How to Make Hash Brown Breakfast Cups

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 400°F (200°C).

Grease a muffin tin with olive oil.

Press hash browns into the bottom and sides of each muffin cup to form a crust.

Bake the hash browns for 15-20 minutes until golden and crispy.

While the crusts bake, whisk eggs in a bowl with salt and black pepper.

Cook bacon in a skillet until crispy, then chop into small pieces.

Sauté onion and bell peppers in the same skillet until softened, about 3-4 minutes.

Add baby spinach and cook until wilted.

Combine the cooked bacon, onion, bell peppers, and spinach with the whisked eggs.

Remove the hash brown crusts from the oven and fill each cup with the egg mixture.

Sprinkle cheese on top of each filled cup.

Return to the oven and bake for an additional 15-20 minutes until eggs are set and cheese is melted.

Let cool slightly before removing from the muffin tin.

Garnish with chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens