These hash brown egg cups are an easy, balanced breakfast option that can be customized with different veggies.
Serving Size: 2 hash brown egg cups
Yield: 4 servings
- 1 ½ cup refrigerated shredded hash brown potatoes
- ½ cup shredded cheddar-Monterey Jack cheese
- 4 eggs
- 5 tablespoons milk
- 3 tablespoons olive oil
- ¼ cup green bell pepper, diced
- ¼ cup onion, diced
- Cooking oil spray
- Pinch of salt
- Preheat oven to 400°F
- Grease muffin tin with cooking spray. Divide shredded hash brown potatoes among 8 greased muffin cups. Press onto bottoms and up sides to form cups.
- Place in oven and bake until light golden brown, ~30 minutes.
- In a small bowl, whisk together eggs, milk, and salt.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Add bell pepper and onion, and cook until soft, ~10-12 minutes.
- Pour egg mixture into skillet and cook until thickened and no egg liquid remains.
- Divide egg and vegetable mixture among hash brown cups. Top off with cheese and bake additional 3 – 5 minutes.
- Serve and enjoy!
Leftovers can be stored in the fridge for 3-4 days or freezer for 2-3 months.
Nutrition Information / Amount per serving
Calories – 285
Total fat – 20 g
Saturated fat – 5.5 g
Cholesterol – 199 mg
Sugars – 2 g
Protein – 11 g
Total Carbohydrates – 15 g
Dietary Fiber – 1 g
Sodium – 283 mg
Added Sugars – 0 g
For more delicious recipes, nutrition tips, and cooking and nutrition classes, contact the Kendall Reagan Nutrition Center at (970) 495-5916 or see the KRNC website. More health tips are also available at the College of Health and Human Sciences Pinterest board. Lastly, don’t forget to sign up for the KRNC monthly newsletter!
The Kendall Reagan Nutrition Center is in the Department of Food Science and Human Nutrition, part of CSU’s College of Health and Human Sciences.