RECIPE: Cheesy Egg Cups

Cheesy Egg Cups

Prep-able Breakfast is my saving grace. I usually make these on Sundays and then each morning throughout the week I can pop one or two in the microwave for a quick reheat & eat! What I love is you can change the way you cook your egg, and you can change out the veggies you add in or skip the veggies altogether if you’ve got a picky eater on your hands!

Ingredients:

• 6T Melted Butter  – I add garlic salt, cayenne pepper, and random seasonings to it but that is optional!
• 1 28oz Bag Frozen Hash Browns Thawed
• 1 Dozen Eggs 
• 1 Cup Shredded Cheddar
• 1 Cup of Chopped Veggies (For this I used red peppers, tomato, sliced jalapeno, onion, and garlic but 1 cup TOTAL) optional*
• Salt & Pepper
• 1 T Whipping Cream (IF scrambling your eggs)

Directions:

• Start thawing your Hash Browns
• Preheat the oven to 400°F. Brush your muffin tin with a little bit of your melted butter.
• In a medium bowl, combine the hash browns, shredded cheddar cheese, veggies, and melted butter.
• Divide the hash brown mixture among the 12 muffin cups – They will look as if they’re overflowing but will shrink over the cooking time.
• Bake the hash brown cups for 25 minutes.
• Remove them from the oven and with a Tablespoon push a hole into the middle of each cup.
  • Crack an egg into each cup then top each egg with salt and pepper.
  • OR In a separate bowl mix your eggs with your whipping cream and scramble well – divide the eggs evenly among the cups.
    • I often will do half and half.
• Sprinkle the tops with salt & pepper.
• Return the hash brown cups to the oven and bake them for an additional 12 to 15 minutes or until the eggs are as done as you like them.
• When you remove the pan from the oven allow to cool for 8-10 minutes.
• Pop the egg cups out of the pan and sprinkle with parsley and extra cheese if desired 😉 ENJOY!