Shared recipe

Hash Brown Breakfast Egg Cups

6 servings5 / 5BreakfastMeal PrepHigh ProteinMake Ahead

Shredded potato pressed into a muffin tin as little nests, filled with browned sausage, red pepper, spinach, whisked eggs and cheddar, then baked until the egg is set and the potato turns into a crisp hash brown cup. Makes 12 for the week.

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Time

Prep: 15min
Cook: 35min
Total: 50min

Nutrition

per serving

Calories: 489
Protein: 25.1g
Carbs: 29.7g
Fat: 31.1g

One serving: 2 muffin cups

Instructions

Potato Nests

Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin well with olive oil.
Squeeze the shredded potato in a clean towel until no more liquid comes out, then toss with 1/2 tsp salt.
Divide the potato among the cups and press it firmly against the bottom and up the sides with the back of a spoon to form a nest with a hollow in the middle.

Fill

Brown the sausage in a skillet over medium-high heat, breaking it into small crumbles, until cooked through. Drain.
Spoon the sausage into the nests, then add the diced red pepper and spinach.
Whisk the eggs with the remaining salt and the black pepper and pour into each cup to just below the top of the potato.
Top each cup with a pinch of cheddar.

Bake

Bake for 25 minutes, until the eggs are set and puffed and the potato edges are golden brown and crisp.
Cool in the tin for 5 minutes, then run a knife around each cup and lift them out.

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Chef's notes

Chef's Notes & Tips

Tip 1 of 2

Wring the shredded potato out in a clean kitchen towel; the drier it is, the crispier the cup.

Tip 2 of 2

Press the potato firmly against the bottom and sides with the back of a spoon so the nest holds together when you lift it out.

Source

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