Sunday, August 25, 2013

Hash Brown Egg Cups

I have been loving the idea of making eggs in a cupcake pan (see Cupcake Pan Eggs). This time I wanted to add a little something extra, so instead of just cooking eggs, I decided to make little cups of hash brown, and then add the eggs. Yum!

  • 1/2 c. hash browns
  • 2 eggs
  • 1/4 c. shredded cheese
  • Dried basil (optional)
  • Dried parsley (optional)
  • Salt and pepper
  • Two slices of turkey bacon (optional)
  1. Set oven to 350 degrees
  2. Grease two cups in a cupcake pan
  3. Take the hash browns, divide them in half, and press into pan until you have two little cups
  4. Bake for about 15 minutes until hash browns start to turn brown and crispy
  5. Take pan out of oven and add egg to each cup
  6. Top with cheese and seasonings
  7. Bake about 12 minutes, or until egg is as done as you want it
I ate this with two slices of turkey bacon, but you could do any side, or none at all!



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