Hashbrown Egg Cups
HB-11653 · Hand-built original · American
Hashbrown and cheddar cups baked in a muffin tin, filled with a cracked egg in each and finished with crispy bacon and chives.
AmericanBreakfast45 minServes 12121 kcalGluten-freeDiabeticLow-SodiumRenal
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Servings:12quantities adjust to match
Ingredients
- 3 Cups Refrigerated Hashbrowns (you can also use frozen - just be sure to defrost them and press out the moisture.)
- 1/2 Cup Finely-Grated Cheddar Cheese
- 1/4 Cup + 1 Tablespoon Butter (melted)
- 12 Large Eggs
- 6 Slices Crispy Bacon (chopped finely)
- Chives (chopped), according to taste
Method
- Heat the oven to 400°F and grease a standard muffin tin very well so the cups release later.
- Stir the hashbrowns, grated cheddar and melted butter together in a bowl.
- Fill each muffin cavity with the hashbrown mixture, pressing it into the bottom and up the sides to form a cup; the cups will be full, but the potatoes shrink as they bake.
- Bake for 23 minutes, take the tin out and press a spoon into the centre of each cup to open a well.
- Crack one egg into each well and bake for another 12 minutes, until the eggs are cooked — a little longer if you want a firmer yolk.
- Rest the cups for about 20 minutes, until they are cool enough to loosen with a knife around the edges and lift out.
- Scatter the finely chopped crispy bacon and the chives over the egg cups and serve them warm.
Prep: 10 min · Cook: 35 min · Total: 45 min
Nutrition (per serving, where published)
121 kcalCalories
8.3 gProtein
1.1 gCarbs
9.3 gFat
2.9 gSaturates
0.4 gFibre
0.2 gSugars
105 mgSodium
191 mgCholesterol
92 mgPotassium
67 mgCalcium
1.2 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data