Ingredients

The following ingredients have 12 Servings
  • 3 cups shredded hash browns, thawed and patted dry
  • 2 tablespoons butter, melted
  • 1/4 teaspoon salt
  • Pinch black pepper
  • 1/2 cup cooked, crumbled bacon
  • 1/2 cup small diced red bell pepper
  • 1/2 cup chopped baby spinach
  • 1/2 cup shredded cheddar cheese
  • 8 large eggs
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • Pinch black pepper

Instruction

  • 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).
  • Sprinkle a couple tablespoons of chopped bacon, bell peppers and spinach (or whatever add-ins you are using) evenly in the bottom of each baked hash brown cup.
  • Whisk together the eggs, milk, salt and pepper until well-combined. Pour the egg mixture evenly over the veggies in each cup. The cups can be filled up to 3/4 full without overflowing (the egg puffs tall but doesn't spill over). Sprinkle cheese on top of the egg mixture.
  • Reduce the oven temperature to 375 degrees F. Bake the egg cups for 13-15 minutes until the eggs are baked through and set (not jiggly in the center). The eggs will puff quite a bit over the rim of the muffin tin then fall a bit as they cool.
  • Immediately out of the oven (or within the first couple of minutes), loosen around the edges of each muffin cup with a butter knife or rubber spatula and remove the egg muffins from the tin to a cooling rack or tray. Serve warm or at room temperature (or chilled!).