Hash Brown Breakfast Cups
for 12 cups
20 oz (565 g) frozen shredded hash brown, thawed
1 ¼ cups (125 g) shredded cheddar cheese, shredded
1 tablespoon olive oil
salt, to taste
pepper, to taste
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!
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