Ingredients:
- 2 medium-sized russet potatoes (about 3 cups grated)
- 1 tablespoon olive oil (or cooking spray)
- 1/2 cup shredded reduced-fat cheese (optional, for extra flavor)
- 1/4 cup diced bell peppers (optional)
- 1/4 cup diced onions (optional)
- 2 large eggs
- Salt and pepper, to taste
- 1/4 teaspoon garlic powder (optional)
- Cooking spray for greasing the muffin tin
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a muffin tin with cooking spray.
- Prepare the Hash Browns: Grate the potatoes using a box grater or a food processor. After grating, place the potatoes in a clean kitchen towel and squeeze out any excess moisture.
- Mix the Hash Browns: In a large bowl, combine the grated potatoes, olive oil, salt, pepper, garlic powder (optional), and diced bell peppers and onions (if using). Mix well.
- Form the Cups: Divide the potato mixture into the muffin tin, pressing it down gently into the bottom of each muffin cup to form the base of the “cup.”
- Bake the Hash Brown Cups: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the hash browns are golden and crispy on the edges.
- Add the Eggs: Crack one egg into each hash brown cup, being careful not to break the yolk. If desired, sprinkle a little bit of cheese on top.
- Bake Again: Return the muffin tin to the oven and bake for an additional 10-12 minutes, or until the eggs are cooked to your liking.
- Serve: Allow the breakfast cups to cool for a few minutes before carefully removing them from the muffin tin. Serve warm!
Tips:
- For extra protein, you can add cooked turkey bacon or sausage to the mixture.
- Feel free to customize the recipe with your favorite veggies and seasonings.
- If you’re following a specific dietary plan (like Weight Watchers or keto), adjust ingredients accordingly to fit your point or carb goals.
The post Low point Hash Brown Breakfast Cups appeared first on Dieter24.
