Breakfast & Brunch

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baked-Hashbrown-egg-cups1 30oz bag of Shredded Hash browns

One dozen Eggs

1 Cup shredded Cheddar Cheese

¼ Cup Crumbled Bacon

Olive Oil

Green Onions

Onion Powder

Salt/Pepper

Pam Cooking Spray

Cupcake Tin

In a large pan, drizzle with olive oil and toss in hash browns until soft, but not too crispy. Spray cupcake tin with pam, and spoon in hash browns (about one big spoonful per cup- depending on the) size of your cupcake tin). Press the hash browns into the sides of the pan, creating a cup. Bake at 350 for about 45 minutes until the hash browns start to crisp. Sprinkle in cheese and bacon crumbles, but leave enough room for an egg. Top each cup off with an egg and season to your liking with salt and pepper. Return the pan to the oven and bake for about 8-10 minutes, just until the egg whites are firm. If you cook it too long, you have hard boiled eggs (unless you prefer them that way, then keep on cooking!). Let them cool slightly, and then gently scoop them out with a spoon. Top with green onions and enjoy!

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