HASH BROWN BREAKFAST CUPS RECIPE BY TASTY
Here's what you need: frozen shredded hash brown, shredded cheddar cheese, olive oil, eggs, salt, pepper
Provided by Tasty
Categories Breakfast
Yield 12 cups
Number Of Ingredients 6
Steps:
- 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!
Nutrition Facts : Calories 266 calories, Carbohydrate 14 grams, Fat 18 grams, Fiber 1 gram, Protein 11 grams, Sugar 0 grams
BREAKFAST: HASH BROWN CASSEROLE MUFFIN CUPS RECIPE - (4.2/5)
Provided by LynnK
Number Of Ingredients 9
Steps:
- In a bowl, combine the hash browns, butter, salt and pepper. Press mixture onto the bottom and up the sides of greased muffin cups. Bake at 400°F for 12 minutes or until lightly browned. Meanwhile, cook sausage according to package directions; cut into ½-inch pieces. Divide sausage among muffin cups. Combine the eggs, cheese and bell pepper. Spoon over sausage. Sprinkle with chives. Bake for 13-15 minutes or until set.
SCRAMBLED EGG HASH BROWN CUPS
Steps:
- Preheat oven to 400°. Divide potatoes among 12 greased muffin cups; press onto bottoms and up sides to form cups. Bake until light golden brown, 18-20 minutes., Meanwhile, in a small bowl, whisk eggs, milk and salt. In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in bacon and 3/4 cup cheese. Spoon into cups; sprinkle with remaining 1/2 cup cheese. , Bake until cheese is melted, 3-5 minutes. Cool 5 minutes before removing from pan.
Nutrition Facts : Calories 180 calories, Fat 10g fat (5g saturated fat), Cholesterol 113mg cholesterol, Sodium 487mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.
BREAKFAST CASSEROLE CUPS
I wanted to make something yummy for breakfast and I had all the ingredients and I have never made anything like this before, Crazy right?! I didn't look at any recipes, I just kinda went with it. These are simple, yet tasty. Quick, Easy and Freeze well! I think the seasoning is just right, though some might need to add less/more depending on what they like! If you try this out, please leave a comment and share your experience!!
Provided by Brittb216
Categories Breakfast
Time 40m
Yield 12 Breakfast Casserole Cups, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat your oven to 350 Degrees. Spray your muffin tin with the Pam Cooking Spray, set aside.
- Combine the Eggs, Milk, Garlic Powder, Onion Powder, Salt and Black Pepper, Whisk until well blended!
- Pour about half the egg mixture into each muffin cup. If there is excess, just pour it into the muffin cups that could use a little more until it's all used up.
- Add the Frozen Hashbrowns to each muffin cup, You can be the judge on how much to put in each one. Same with the Cheddar Cheese, Sprinkle Cheddar Cheese into each cup.
- Lastly, the Bacon! I cut the 6 Sliced in half and then broke up each half slice and put it into each muffin cup. So basically, 1/2 a slice of bacon for each cup.
- Bake at 350, for 30 minutes! Let them cook for 5 minutes before trying to take them out! Enjoy!
Nutrition Facts : Calories 168.6, Fat 11.4, SaturatedFat 5, Cholesterol 170.7, Sodium 246, Carbohydrate 6.5, Fiber 0.4, Sugar 0.5, Protein 10
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