Hash Brown Breakfast Cups
Description
There's nothing better than a warm, flaky hash brown! Turn them into cups and fill them up with eggs and your favorite veggies, and they become even more delicious! Bonus points for being the best portable breakfast ever!
Ingredient
- 6 large potatoes
- 6 large eggs
- 1/4 cup olive oil
- Salt and pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 cup shredded cheddar cheese
- Fresh parsley for garnish (optional)
Direction
1. Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with olive oil or cooking spray.
2. Peel and grate the potatoes using a box grater or a food processor. Place the grated potatoes in a clean kitchen towel and squeeze out as much excess moisture as possible.
3. In a mixing bowl, combine the grated potatoes, 2 tablespoons of olive oil, salt, pepper, garlic powder, onion powder, and paprika. Mix well to evenly coat the potatoes.
4. Divide the seasoned potato mixture among the 12 muffin cups, pressing the mixture firmly against the sides and bottom to create a cup shape. Bake in the preheated oven for 15 minutes.
5. While the potato cups are baking, crack an egg into each cup. Season the eggs with salt and pepper.
6. Bake for an additional 10-12 minutes, or until the egg whites are set and the yolks are still slightly runny.
7. Sprinkle shredded cheddar cheese over the top of each cup and return to the oven for another 2-3 minutes, or until the cheese is melted and bubbly.
8. Using a butter knife or small spatula, carefully remove the hash brown cups from the muffin tin and place them on a serving platter.
9. Garnish with fresh parsley, if desired. Serve hot and enjoy your delicious Hash Brown Breakfast Cups!
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