Hash Brown Egg Cups
Frozen shredded hash browns and pepper and onion mix keep prep time to a minimum in these potato-crusted egg bites. Roughly chop any large strips of frozen pepper and onion blend to fit more easily into muffin cups.
Ingredients
Method
- Preheat the oven to 425 degrees F (220 degrees C). Generously coat 12 (2 1/2-inch) muffin cups with cooking spray (see footnote, below).
- Put hash browns and butter in a large bowl; toss until coated. Divide hash brown mixture evenly among muffin cups, pressing into bottoms and up sides to form a crust. Bake until crisp and lightly golden, about 18 minutes.
- Reduce oven temperature to 350 degrees F (180 degrees C). Divide bell pepper and onion blend among hash brown crusts in muffin cups.
- Whisk together eggs, milk, Parmesan cheese, 1/2 teaspoon each black pepper and Italian seasoning and 1/4 teaspoon salt in a large bowl. Divide egg mixture among muffin cups. Bake until eggs are puffed and a knife inserted in center comes out clean, 12 to 15 minutes (160 degrees Fahrenheit). Let stand 10 minutes before running a thin metal spatula around edges to remove from pan.
- Meanwhile, for sauce, in a small blender or food processor combine drained tomatoes, oil, garlic, and remaining 1/2 teaspoon each black pepper and Italian seasoning, and 1/4 teaspoon salt. Blend until desired consistency. If desired, transfer sauce to a bowl and warm in microwave in 30-second intervals. Stir in basil. Serve hash brown muffin cups with sauce and garnish with additional basil.
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