Hash Brown Cheesy Cups
My kids came up with the name “Hash Brown Cheesy Cups,” but the recipe is from my childhood. They use just four ingredients, plus salt and pepper, and bake in a muffin tin, so cleanup is easy.
Servings: 12
Equipment
- Muffin tin
Ingredients
- 20 ounces frozen hash browns thawed
- ⅔ cup shredded cheddar cheese or whatever cheese you want
- 4 tablespoons unsalted butter melted
- 12 large eggs
- Salt
- Black pepper
Instructions
- Preheat the oven to 400°F. Spray a muffin tin with oil.
- In a bowl, combine thawed hash browns, shredded cheddar cheese, and melted butter.
- Put the shredded potato mixture into the greased muffin tin in the shape of a nest (push some potatoes up the sides of the muffin cup).
- Bake for 20 minutes and remove the pan from the oven.
- Crack the eggs on top of the hash brown nests and sprinkle with salt and pepper. Bake for 10 minutes until the eggs are set.
- Remove from the oven and let them cool for 10 minutes.
Nutrition
Calories: 1929kcal | Carbohydrates: 106g | Protein: 96g | Fat: 125g | Saturated Fat: 61g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 37g | Trans Fat: 2g | Cholesterol: 2160mg | Sodium: 1373mg | Potassium: 2416mg | Fiber: 8g | Sugar: 2g | Vitamin A: 5005IU | Vitamin C: 46mg | Calcium: 898mg | Iron: 15mg
