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Hash Brown Egg Cups

Whole30 Hash Brown Egg Cups

5 from 2 votes
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Prep Time 10 minutes
Cook Time 50 minutes
Servings: 10 , give or take
Course: Breakfast
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Preheat your oven to 400°.
  2. 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.
  3. Separate potatoes evenly into tins and form cup shapes. Press gently but firmly.
  4. Bake the potatoes for 18-20 minutes or until golden.
  5. 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.).
  6. Once the potatoes are cooked, pour in about ¼ cup of the egg mixture into each cup.
  7. Pop back into the oven for 15-20 minutes or until completely cooked.
  8. 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!