Who doesn’t love eggs & hash browns? To make these baked egg & hash brown cups you only need a few ingredients and 20 minutes!
By cooking these hash browns in muffin tins, each form a crispy brown crust and they stay tender inside. I added Italian seasoning and Parmesan cheese to the potatoes for a flavor boost, and a small amount of vegetable spray to help them brown. Easy & Delicious!
Eggs & Hashbrowns
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Ingredients
- ¾ cup frozen shredded hash browns
- 1 tbsp. Italian Spice blend
- Vegetable Spray
- 4 large eggs
- ½ cup shredded Parmesan Cheese
- salt/pepper to taste
Instructions
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Preheat the oven to 350 degrees. Use the vegetable spray to lightly coat 4 cupcake tins.
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Mix hashbrowns with Italian Spice blend and Parmesan cheese. Press hash browns firmly on the bottom and sides of the cup. Add a sprinkle of salt if you’d like as well. Press it all firmly in place so that it stays together.
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Bake for about 20 minutes, until it has started to brown slightly. Using a butter knife, carefully work around the hash brown cup to loosen it. This will make the cups easier to remove later.
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Turn the oven down to 300 degrees.
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Crack the eggs into the hash brown cups and sprinkle with salt and pepper. Bake for 10-15 minutes, until the white part of the egg is firm.
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Use a butter knife around the eggs if you need to loosen the edges around the cupcake tin. Using a fork, carefully lift up the bottom to remove from tin.
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Enjoy your eggs & hash browns with some ketchup if you would like!
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