Hash Brown Breakfast Cups



for 12 cups

565 g frozen brown hash (20 oz), thawed

1 ¼ cups cheddar cheese (125 g), grated

1 tablespoon of olive oil

12 eggs

salt, to taste

pepper, to taste



In a bowl, combine hash browns, 1 cup cheddar cheese (100 g), salt, pepper and olive oil.

Divide the hash brown potato mixture among the 12-cup muffin cups. Press the hash browns firmly along the shape of the cups. Bake in the oven at 200°C for 20 minutes until firm.

Break an egg in each muffin pan and sprinkle with salt, pepper and remaining cheddar cheese. Bake again at 180°C for 13-15 minutes or until egg whites are set.

Once they have cooled, remove the cups by running a knife along their edges. Serve with all the toppings you desire!


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