Ingredients
for 12 cups
-
20 oz frozen shredded hash brown, thawed (565 g) -
1 ¼ cups shredded cheddar cheese, shredded (125 g) -
1 tablespoon olive oil - 12 eggs
- salt, to taste
- pepper, to taste
Nutrition Info
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Calories
270
-
Fat
18g
-
Carbs
14g
-
Fiber
1g
-
Sugar
0g
-
Protein
11g
Estimated values based on one serving size.
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Preparation
- In a bowl, combine hash browns, one cup of cheddar (100 g), salt, pepper, and olive oil.
- Divide hash brown mixture into the cups of a 12-cup muffin tin. Press the hash browns down firmly along the shape of the cups. Bake at 400°F (200°C) for 20 minutes to set the cups.
- Crack an egg into each cup and sprinkle some salt, pepper, and the remaining cheddar on top. Bake again at 350°F (180°C) for 13-15 minutes, or until the egg whites have set.
- After they have cooled, remove cups by running a knife along their edges. Serve with all the toppings you desire!
- Enjoy!
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Tips
-
the_musical_ewok
The recipe was amazing! Made it for mothers day and loved it. We found that adding egg to the hash browns helps in addition to the oil,
2018-06-26T21:41:52Z Helpful (9) -
gmokiwi06
The recipe was good on its own but, it was better with spinach and cherry tomatoes chopped on half.
2018-06-14T20:03:41Z Helpful (5) -
cat1028
These are great! I added green onion to the hash brown mix. It’s hit and miss with the egg cook time. After reading other tips, I started with the 13 minutes and checked the egg whites. Needed more time, so cooked for three more minutes. Still a little runny, so set the timer for another three minutes. That was too much time and the yolks cooked through.
2019-01-04T16:59:57Z Helpful (4) -
Kathleen Fetters
Used pre-cut fresh hash browns from the grocery stores egg case. Allows for skipping the defrosting. Also, shredded the cheese the night before to save time in the morning. 13 min is perfect. Might look not done enough but if you like a runny yolk, 13 is max. Don’t forget the egg keeps cooking in the tin!
2019-01-20T17:27:36Z Helpful (3)
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