do not burn.
- Allow the nests to cool and lower the oven temperature to 400 degrees F. Then crack an egg into each nest. Sprinkle with salt and pepper and bake until the whites are set, about 15 minutes.
Nutrition Facts : Calories 243 calorie, Fat 10 grams, SaturatedFat 3 grams, Cholesterol 372 milligrams, Sodium 313 milligrams, Carbohydrate 23 grams, Fiber 2.5 grams, Protein 15 grams, Sugar 2 grams
HASH BROWN BREAKFAST CUPS RECIPE BY TASTY
Here's what you need: frozen shredded hash brown, shredded cheddar cheese, olive oil, eggs, salt, pepper
Provided by Tasty
Categories Breakfast
Yield 12 cups
Number Of Ingredients 6
Steps:
- In a bowl, combine hash browns, one cup of cheddar (100 g), salt, pepper, and olive oil.
- Divide hash brown mixture into the cups of a 12-cup muffin tin. Press the hash browns down firmly along the shape of the cups. Bake at 400°F (200°C) for 20 minutes to set the cups.
- Crack an egg into each cup and sprinkle some salt, pepper, and the remaining cheddar on top. Bake again at 350°F (180°C) for 13-15 minutes, or until the egg whites have set.
- After they have cooled, remove cups by running a knife along their edges. Serve with all the toppings you desire!
- Enjoy!
Nutrition Facts : Calories 266 calories, Carbohydrate 14 grams, Fat 18 grams, Fiber 1 gram, Protein 11 grams, Sugar 0 grams
HASH-BROWN EGG CUPS
A fun change from fried eggs, this hearty breakfast dish is ready to bake in 15 minutes.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 55m
Yield 2
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Spray 2 (2-cup) ovenproof bowls or ramekins with cooking spray. Reserve 2 tablespoons of the cheese for topping. In medium bowl, mix remaining cheese, the potatoes, onions, 1/4 teaspoon of the seasoned salt and the pepper. Press mixture in bottom and up side of each bowl, leaving indentation in center.
- Bake 25 to 30 minutes or until golden brown and crisp. Remove from oven. Break egg into center of each cup. Sprinkle with remaining 1/4 teaspoon seasoned salt, the Italian seasoning and reserved 2 tablespoons cheese.
- Return to oven; bake 8 to 12 minutes longer or until eggs are set and of desired doneness.
Nutrition Facts : Calories 430, Carbohydrate 43 g, Cholesterol 255 mg, Fat 1, Fiber 5 g, Protein 21 g, SaturatedFat 11 g, ServingSize 1/2 of Recipe, Sodium 720 mg, Sugar 3 g, TransFat 0 g
EGG TOPPED HASH BROWN NESTS
Try this new delicious take on breakfast - kids and adults alike will love this way to eat their eggs and potatoes!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray.
- Make potatoes as directed on box. When done, place in medium bowl. Stir in bacon bits. Divide mixture evenly among muffin cups. Bake about 15 minutes or until starting to turn golden brown on edges. Reduce oven temperature to 350°F.
- Crack 1 egg over each muffin cup. Sprinkle with salt and pepper. Bake at 350°F about 18-20 minutes or until egg whites and yolks are firm, not runny. Cool 5 minutes before removing from muffin cups.
Nutrition Facts : Calories 280, Carbohydrate 20 g, Cholesterol 425 mg, Fat 1 1/2, Fiber 2 g, Protein 14 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 1 g, TransFat 1/2 g
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- Press thawed hash browns into 12 greased muffin cups. Be sure to press potatoes into the sides and bottoms of the pan. Bake for 20 minutes or until golden brown.
- While potatoes are cooking, melt butter, add eggs, milk and salt and cook until mostly cooked and no liquid remains. Add chopped bacon and 1 cup cheese and cook an additional minute or so.
- Spoon egg mixture into the potato cups, sprinkle with cheese and bake for 5 more minutes. Let cool 5-10 minutes before removing from muffin cups.
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