Cheesy Hashbrown Egg Cups
These Cheesy Hashbrown Egg Cups are an easy, delicious breakfast packed with the classic flavors you know and love. Crispy hashbrowns and fluffy eggs bake together into perfectly portioned bites that are great for busy mornings or meal prep.
Ingredients
8 Eggland's Best eggs, large
1 lb turkey breakfast sausages
2 cups shredded frozen hashbrowns, thawed
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1/2 teaspoon onion powder, divided
1/2 teaspoon garlic powder, divided
2 teaspoon olive oil
1.5 cups cheddar cheese, shredded, divided
1 cup cottage cheese
1/4 cup chives, finely chopped
1 cup diced raw vegetables of choice
Preparation
- Preheat the oven to 400 F and prepare a silicone muffin tray.
- In a large bowl, mix together hashbrowns, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, olive oil, and 1 cup of cheese.
- To each cavity of the muffin tray, add 1/4 cup of hashbrown mix. Gently press the mixture down using the back of a cookie scoop or ice cream scoop to create “nests”. Bake for 20 minutes.
- While the hashbrowns are cooking, add eggs, cottage cheese, the remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder and 1/4 teaspoon onion powder to a blender. Blend until smooth.
- In a bowl, mix together cooked sausage, remaining 1/2 cup cheese, chives, and any diced veggies of choice.
- Once the hash browns are done, remove the tray from the oven and decrease the temperature to 375 F. To each hashbrown cup add 2 tablespoon of the vegetable and sausage mixture. You may need to gently press this down.
- Pour the egg mixture over each cup. Bake for 18-22 minutes or until the edges are no longer jiggly.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 11 |
| Fat | 8g |
| Saturated Fat | 4g |
| Cholesterol | 139mg |
| Sodium | 1.5mg |
| Carbohydrates | 1.5g |
| Dietary Fiber | 0.5g |
| Protein | 8g |
Reviews
Share your experience on how you made this recipe your own.
Share Yours
Did you make this recipe? Share a photo! Did you put your own spin on it? Share the recipe!