MEL'S KITCHEN CAFE
HASH BROWN VEGGIE EGG CUPS
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Simple and delicious, these hash brown veggie egg cups baked in a muffin tin are the perfect on-the-go breakfast or snack!
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Prep Time: 30
MINS
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
Ingredients
White Scribbled Underline
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01
Preheat the oven to 400 degrees F. Lightly spray a 12-cup muffin tin with nonstick cooking spray.
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02
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.
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03
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.
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04
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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