Eggs & Hashbrowns

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings


  • 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


  1. Preheat the oven to 350 degrees. Use the vegetable spray to lightly coat 4 cupcake tins.
  2. 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.
  3. 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.
  4. Turn the oven down to 300 degrees.
  5. 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.
  6. 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.
  7. Enjoy your eggs & hash browns with some ketchup if you would like!