| Level: | Easy |
| Total: | 1 hr 50 min |
| Active: | 15 min |
| Yield: | 12 servings |
Ingredients
- 6 to 8 medium russet potatoes
- Salt and ground pepper
- Nonstick cooking spray
- 24 large eggs
Instructions
- Preheat the oven to 400 degrees F.
- Bake the potatoes until tender, 45 minutes to 1 hour. Allow to cool, and then peel and grate them. Season well with salt and pepper.
- Adjust the oven temperature to 450 degrees F. Spray two 12-hole muffin pans generously with cooking spray. Scoop 3 to 4 tablespoons of grated potato into each muffin hole. Use your fingers to gently press down the sides and bottom in each muffin hole to make a nest. Spray again with cooking spray. Then bake for 15 to 20 minutes. Watch and make sure they do not burn.
- Allow the nests to cool and lower the oven temperature to 400 degrees F. Then crack an egg into each nest. Sprinkle with salt and pepper and bake until the whites are set, about 15 minutes.
Nutrition Facts
| Calories | 243 calorie |
| Total Fat | 10 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 372 milligrams |
| Sodium | 313 milligrams |
| Carbohydrates | 23 grams |
| Dietary Fiber | 2.5 grams |
| Protein | 15 grams |
| Sugar | 2 grams |
Reviews
Made these this morning and they were GREAT!!
I used frozen shreds potatoes that I thawed last night and patted dry before pressing into the muffin tin.
I will DEFINITELY make these again!
I used frozen shreds potatoes that I thawed last night and patted dry before pressing into the muffin tin.
I will DEFINITELY make these again!
I used egg beaters and added cooked ground turkey and veggies as well. They are good if you aren’t expecting crispy hashbrowns. The potato turns into a muffin base more than anything. Just tell your guests they are egg muffins and leave out the word hashbrowns.
The hash brown egg cups itself were ok, although when they were done the hash browns were not crispy. What was not so decent was that I couldn’t get them out of the freaking muffin tin. I greased it with cooking spray like she did, and still had to pry them out. When I went to go and wash the pan, I couldn’t get the leftover hash brown off! I tried scrubbing it with vinegar, and using a tool to scrape it. Ended up throwing the nice muffin pan away. I don’t think I will be making these again.
Made these for dinner tonight yummy they were a hit with the kids
I made these for a new way to do breakfast and while the concept is smart and cute I didn’t like the way the Hashbrowns came out, personal preference to pan-fried extra crispy, but the instructions were spot on.
Excellent! I used frozen shredded hash browns to save time.
Such a good recipe I am making them right now they are soo yummy and cute although not enough hash brown
Not a review a question how can you make the egg come out cooked hard not soft
My son loves this recipe. I however didn’t like the eggs being baked. So we mixed our eggs in and it was rather tasty.