Ingredients
Scale
- 1 (20oz) package hash browns (like Sprouts brand), thawed
- 3-4 Tbsp olive oil, melted butter, or melted ghee (clarified butter)
- 1-2 cups toppings (see notes for ideas)
- 8 eggs (like happy egg co. eggs)
- salt and pepper, to taste
Instructions
- Preheat oven to 425 degrees.
- In a large bowl, combine hash browns with olive oil (or butter/ghee), and a generous pinch of salt and pepper.
- Divide hash browns between 12 muffin cups (spray if you’re concerned about sticking). Press down the center to create a little “well” and press hash browns firmly against the sides (a small glass or measuring cup may be helpful with this).
- Bake hash brown “cups” at 425 for 20-30 minutes, or until they’re starting to brown. (You can cook them longer if you want them more browned).
- Add desired toppings to the center of each hash brown cup.
- Whisk eggs in a small bowl (or liquid measuring cup with a spout) with a pinch of salt and pepper.
- Working gently, pour egg mixture over the toppings just to fill.
- Bake again at 425 degrees for 20-25 minutes (or until centers are just set). Allow to cool slightly before transferring to a cooling rack.
Notes
Ideas for Toppings:
- Shredded zucchini or summer squash
- Fresh tomatoes or sun-dried tomatoes
- Sautéed bell peppers or roasted bell peppers
- Caramelized Onions
- Fresh herbs–cilantro, parsley, basil, or chives
- Roasted butternut Squash
- Sautéed mushrooms
- Sautéed greens, like spinach, kale, or chard
- Diced Ham
- Cooked, crumbled bacon
- Cooked, crumbled breakfast sausage or chorizo
To freeze leftovers: Place in a single layer in a zip-top bag or airtight container and freeze until solid. To re-heat, bake at 375 degrees about 15 minutes, or microwave.
To substitute sweet potatoes – Shred sweet potatoes and saute about 5 minutes to soften slightly before transferring to muffin pans and following directions above. Watch for burning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: oven
- Cuisine: American