Ingredients

The following ingredients have 4 Servings
  • 4 cups fresh or frozen hash browns (thawed)
  • 1/2 cup shredded parmesan cheese (+1 tbs for egg mix)
  • 1 tsp salt
  • 1/2 tsp freshly ground pepper
  • 1 tsp ground cumin
  • 1 tsp grapeseed or olive oil
  • 1 garlic clove (minced)
  • 4 eggs
  • 1 tbs milk (I used almond milk of choice (I use almond))
  • 1/4 tsp baking powder
  • 1 tbs shredded parmesan cheese (for topping)
  • 1 tsp dried cilantro (for topping)

Instruction

  • Preheat oven to 425°F.
  • Grease a muffin tin, set aside.
  • In a large mixing bowl, combine your fresh or thawed hash browns, cheese, garlic, spices & oil.
  • Press your hash brown mixture evenly into your muffin tin, forming a ‘nest’ in each cup. Bake for 20 minutes, or until beginning to brown. Remove from oven, set aside & set oven temperature to 350°F.
  • In a mixing bowl, combine eggs, milk, baking powder and your 1 tbs of parmesan cheese. Beat together well. Pour your egg mixture into each of your pre-baked hash brown nests. Sprinkle with dried cilantro. Bake for 20-25 minutes or until eggs are firm, puffed and beginning to turn golden.
  • Let cool for a few minutes before gently lifting out of your muffin tin to serve.
  • Enjoy!