Hash Brown Breakfast Cups
My recent culinary expansion into breakfast (crepes, egg cup) got me to thinking on now to make something a little heftier for a cold winter morning. Normally I don’t include potatoes in my meals very often, but this meal was based off a YouTube video I watched, and I couldn’t get it out of my mind.
Mix about 4 cups of shredded potatoes (I used the Simply Potatoes brand) with the whites of two eggs and season to taste. I ground about a tsp of fresh black pepper and just shy of a tablespoon of Tony’s Cajun Seasoning.
Press this into a buttered jumbo muffin tin, making a cup shape. Put this into a pre-heated oven (400°) for about 15 minutes, until it begins to crisp up. Each cup gets about 1/2 cup of potatoes.
Meanwhile sauté some veggies in olive oil. I minced some red onion, sweet peppers and a jalapeno. But there are lots of options, like spinach, cherry tomatoes or mushrooms. Slice up some ham and shred some cheese. Diced bacon or chicken sausage would be good too.
To assemble, put in a spoon of veggies and the ham (or bacon, or diced sausage) and put cheese into the cup. I like a cheddar and jack blend.
Place into the oven to heat through, about 5 minutes and cheese has been melted. Crack an egg into each cup and season. I put on some black pepper, a hint of garlic powder and a pinch of dry basil. Bake to desired level. I wanted the egg yoke to be runny, so I baked mine about 15 minutes.
Fantastic breakfast bite, and very satisfying. And this can be highly customizable for whatever you have in the fridge, or even to individual tastes per each cup.
Pairs well with a lemon berry kombucha.
Hash Brown Breakfast Cups
My recent culinary expansion into breakfast (crepes, egg cup) got me to thinking on now to make something a little heftier for a cold winter morning. Normally I don’t include potatoes in my meals very often, but this meal was based off a YouTube video I watched, and I couldn’t get it out of my mind.
Mix about 4 cups of shredded potatoes (I used the Simply Potatoes brand) with the whites of two eggs and season to taste. I ground about a tspn of fresh black pepper and just shy of a tablespoon of Tony’s Cajun Seasoning.
Press this into a buttered jumbo muffin tin, making a cup shape. Put this into a pre-heated oven (400°) for about 15 minutes, until it begins to crisp up. Each cup gets about 1/2 cup of potatoes.
Meanwhile sauté some veggies in olive oil. I minced some red onion, sweet peppers and a jalapeno. But there are lots of option, like spinach, cherry tomatoes or mushrooms. Slice up some ham and shred some cheese. Bacon or chicken sausage would be good too.
To assemble, put in a spoon of veggies and the ham (or bacon, or diced sausage) and put cheese into the cup. I like a cheddar and jack blend.
Place into the oven to heat through, about 5 minutes and cheese has been melted. Crack an egg into each cup and season. I put on some black pepper, a hint of garlic powder and a pinch of dry basil. Bake to desired level. I wanted the egg yoke to be runny, so I baked mine about 15 minutes.
Fantastic breakfast bite, and very satisfying. And this can be highly customizable for whatever you have in the fridge, or even to individual tastes.
Pairs well with a lemon berry kombucha.
