Description
Delicious and fun Cheesy Hash Brown Egg Cups perfect for breakfast or snacks!
Ingredients
Scale
- 2 cups Shredded Hash Browns
- 4 Large Eggs
- 1 cup Cheddar Cheese, shredded
- ½ cup Bell Pepper, finely diced
- ¼ cup Green Onion, chopped
- 2 tablespoons Olive Oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and prepare a muffin tin.
- Combine shredded hash browns with olive oil, salt, and pepper, then press them into the muffin tin.
- Bake for 15 minutes or until golden brown.
- Whisk the eggs in a bowl and mix in diced bell pepper, green onion, and half of the cheese.
- Fill the hash brown cups with the egg mixture.
- Sprinkle remaining cheese on top.
- Return to the oven and bake for another 15-18 minutes until eggs are set.
- Cool for a few minutes before serving.
Notes
Great for meal prep; refrigerate for up to 3 days or freeze for 2-3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 200mg
Keywords: hash brown cups, breakfast recipe, egg cups, cheesy breakfast, meal prep