Potato Hash Egg Cups

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Potato Hash Egg Cups

These egg cups are freezer and kid-friendly, allowing busy families to get some extra morning sleep. Prepare ahead of time and warm in the microwave for a scrumptious, on-the-go solution for a hearty and plentiful breakfast!

Prep Time7

Cook Time24

Servings:

Calories: 140kcal

Ingredients

8 large eggs beaten
2 tbsp milk or water optional
1 1/2 C refrigerated or frozen potato hash shreds
1 C spinach chopped
1 whole red bell pepper diced (~1 C)
1/4 of a medium yellow onion diced (~1/4 C)
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
12 tsp shredded cheddar cheese 1 tsp per muffin cup
cooking spray

Instructions

Preheat oven to 350 degrees F.
Spray a muffin tin generously with cooking oil. Make sure the sides are well covered to decrease the chance of them sticking.
In a medium-sized mixing bowl, whisk the eggs with the milk until smooth and uniform. Season with salt, pepper, and garlic powder.
Chop the onions, bell pepper, and spinach. Add the potato shreds and fold them into the whisked egg mixture.
Portion the vegetable-egg mixture into the 12 cups, with approximately 2 oz in each well, filling the wells ¾ of the way. Top each well with 1 tsp of shredded cheddar cheese.
Bake for 20-25 minutes or until a knife inserted in the center comes out clean.
Serve with your favorite hot sauce and enjoy!

Notes

These egg cups are extremely versatile. See a vegetable you are not a fan of? Swap them out for a flavor profile you enjoy. These can be prepared ahead of time and stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. To reheat, place your desired amount of egg cups on a microwave-safe plate. Reheat gently in the microwave until warmed through, about 30 seconds (if thawed) and 1-2 minutes (if frozen). Increase the reheating time by 30 seconds for each additional cup on the plate.

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