MEL'S KITCHEN CAFE
HASH BROWN VEGGIE EGG CUPS
Simple and delicious, these hash brown veggie egg cups baked in a muffin tin are the perfect on-the-go breakfast or snack!
Prep Time: 30MINS
Hash Brown Crust: – shredded hash browns – butter – salt – black pepper Meat + Veggies (see note): – bacon – red bell pepper baby spinach cheddar cheese
YIELD: 12 EGG MUFFINS
Preheat the oven to 400 degrees F. Lightly spray a 12-cup muffin tin with nonstick cooking spray.
In a small bowl, toss the thawed hash browns with the butter, salt and pepper. Divide the hash brown mixture evenly among the muffin cups.
Using lightly greased fingers or a 1/4-cup measuring cup, press the hash browns tightly and evenly into the bottom and up the sides to create a small nest or cup.
Bake the hash browns for 10-15 minutes until the edges are golden. Add time as needed (but take care not to burn).
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