Hash Brown Egg Cups
When we have family staying for the weekend, I love to make something different for everyone to enjoy. All of my grandkids love eggs, so I often include them in my recipes as I know whatever I make will appeal to all. I have made variations of baked egg cups in muffin tins over the years, but these ones using hash browns as the crust are one of our favorites. The hash browns create a nest for the eggs and whatever other fillings you choose to use, and are crispy and golden brown on the outside and tender inside, and kids just love these little “nests”.
Some of my grandkids are not too fond of vegetables with their eggs, so I kept this version simple using just turkey sausage, light cheddar cheese, and eggs. You can also sauté diced onions and red peppers, use diced ham in place of the sausage, or add a layer of sautéed spinach under the egg, whatever you prefer. Although these egg nests bake up quickly (in about 25 minutes), you could precook the nests the night before for 15 minutes, and then just fill them with the eggs and fillings of choice the next day.
- These egg cups provide a healthy source of protein for breakfast.
- Using turkey breakfast sausage as well as reduced fat cheddar cheese helps reduce fat and calories.
Hash Brown Egg Cups
Yield: Serves 9
Prep Time: 15 mins
Cook Time: 23 mins
6 Cups Frozen Hash Browns
3 Large Egg Whites
3 Teaspoons Olive Oil
1 1/2 Cups Shredded Reduced Fat Cheddar Cheese
6 Ounces Crumbled Cooked Turkey Sausage
9 Medium to Large Eggs
Salt & Pepper to Taste
Preheat oven to 450 degrees F.
Use olive oil spray, and spray the bottom and sides of 9 muffin cups.
In a bowl, mix together the egg whites, hash browns, and olive oil, then season with salt and pepper.
Place about 1/2 of the hash brown mixture in each muffin cup, firmly pressing the potatoes on the bottom and up the sides.
Bake for 15 minutes. (Can be completed the night before and refrigerated)
Crumble the cheddar cheese and sausage in the bottom of each muffin cup, then crack an egg on top of each.
Season with salt and pepper, then bake until the whites are set but the yolks are still runny, about 8 minutes.
Let cool 5 minutes then run a knife around each of egg cups, then use a spoon to remove the egg cups and place on a platter.