Baked Eggs in Hash Brown Cups
Eggs baked in hash brown potato cups make for an easy, fun, and delicious breakfast!
Ingredients
- 2 cups frozen shredded hash-brown potatoes thawed and drained
- 8 eggs
- Cooking spray
- Salt and pepper to taste
Instructions
- Preheat oven to 400F.
- Spray muffin pans generously with cooking spray. Scoop 1/4 cup of shredded potatoes into each muffin cup, and gently press down the sides and bottom in each muffin cup to make a nest. Spray again with cooking spray. Bake for 15 to 20 minutes, or until the potatoes are golden brown.
- Allow the hash brown cups to cool for 15 minutes. Crack an egg into each one, sprinkle with salt and pepper and bake until the whites are set, about 15 minutes.
- Remove from muffin pan and serve.
