Scaled Servings: 4 Originally: 8
Hash Brown Cups:
- 1 16oz bag frozen hash browns, thawed
- 1/2 cup Parmesan cheese
- 1/2 cup Egg Beaters, or the equivalent of 2 eggs
- PAM Cooking Spray
Filling:
- 2 cups, container, or 1 egg beaters
- 1/4 cup milk
- salt/pepper
- Toppings such as: cooked bacon, tomatoes, spinach
- Fresh herbs; optional
Directions
*Preheat oven to 375 degrees
*In a large bowl, combine the hash browns, cheese, and eggs together
*Spray a regular size muffin tin (12 muffins) with PAM Cooking Spray, so that it is evenly coated; this will help the cups to easily be removed from the muffins tins after baking
*Distribute the hash browns evenly throughout the 12 muffin cups, and use your hands to press the hash browns around the tin to form a cup
*Bake for 15-20 minutes, or until set up and beginning to lightly brown
*Allow to cool for about 10-15 minutes
*Measure out the milk and Egg Beaters; it helps to mix them together in a large measuring cup meant for wet ingredients, because it will easily pour into the muffin tins
*Whisk together the milk and eggs, and add in a little salt and pepper
*Distribute the egg mixture evenly throughout the muffin cups filled with baked hash browns
*Add in any extra toppings that you like; bacon, tomatoes, spinach, etc
*Bake for another 10-15 minutes, or until the center is set
*Allow to cool for a few minutes before removing the Egg Cups from the muffin tins
*Sprinkle with freshly chopped herbs, and serve with ketchup, hot sauce, or anything you like!!