Hash Brown Egg Cups

• servings: 12 servings
• active time: 25 minutes
• total time: 50 minutes

Ingredients

20 ounces hash browns (, thawed)

8 large eggs

1 teaspoon kosher salt

1/4 teaspoon ground black pepper

1/2 cup sharp cheddar cheese

4 slices bacon (, cooked and crumbled)

Chives or parsley

Hot sauce

Directions

Preheat the oven to 400°F. Spray a muffin pan with non-stick spray and set aside. Prepare ingredients.

Fill each cup about 2/3 of the way full with the hash browns and press the sides in, so the bottom and sides are covered. Bake for 20 minutes, or until the edges are golden brown.

In a bowl, whisk together eggs, salt and pepper. Stir in cheese.

Turn oven down to 350°F. Fill the center of the potato cups with the egg mixture. If you’d like more cheese, you may add more here. Then sprinkle the bacon on top.

Bake for 12-15 minutes or until the eggs are set. Remove from oven and top with chives or parsley. Drizzle with hot sauce if desired.

Nutrition

• Calories: 130 kcal
• Total Fat: 8 g
• Saturated Fat: 3 g
• Unsaturated Fat: 4 g
• Trans Fat: 1 g
• Cholesterol: 119 mg
• Sodium: 324 mg
• Total Carbohydrate: 9 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 7 g