Hash Brown Egg Cups Food

HASH-BROWN EGGS

Steps:

• Fry 1 cup each chopped onion and grated potato in a cast-iron skillet with butter until crisp. Add 1/2 cup grated cheddar and crack in 2 eggs. Bake at 425 degrees F until set; top with salsa.

HASH BROWN EGG CUPS RECIPE

Steps:

• Preheat the oven to 400°F. Melt the butter in a medium skillet over medium-high.
• Add the onion, and cook, stirring often, until softened, 5 to 6 minutes. Add the potato
• tots, and cook, using a wooden spoon to stir and break up the potatoes so they
• resemble hash browns, about 10 minutes. Remove from the heat.
• Line a large colander with a few paper towels, and add the hash brown mixture.
• Wrap up the hash browns with paper towels, and squeeze out as much liquid as you
• can. Transfer the mixture to a large bowl.
• Coat 8 cups in a muffin pan with cooking spray. Divide the hash brown mixture
• evenly among the muffins cups (a few tablespoons each). Using fingers or a rubber
• spatula, push the potato mixture onto the bottom and up the sides of each cup,
• creating a tight nest. Spray once more with cooking spray.
• Bake for 20 minutes. Remove from the oven and crack 1 egg into each cup.
• Sprinkle evenly with the salt and pepper. Return to the oven, and bake until the
• whites of the eggs are set and the yolks are to desired degree of doneness, 6 to 8
• minutes (you can cook for longer if you prefer a firmer yolk). Sprinkle with avocado
• and hot sauce for extra flavor hits, if you wish.
• Recipe excerpted from Siriously Delicious by Siri Daly.

HASH BROWN EGG CUPS

Steps:

• Preheat your oven to 400 degrees F (205 degrees C) and prepare the muffin tin by coating with melted butter (or non-stick cooking spray).
• Divide your hash browns into the 12 muffin cups, packing firmly with a solid (slightly thicker) layer on the bottom of each muffin cup. Press the hash browns down into the muffin cups and up the sides. *Hash browns will shrink when baked, don't worry if they seem really full!
• Cook freshly grated potatoes, thawed frozen hash browns or refrigerated hash brown potatoes for the same amount of time: Bake the hash brown filled muffin cups for 25 minutes in your preheated oven at 400 degrees F (205 degrees C). Remove from the oven and use a wooden spoon, or the bottom of a clean measuring cup, to press down firmly on the centers of each hash brown 'basket' or 'birds nest'.
• Crack one large egg into the center of each has brown cup, then top with freshly ground salt and pepper. Return your hash brown egg cups to the oven and cook for an additional 12-15 minutes, depending on the level of doneness that you prefer your eggs.
• Remove your egg cups from the oven and allow them to cool in the pan on a wire cooling rack for 10 minutes. After cooled slightly, use a knife to run around the edges of each hash brown cup to loosen it up for easy removal.
• Serve your hash brown egg cups topped with the optional fresh cut chives, or your favorite herbs.

HASH BROWN HAM AND CHEESE EGG CUPS

Steps:

• Pre-heat oven 350 degrees.
• In a medium-size bowl, stir all ingredients together until well blended.
• Liberally grease the muffin tin.
• Scoop mixture into each space trying to make sure you get enough of the egg liquids.
• Sprinkle the tops with a little extra cheese.
• Place in the oven on the middle rack for about 30 min, or until golden brown.

CHEESY EGG AND VEGGIE CUPS

Steps:

• Heat oven to 375ºF.
• Heat oil in large nonstick skillet on medium-high heat. Add potatoes and fresh vegetables; mix lightly. Cook 6 to 8 min. or until potatoes are browned, stirring occasionally.
• Spoon into 12 muffin pan cups sprayed with cooking spray; top with cheddar.
• Whisk remaining ingredients until blended; pour over ingredients in muffin cups.
• Bake 15 min. or until knife inserted in centers comes out clean. Cool 5 min. before removing cups from pan to serve.

HASH BROWN EGG CUPS

Steps:

• Defrost 3 Cups southern style (shredded) hash browns and mix with the 2 Tablespoons melted butter, add a little kosher salt and pepper. Press 3 Tablespoons hash brown mixture into muffin tins (1 Tablespoon if using the mini muffin tins). Form into a cup shape by pressing into the bottom of each tin and up the sides, don't worry if the hash browns don't go all the way up to the top of each tin.
• Chop the tomatoes, asparagus and red pepper. Saute in olive oil until tender, about 5 minutes over medium heat.
• Lightly beat the eggs with a fork and then add salt & pepper, milk and sauteed vegetables. Pour into the hash brown lined muffin tins, about 2 Tablespoons egg mixture for the large muffin tin and about 1 Tablespoon in the mini muffin tin.
• Cook in 400 oven for 13-15 minutes or until the egg is set, about 8 minutes for the mini muffins.

HASH BROWN EGG BAKE

Steps:

• In a large bowl, combine hash browns, bacon, 1/2 cup cheese, and salt.
• Spoon into a greased 13x9" baking dish.
• In a separate bowl, beat eggs and milk until smooth and pour over hash brown mixture.
• Sprinkle with paprika.
• Bake, uncovered, at 350 for 45 to 50 minutes or until golden.
• Top with the remaining cheese.

HEALTHY HASH BROWN EGG CUPS

Steps:

• Preheat the oven to 400F/200C and grease 6 moulds of a muffin tin with butter, oil or non-stick spray.
• Grate the potato with its skin on. Scoop all the grated potato into a large bowl filled with cold water and leave to soak for 10 minutes. This step helps remove the starch.
• Drain the grated potato then tip into a clean tea towel. Scrunch the tea towel up into a ball over the sink, so all the potato gratings get pushed to the bottom. Twist the top as much as you can to remove all the liquid. Squeeze, squeeze and squeeze until no more liquid comes out. This is how you get super-crispy hash browns.
• Place the dry grated potato into a medium-size bowl with the olive oil and stir. Evenly divide the raw hash brown mix between the 6 muffin moulds and press each one down and up the sides to create a cup-like shape. Place in the oven and bake for 15 minutes.
• Meanwhile, place the chopped broccoli into a microwave-safe dish with 1/4 cup water. Cook in the microwave for about 5 minutes, until soft.
• In a separate bowl, beat together the eggs, cheddar cheese and milk.
• Take the hash brown cups out of the oven and evenly fill them with broccoli. Pour the beaten egg mixture on top and bake for a final 15 minutes, until the tops are puffy and golden brown.

HASH-BROWN EGG CUPS

Steps:

• Heat oven to 400°F. Spray 2 (2-cup) ovenproof bowls or ramekins with cooking spray. Reserve 2 tablespoons of the cheese for topping. In medium bowl, mix remaining cheese, the potatoes, onions, 1/4 teaspoon of the seasoned salt and the pepper. Press mixture in bottom and up side of each bowl, leaving indentation in center.
• Bake 25 to 30 minutes or until golden brown and crisp. Remove from oven. Break egg into center of each cup. Sprinkle with remaining 1/4 teaspoon seasoned salt, the Italian seasoning and reserved 2 tablespoons cheese.
• Return to oven; bake 8 to 12 minutes longer or until eggs are set and of desired doneness.

HASH BROWN BREAKFAST CUPS RECIPE BY TASTY

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!

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.

PARMESAN HASH BROWN CUPS

Steps:

• Preheat oven to 350 degrees. Coat 12 muffin tins with cooking spray; set aside. In large bowl, combine potatoes, onions, cheese, salt, and pepper. Toss lightly with a fork. Drizzle on olive oil. Toss with fork again until mixture is well combined. Spoon mixture evenly into 12 muffin cups. With the back of the spoon, apply gentle pressure to pack mixture into each cup. Bake for 60-75 minutes in lower third of oven. Let rest for 5 minutes, run a small knife or spatula around the edge of each cup, making sure the edges are loosened. Gently lift each potato cup out, invert it, place on serving plate bottom side up. Good served warm or room temperature.
• MAKE AHEAD FOR COOKING LATER: Combine mixture, spoon it into muffin tins, cover with plastic wrap, and refrigerate until ready to bake. Remove from fridge 30 minutes before baking time. May be made the night before to cook and serve for breakfast the next day.
• MAKE AND COOK AHEAD FOR REHEATING LATER: These are best when eaten freshly baked. However, they can be baked ahead of time, refrigerated or frozen, and reheated before serving. They lose some of their crispiness when reheated, but the texture and taste is still good.
• FOR BITE-SIZE TATER TOTS - make them in mini muffin pans.

HASH BROWN BREAKFAST EGG CUPS

Steps:

• Preheat the oven to 425 degrees.
• Generously grease the muffin tin with cooking spray or use a paper towel and vegetable/olive oil to liberally wipe the cups.
• In a mixing bowl, throw in the defrosted hash browns, shredded cheddar, olive oil, and salt and pepper. Mix to combine.
• Add the hash brown mixture to the muffin tim and fill up 12 cups evenly. The potatoes will cook down. Press the potatoes to the bottom and sides of the muffin tin.
• Place the potatoes in the oven and cook for 20-22 minutes or potatoes are a light golden brown.
• While the potatoes are cooking, roughly chop up your cooked bacon.
• Once the potatoes are ready, take the potatoes out and lower the oven temperature to 375 degrees.
• Add about 1/3 of the bacon on top of the potatoes.
• Now crack an egg in each of your cups, top with the remaining bacon, and sprinkle the remaining cheese on each cup.
• Place the muffin tin back in the oven (at 350 degrees) and cook for 10-12 minutes depending on how firm or runny you want your eggs. Cook until the egg whites are completely opaque.
• When the eggs are done, remove the pan from the oven and use a knife to loosen the egg cups from the sides of the muffin tins.
• Sprinkle with salt, pepper and fresh chives or green onion.

HASH BROWN EGG CUPS RECIPE

Steps:

• Preheat oven to 400.
• Press thawed hash browns into 12 greased muffin cups. Be sure to press potatoes into the sides and bottoms of the pan. Bake for 20 minutes or until golden brown.
• While potatoes are cooking, melt butter, add eggs, milk and salt and cook until mostly cooked and no liquid remains. Add chopped bacon and 1 cup cheese and cook an additional minute or so.
• Spoon egg mixture into the potato cups, sprinkle with cheese and bake for 5 more minutes. Let cool 5-10 minutes before removing from muffin cups.

HASH BROWN EGG CUPS RECIPE

Steps:

• Preheat oven to 450 degrees. Generously spray a standard size muffin tin pan with baking spray, set aside.
• In a large mixing bowl, combine the hash browns, 1/2 cup cheese, salt, pepper, paprika, and cayenne. Press the mixture into the bottom, creating a nest.
• Place in oven and bake for 20 minutes. Reduce heat to 350 degrees.
• In a medium mixing bowl whisk together the remaining 1/2 cup of cheese, eggs, milk, and bacon. Pour into the baked hash browns, then return to the oven to bake for 12-15 minutes or until fully set.
• Remove from the oven and allow to cool in the tins for 5 minutes before removing.
• Garnish with a pinch of salt and pepper, and freshly chopped parsley, if desired. Serve immediately.

SAUSAGE EGG HASH BROWN BREAKFAST CUPS

Steps:

• Preheat the oven to 350 degrees.

CAULIFLOWER HASH BROWN EGG CUPS

Steps:

• Preheat oven to 375° F. Lightly grease a 12-cup muffin tin and set aside.
• Drop the steamed cauliflower into the bowl of a food processor and pulse until they start to resemble a fine grain.
• Pour the ground cauliflower onto paper towels and twist to wring out excess liquid. Do this up to three times until the cauliflower comes out completely dry.
• Transfer dry cauliflower to a large mixing bowl. Add cheddar cheese, garlic powder, salt and two eggs and stir to combine.
• Distribute the mixture evenly throughout the muffin tins and use your fingers to press the mixture into the sides and bottom of each cup to form the nests.
• Bake the nests for 15 to 17 minutes until brown.
• Add a couple bits of bacon to the bottom of each cup and crack an egg on top, without breaking the yolk.
• Bake for 7-8 minutes.
• Sprinkle with chives and pepper to taste.

BAKED EGGS IN HASH BROWN CUPS

Steps:

• Preheat the oven to 400 degrees F.
• Bake the potatoes until tender, 45 minutes to 1 hour. Allow to cool, and then peel and grate them. Season well with salt and pepper.
• Adjust the oven temperature to 450 degrees F. Spray two 12-hole muffin pans generously with cooking spray. Scoop 3 to 4 tablespoons of grated potato into each muffin hole. Use your fingers to gently press down the sides and bottom in each muffin hole to make a nest. Spray again with cooking spray. Then bake for 15 to 20 minutes. Watch and make sure they do not burn.
• Allow the nests to cool and lower the oven temperature to 400 degrees F. Then crack an egg into each nest. Sprinkle with salt and pepper and bake until the whites are set, about 15 minutes.

BAKED EGGS IN HASH BROWN CUPS

Steps:

• Preheat theoven to 400ºF.
• Bake the potatoes until tender, 45 minutes to 1 hour. Allow to cool, and then peel and grate them. Season well with salt and pepper.
• Spray two 12-hole muffin pans generously with cooking spray. Scoop 3 to 4 tablespoons of grated potato into each muffin hole. Use your fingers to gently press down the sides and bottom in each muffin hole to make a nest. Spray again with cooking spray. Then bake for 15 to 20 minutes. Watch and make sure they do not burn.
• Allow the nests to cool. Then crack an egg into each one. Sprinkle with salt and pepper and bake until the whites are set, about 15 minutes.

HASH BROWN EGGCUPS

Steps:

• For the eggcups, pre-heat the oven to 180°C. Lightly grease a 12-cup silicone or non-stick muffin tin with cooking spray. Press a hash brown into each muffin cup. Break an egg over each hash brown. Season each lightly. Bake until cooked through, 12 - 16 minutes. Baking it for 12 minutes will provide you with a soft baked egg. Baking it longer will result in a firmer yolk. For the salsa, stir all of the ingredients together and season lightly. Serve each eggcup topped with some salsa. TIP: For a pantry alternative, replace the hash browns with slices of buttered bread that has been trimmed of their crusts. Cut them into rounds that fit into the muffin cups and add the eggs on top. Bake until set, 12-16 minutes. TIP: If preferred, the eggs can be whisked and seasoned before adding on to the hash browns. This will result in the eggcups having a frittata-like texture and appearance.

HASH BROWN EGG CUPS

Steps:

• Preheat the oven to 425 degrees and spray cooking oil on muffin tin.
• In a medium bowl combine the 2½ cups hash browns (or 1 medium sweet potato grated), ¾ cup shredded cheddar, 1 teaspoon garlic and ½ teaspoon paprika.
• Using a cookie scoop or a spoon, fill each cup about halfway up, filling all 12 evenly. *don't press mixture down.
• Place in the oven for 18 minutes or until edges start to get crispy.
• When hash browns are ready, pull the muffin tin out of the oven and turn the temperature down to 350.
• Crack one egg into each cup and sprinkle some green onion, salt and pepper onto each egg.
• Place the muffin tin back in the over for an additional 12 - 13 minutes.
• Let cool, and enjoy!

THE BEST HEALTHIER HASHBROWN CASSEROLE

Steps:

• Preheat oven to 350* F. Spray a 9x13 baking dish with non-stick spray. Prep veggies: dice the red bell pepper, onion, and spinach into small pieces. Dump them into the prepared baking dish.
• Add half of the frozen hashbrowns to the baking dish. Do NOT thaw the hashbrowns ahead of time.
• Whisk together the eggs, salt, mustard, and Greek yogurt. Dump the egg mixture into the baking dish.
• Add 1.5 cups of cheese (reserving the rest for the top) to the baking dish. Mix it up until evenly mixed. Now add the rest of the hashbrowns and carefully stir until everything is well coated in the egg mixture.
• Top with the remaining 1/2 cup cheese. Bake for about 50 minutes, checking occasionally toward the end of the cook time. You'll want the eggs to be fully set and liquid to be evaporated.