Hash Brown Breakfast Cups Recipe Demonstration - Joyofbaking.com

hash browns

🥗Healthier: sweet potato hash

💰Cheaper: shredded potatoes

Sweet potato hash adds nutrients while maintaining flavor.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast provides a cheesy flavor with lower fat.

bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is leaner while still providing a savory taste.

bell peppers

🥗Healthier: zucchini

💰Cheaper: frozen mixed vegetables

Zucchini offers a similar texture and flavor.

Preheat the oven to 475°F (245°C).

Butter the inside of a 6-cup jumbo muffin pan.

In a large bowl, combine thawed frozen shredded hash browns, salt, pepper, melted butter, and egg whites.

Divide the hash brown mixture evenly among the muffin cups, pressing it down to form a crust.

Bake the hash brown cups for about 15 minutes until lightly browned.

In a skillet, heat olive oil and sauté red onion and red bell pepper until softened.

Add diced ham and fresh spinach to the skillet and sauté until the spinach wilts.

Remove the hash brown cups from the oven and fill each with the sautéed mixture, pressing it down.

Sprinkle grated cheddar cheese on top of each filled cup.

Return the muffin pan to the oven for 2-3 minutes until the cheese starts to melt.

Crack an egg on top of each cup and season with salt and pepper.

Bake until the eggs are set to your liking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens