Whole30 Hash Brown Egg Cups
Ingredients
Hash Brown Egg Cups
- 2 medium potatoes, shredded
- 6 eggs
- ½ cup coconut milk or almond milk (I use MALK Organics almond milk or canned coconut milk)
- 1 tbsp olive oil or avocado oil
- salt, to taste
- pepper, to taste
Filling Options
- sugar free bacon, chopped
- spinach, chopped
- tomato, diced
- shallot or onion, diced
- green onions or chives, to garnish
Instructions
- Preheat your oven to 400°.
- Grease muffin tins with avocado oil or olive oil and shred potatoes using a grater. Pat potatoes lightly with a towel to absorb excess moisture.
- Separate potatoes evenly into tins and form cup shapes. Press gently but firmly.
- Bake the potatoes for 18-20 minutes or until golden.
- While they bake, whisk together eggs, dairy free milk of choice, salt and pepper. Then, stir in the fillings of your choosing (bacon, tomato, onion, shallot, etc.).
- Once the potatoes are cooked, pour in about ¼ cup of the egg mixture into each cup.
- Pop back into the oven for 15-20 minutes or until completely cooked.
- Let the Hash Brown Egg Cups cool to keep their shape. Once cool, top with green onions or chives.
Notes
To reheat, I place mine in my conventional oven for a couple of minutes and they taste good as new!