Hashbrown Egg Cups

Creamy, fluffy eggs meet their match with savory shredded hashbrowns in these Hashbrown Egg Cups! These high protein breakfast cups are easy to make and perfect for an on-the-go breakfast that is sure to keep you going strong throughout your day!

👥 12 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Kelley Simmons📖 chefsavvy

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🥘 Ingredients

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🍳 Cookware

bowl
whisk
oven

📝 Preparation Steps

Preheat oven to 350 degrees. Grease a muffin tin with butter or with nonstick cooking spray and set aside.In a large bowl combine eggs, bacon, hash browns, seasonings, milk, onion, cheese and parsley. Whisk to combine.

large eggs8tsp onion powder1/2small onion, diced1/2parsley, chopped2 tbsp

Divide egg mixture between the muffin tin. I fill mine up about 2/3 of the way.

Bake for ⏱️ 20 minutes or until they look set. (Note the egg cups do puff up then deflate when you remove them from the oven)Serve immediately or store in the fridge for up to 5 days.

Nutrition Facts

calories

143 kcal

fat Content

8 g

serving Size

1 serving

fiber Content

1 g

sugar Content

1 g

sodium Content

362 mg

protein Content

9 g

trans Fat Content

0.02 g

cholesterol Content

137 mg

carbohydrate Content

9 g

saturated Fat Content

3 g

unsaturated Fat Content

3 g

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