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
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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
1 of
2
-
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,
5 months ago Helpful (5) -
gmokiwi06
The recipe was good on its own but, it was better with spinach and cherry tomatoes chopped on half.
6 months ago Helpful (3) -
2163910886
Really tasty. Unfortunately I added too much oil to the hash browns & made them greasy 😞. I scrambled the eggs & added some breakfast sausage.
3 months ago Helpful (1) -
ahicks27
Turns out a little bland if you do not add a lot of salt. Would be great with hot sauce, gravy or bacon
11 days ago Helpful (0)
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