Root Vegetable Hash Brown Egg Cups
Servings: 12 servings
Calories: 103kcal
Simple to make, easily portable, and full of nutrients and deliciousness! These Low Carb Root Vegetable Hash Brown Egg Cups make a fabulous choice for breakfast every time!
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Ingredients
- 12- oz. hash browns* (360g) refrigerated or thawed from frozen
- 1/2 cup 2% shredded cheese (56g) cheddar, mozzarella, any kind works!
- 12 large eggs
- Green onion chopped, for serving
Instructions
- Preheat the oven to 400 degrees F. Spray a muffin pan with cooking spray.
- Divide the shredded hash browns evenly amongst the 12 muffin cups (30g per cup if you want it to be exact). Press down the shredded potatoes to the bottom and up the sides of each cup.
- Bake the hash brown cups for 25 minutes, then remove from the oven. Sprinkle the cheese evenly amongst the cups. Use the back of a spoon to push down the hash brown mixture and make room for the egg.
- Add an egg into each cup and then sprinkle them all with salt and pepper.
- Bake for 13-15 more minutes, or until eggs are cooked to your liking.
- Remove from the oven and let cool in the pan for 10 minutes before removing.
- Sprinkle with fresh chopped green onions and more black pepper and enjoy!
Notes
*I used a root vegetable medley, but normal hash browns work just great!
Nutrition
Serving: 1cup (79g) | Calories: 103kcal | Carbohydrates: 4.8g | Protein: 7.8g | Fat: 5.8g | Saturated Fat: 2.1g | Fiber: 0.6g | Sugar: 1.1g