Cheesy Muffin Tin Egg Bites with Hashbrowns

Updated at: Fri, 13 Dec 2024 22:19:26 GMT

Step 1

Preheat oven to 400F.

Step 2

Place the hash browns and 1 tablespoon of butter in a skillet over medium high heat. Sauté for about 10 minutes, stirring frequently, until the hash browns are cooked through and starting to brown.

Step 3

Place the hash browns, cheese, garlic powder and salt in a large bowl. Use a rubber spatula to mix everything together.

Step 4

Line the muffin tin with parchment papers. Then divide the hash into the muffin tins, filling about half way. Use the back of a 1/4 dry measuring cup to press the hash browns into the bottom of the muffin tin. This will compress it and allow for room on top for the eggs.

Step 5

Crack the eggs on top of the hash browns. I kept mine sunny-side up but if you prefer scrambled, crack all the eggs in a bowl, whisk, add more cheese and spice if desired, and then divide among the muffin cups.

Step 6

Bake for an additional 8 – 10 minutes until the eggs are no longer clear.

Step 7

Allow the eggs to sit a few minutes before removing to a cooling rack/plate. Top with fresh herbs and your favorite sauces (optional).

Step 8

Once they’ve cooled, store in an airtight container in the fridge for easy heat and eat breakfasts all week.

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