Hash Brown Egg Cups

🧂 Ingredients

• 4 tablespoon butter

  (melted)
• 1 20 oz hash browns

  (1 package Simply Potatoes - or 7 cups thawed, frozen hash browns or freshly grated potatoes)
• 12 large eggs
• each, salt & pepper

  (to taste)
• fresh chives

  (finely diced, optional garnish)

Instructions

• 1 Preheat your oven to 400℉ (205℃) and prepare the muffin tin by coating it with
  melted butter (or non-stick cooking spray).
• 2 Divide your hash browns into the 12 muffin cups, packing firmly with a solid
  (slightly thicker) layer on the bottom of each muffin cup. Press the hash browns
  down into the muffin cups and up the sides. *Hash browns will shrink when baked;
  don't worry if they seem really full!
• 3 Cook freshly grated potatoes, thawed frozen hash browns, or refrigerated hash
  brown potatoes for the same amount of time: Bake the hash brown-filled muffin
  cups for 25 minutes in your preheated oven at 400℉ (205℃). Remove from the oven
  and use a wooden spoon or the bottom of a clean measuring cup to press down
  firmly on the centers of each hash brown 'basket' or 'bird's nest.'
• 4 Crack one large egg into the center of each has brown cup, then top with freshly
  ground salt and pepper. Return your hash brown egg cups to the oven and cook for
  an additional 12-15 minutes, depending on the level of doneness that you prefer
  your eggs.
• 5 Remove your egg cups from the oven and allow them to cool in the pan on a wire
  cooling rack for 10 minutes. After cooled slightly, use a knife to run around
  the edges of each hash brown cup to loosen it up for easy removal.
• 6 Serve your hash brown egg cups topped with the optional fresh cut chives, or
  your favorite herbs.

Nutrition Info