- 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
- 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.
Ideas for Toppings:
Shredded zucchini or summer squash
Fresh tomatoes or sun-dried tomatoes
Sautéed bell peppers or roasted bell peppers
Fresh herbs–cilantro, parsley, basil, or chives
Roasted butternut Squash
Sautéed greens, like spinach, kale, or chard
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.