Description
Bake individual breakfast cups using a hash brown base, filled with egg and topped with fresh avocado.
Ingredients
Scale
- 1 cup frozen shredded hash browns, thawed and squeezed dry
- 1 tablespoon melted butter
- 2 large eggs
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 small avocado, diced
- 1 tablespoon shredded cheddar cheese (optional)
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Lightly grease a standard 6-cup muffin tin.
- In a small bowl, mix the thawed hash browns with the melted butter, salt, and pepper until combined.
- Press about 2 tablespoons of the hash brown mixture firmly into the bottom and up the sides of each muffin cup to form a nest shape.
- Bake the hash brown nests for 10 minutes until they start to set.
- Remove the tin from the oven. Gently crack one egg into the center of each hash brown nest. If using cheese, sprinkle it over the egg.
- Return the tin to the oven and bake for an additional 12 to 15 minutes, or until the egg whites are set.
- Carefully remove the cups from the tin. Top each warm cup with diced avocado before serving.
Notes
- For easier removal, line the muffin tin cups with parchment paper liners before adding the hash browns.
- If you prefer a softer yolk, reduce the final baking time by 2-3 minutes.
- You can substitute the cheddar cheese with feta or Monterey Jack cheese.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 145
- Sugar: 1
- Sodium: 210
- Fat: 9
- Saturated Fat: 3
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 1
- Protein: 7
- Cholesterol: 140