Hashbrown Egg Cups
Creamy, fluffy eggs meet their match with savory shredded hashbrowns in these Hashbrown Egg Cups! These high protein breakfast cups are easy to make and perfect for an on-the-go breakfast that is sure to keep you going strong throughout your day!
Ingredients
- 8 large eggs
- 4 slices cooked bacon, crumbled
- 2 1/2 cups shredded hash browns
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 cup whole milk
- 1/2 small onion, diced
- 1 cup shredded cheddar cheese
- 2 tbsp parsley, chopped
Instructions
- Preheat oven to 350 degrees. Grease a muffin tin with butter or with nonstick cooking spray and set aside.In a large bowl combine eggs, bacon, hash browns, seasonings, milk, onion, cheese and parsley. Whisk to combine.
- Divide egg mixture between the muffin tin. I fill mine up about 2/3 of the way.
- Bake for 20 minutes or until they look set. (Note the egg cups do puff up then deflate when you remove them from the oven)Serve immediately or store in the fridge for up to 5 days.
Nutrition Information
Calories: 143kcalCarbohydrates: 9gProtein: 9gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 137mgSodium: 362mgPotassium: 218mgFiber: 1gSugar: 1gVitamin A: 348IUVitamin C: 5mgCalcium: 105mgIron: 1mg