Hash Brown Veggie Egg Cups Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and grease a muffin tin.
• STEP 2.In a bowl, combine shredded hash browns, mixed vegetables, salt, and pepper.
• STEP 3.Divide the hash brown mixture evenly among the muffin cups, pressing it down to form a crust.
• STEP 4.Bake the hash brown crusts in the preheated oven for 10 minutes.
• STEP 5.Remove the muffin tin from the oven and crack an egg into each hash brown crust.
• STEP 6.Season the eggs with salt and pepper, then return the muffin tin to the oven.
• STEP 7.Bake for an additional 12-15 minutes, or until the eggs are cooked to your desired doneness.
• STEP 8.Remove the muffin tin from the oven and let the egg cups cool for a few minutes.
• STEP 9.Carefully remove the egg cups from the muffin tin and serve hot.
• STEP 10.These Hash Brown Veggie Egg Cups can be stored in an airtight container in the refrigerator for up to 3 days.
• STEP 11.To reheat, simply microwave for 30-60 seconds or warm in a toaster oven.

Cooking Tips

• You can use frozen hash browns or make your own by shredding potatoes.
• Feel free to add your favorite vegetables to the hash brown mixture, such as bell peppers, onions, or spinach.
• For extra flavor, sprinkle some shredded cheese on top of the egg cups before baking.

Storage and Serving

• Store the Hash Brown Veggie Egg Cups in an airtight container in the refrigerator for up to 3 days.
• To serve, simply reheat in the microwave for 30-60 seconds or warm in a toaster oven.
• These cups can be enjoyed on their own or served with a side of fresh fruit or a salad for a complete meal.