How to Make Baked Eggs in Your Muffin Tin

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: colby jack cheese

Reduced-fat cheese lowers calories while maintaining flavor.

cooked bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat, while ham is often less expensive.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories, while water is cost-effective.

bell peppers

🥗Healthier: zucchini

💰Cheaper: carrots

Zucchini adds moisture, while carrots are typically less expensive.

Squeeze and wring the towel over a bowl to remove as much liquid from the hash browns as possible.

Transfer the hash browns to a large bowl.

Stir in 3 tbsp olive oil, 1 tsp chopped fresh rosemary, 1/2 tsp paprika, 1/2 tsp pepper, and 1/4 tsp salt.

Divide the mixture among the muffin cups, about 1/3 cup each, and press into the bottom and up the sides of each cup to form a nest.

Generously coat the hash brown nests with cooking spray.

Bake the hash brown nests at 375°F until golden brown on the bottom and edges, about 30 minutes.

Lay one piece of Pudo into each hash brown nest, letting it overhang the edges.

Crack an egg into a small bowl and pour it into a nest; it's okay if some of the egg spills over.

Bake for 10 to 15 minutes for medium set eggs or 15 to 18 minutes for hard set eggs, rotating the pan from front to back halfway through.

Let cool in the pan for 5 minutes.

Run a butter knife around the edges of each nest a few times to loosen completely.

Use the knife to lift them out of the tin and serve sprinkled with chopped chives.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens