Hashbrown Breakfast Cups | With Spinach Scramble Eggs

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: mozzarella cheese

Reduced-fat cheese lowers calories while still providing flavor.

bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

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

green onions

🥗Healthier: chives

💰Cheaper: yellow onion

Chives offer a similar flavor with fewer calories, while yellow onion is more affordable.

bell pepper

🥗Healthier: zucchini

💰Cheaper: carrots

Zucchini is lower in calories, while carrots are generally cheaper.

Preheat the oven to 350°F (175°C).

In a bowl, combine 2.5 cups of hashbrowns with 1/4 cup of melted butter, 1 cup of cheese, and 1 beaten egg.

Add garlic powder and all-purpose seasoning to taste, then mix everything together well.

Spray a muffin tin with cooking spray or olive oil.

Scoop the hashbrown mixture into each muffin cup, pressing it down and up the sides to form a cup shape.

Bake the hashbrown cups in the oven for 25-30 minutes until browned.

While the hashbrowns are baking, heat a couple tablespoons of olive oil in a pan.

Add diced onion to the pan and sauté until caramelized, then add spinach and season with garlic powder and all-purpose seasoning.

In a separate bowl, crack 8 eggs, add 1 tablespoon of milk, salt, and black pepper, then beat the eggs.

Pour the beaten eggs into the pan with the spinach and onions and scramble until cooked through.

Once the hashbrown cups are done baking, fill each cup with the scrambled egg mixture.

Top each cup with additional cheese and optionally a slice of tomato.

Return the muffin tin to the oven until the cheese is melted.

Remove the hashbrown cups from the muffin tin and serve warm.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens