Hash-Brown Egg Cups

(40)
  3 reviews
  • 15|min prep time
  • 55|min total time
  • 7 ingredients
  • 2 servings

3/4
cup shredded Cheddar cheese (3 oz)
2
cups refrigerated shredded hash-brown potatoes (from 20-oz bag)
1/4
cup chopped green onions (4 medium)
1/2
teaspoon seasoned salt
1/8
teaspoon pepper
2
eggs
1/8
teaspoon Italian seasoning

Directions

  1. 1 Heat oven to 400ºF. Spray 2 (2-cup) ovenproof bowls or ramekins with cooking spray. Reserve 2 tablespoons of the cheese for topping. In medium bowl, mix remaining cheese, the potatoes, onions, 1/4 teaspoon of the seasoned salt and the pepper. Press mixture in bottom and up side of each bowl, leaving indentation in center.
  2. 2 Bake 25 to 30 minutes or until golden brown and crisp. Remove from oven. Break egg into center of each cup. Sprinkle with remaining 1/4 teaspoon seasoned salt, the Italian seasoning and reserved 2 tablespoons cheese.
  3. 3 Return to oven; bake 8 to 12 minutes longer or until eggs are set and of desired doneness.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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