Baked Hash Brown Cups  past Eggs

Baked Hash Brown Cups past Eggs


Crispy oven-baked hashbrown nests filled in the same way as scrambled eggs, bacon, and cheese. A omnipresent terrible handheld breakfast, or unique accessory to a brunch spread.

The ingredient of Baked Hash Brown Cups past Eggs

  1. canola oil cooking spray for muffin pan
  2. 1 bag hash brown potatoes refrigerated, 20 oz. per bag
  3. 1 teaspoon salt for potatoes
  4. 1/4 teaspoon black pepper for potatoes
  5. 1/2 teaspoon garlic powder
  6. canola oil cooking spray for hash browns
  7. 8 large eggs
  8. salt to taste, for eggs
  9. black pepper to taste, for eggs
  10. 4 strips bacon cooked and crumbled, optional
  11. 1/3 cup shredded cheddar cheese
  12. chives finely chopped, for serving

The instruction how to make Baked Hash Brown Cups past Eggs

  1. Preheat the oven to 400u00b0F.
  2. Spray a 12-cavity muffin pan with cooking spray.
  3. Place the shredded potatoes in a large mixing bowl. Using a doubled sheet of paper towels, press as much water out of the potatoes as possible. Once the potatoes are thoroughly dry, season with salt, black pepper, and garlic powder. Mix with a rubber spatula to combine.
  4. Divide the shredded potatoes evenly among the 12 cavities of the muffin pan. Use clean hands to press the potatoes firmly into the bottoms and sides of the cavities, creating the u201ccups.u201d
  5. Spray the hash brown cups with canola oil cooking spray.
  6. Bake the hash brown cups for 27-30 minutes on the middle rack of the oven, until they are golden brown and firm. During the last five minutes of baking, prepare the eggs.
  7. Crack the eggs into a large bowl and whisk until smooth.
  8. Set a large skillet over medium heat and add the butter, swirling it as it melts to coat the bottom of the pan. Pour the eggs into the pan and cook for 2-3 minutes, folding with a rubber spatula, until they are softly scrambled. Take care not to overcook the eggs. Remove the skillet from the heat, and season eggs with salt and black pepper.
  9. Remove the hash brown cups from the oven. Divide the scrambled eggs evenly among the 12 cups. Sprinkle the eggs with cooked bacon, if using. Top each potato and egg cup with a generous spoonful of shredded cheese.
  10. Return to middle rack of oven and bake for 3-5 minutes, until the cheese is fully melted.
  11. Check to see that hash brown cups are done. Remove from oven or add time as needed.
  12. Use the tip of a knife to release each potato cup from the pan, and transfer to serving plates. Sprinkle each cup with a small amount of chives, and serve.

Nutritions of Baked Hash Brown Cups past Eggs

calories: NutritionInformation
carbohydrateContent: 420 calories
cholesterolContent: 29 grams
fatContent: 300 milligrams
fiberContent: 28 grams
proteinContent: 3 grams
saturatedFatContent: 15 grams
sodiumContent: 8 grams
sugarContent: 1070 milligrams
: 2 grams

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