Baked Eggs in Hash Brown Cups

By exdircomp

I used regular frozen hash browns, I laid them in a single layer on a sprayed cookie sheet for about 10 minutes at 400d to make them soft. Sprayed my muffin tin, pressed the hash browns into place, baked for 10 minutes, cracked one egg in each cup and baked about 15 minutes.

Ingredients

• 3 medium russet potatoes or frozen hash browns
• Salt and ground pepper
• 1/2 cup melted butter
• Cooking spray
• 1 cup cheddar cheese
• 6 large eggs

Preparation

Step 1

Preheat the oven to 400 degrees F.

Bake the potatoes until tender, 45 minutes to 1 hour, or follow directions for frozen hash browns. Allow to cool, and then peel and grate them. Season well with salt and pepper.

Spray one large muffin pans generously with cooking spray, add melted butter to bottom of tin. Scoop grated potato into each muffin hole. Use your fingers to gently press down the sides and bottom in each muffin hole to make a nest. Add cheddar cheese. Spray again with cooking spray and melted butter. Then bake for 15 to 20 minutes. Watch and make sure they do not burn.

Allow the nests to cool. Then crack an egg into each one. Sprinkle with salt and pepper and bake until the whites are set, about 15 minutes.