Hash-Brown Egg Cups

A fun change from fried eggs, this hearty breakfast dish is ready to bake in 15 minutes.

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Servings 2

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( 40 ) Ratings

40 Ratings

5 Stars 11%

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3 Stars 15%

2 Stars 30%

1 Stars 22%

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ingredients 7
Prep Time 15 min
Total Time 55 min

Ingredients

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

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Directions

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 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 Return to oven; bake 8 to 12 minutes longer or until eggs are set and of desired doneness.