Hash Brown Veggie Egg Cups Recipe

Recipe By Slurrp

Hash Brown Veggie Egg Cups are a delicious and nutritious breakfast option. These cups are made with shredded hash browns, mixed vegetables, and eggs, making them a perfect combination of flavors. They are easy to make and can be customized with your favorite veggies. These cups are great for meal prep and can be stored in the refrigerator for a quick and convenient breakfast throughout the week.

4.8
20 Rating -
Rate
Non Vegdiet
1hr total
30minsPrep
30minsCook
1hr total
30m.Prep
30m.Cook
Hash Brown Veggie Egg Cups
plan
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ingredients serve

Ingredients for Hash Brown Veggie Egg Cups Recipe

  • 0.17 cup Shredded Hash Browns
  • 0.08 cup Mixed Vegetables
  • As required Salt And Pepper To Taste
  • 1/2 Eggs
  • as required Optional: Shredded Cheese For Topping

Directions: Hash Brown Veggie Egg Cups Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 375°F (190°C) and grease a muffin tin.
  • STEP 2.In a bowl, combine shredded hash browns, mixed vegetables, salt, and pepper.
  • STEP 3.Divide the hash brown mixture evenly among the muffin cups, pressing it down to form a crust.
  • STEP 4.Bake the hash brown crusts in the preheated oven for 10 minutes.
  • STEP 5.Remove the muffin tin from the oven and crack an egg into each hash brown crust.
  • STEP 6.Season the eggs with salt and pepper, then return the muffin tin to the oven.
  • STEP 7.Bake for an additional 12-15 minutes, or until the eggs are cooked to your desired doneness.
  • STEP 8.Remove the muffin tin from the oven and let the egg cups cool for a few minutes.
  • STEP 9.Carefully remove the egg cups from the muffin tin and serve hot.
  • STEP 10.These Hash Brown Veggie Egg Cups can be stored in an airtight container in the refrigerator for up to 3 days.
  • STEP 11.To reheat, simply microwave for 30-60 seconds or warm in a toaster oven.

Cooking Tips

  • You can use frozen hash browns or make your own by shredding potatoes.
  • Feel free to add your favorite vegetables to the hash brown mixture, such as bell peppers, onions, or spinach.
  • For extra flavor, sprinkle some shredded cheese on top of the egg cups before baking.

Storage and Serving

  • Store the Hash Brown Veggie Egg Cups in an airtight container in the refrigerator for up to 3 days.
  • To serve, simply reheat in the microwave for 30-60 seconds or warm in a toaster oven.
  • These cups can be enjoyed on their own or served with a side of fresh fruit or a salad for a complete meal.
Nutrition
value
75
calories per serving
5 g Fat7 g Protein1 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    5g
  • Protein
    7g
  • Carbs
    1g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    1g
  • Protein
    7g
  • Fiber
    < 1g

Fats

  • Fat
    5g

Vitamins & Minerals

  • Calcium
    88mg
  • Iron
    < 1mg
  • Vitamin A
    205mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    31mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    10mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    14mg
  • Manganese
    < 1mg
  • Phosphorus
    109mg
  • Selenium
    15mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp