Cheesy Hash Brown Cups with Baked Eggs
INGREDIENTS
1 (20-oz.) package refrigerated hash browns
2/3 cup shredded cheddar cheese
5 Tablespoons unsalted butter, melted
12 large eggs
Chopped fresh chives, for serving
INSTRUCTIONS
Preheat the oven to 400°F. Grease two muffin tins with cooking spray or melted butter.
In a medium bowl, combine the hash browns, shredded cheddar cheese and melted butter.
Divide the hash brown mixture among the 12 muffin tin cups (they will be very full but will shrink as they bake), pressing the potatoes into the bottoms and up the sides of each cup.
Bake the hash brown cups for 25 minutes then remove them from the oven and using a dry measuring cup or spoon, push down the centers of the muffins to make enough room for the eggs.
Crack an egg into each cup then top each egg with salt and pepper.
Return the hash brown cups to the oven and bake them an additional 12 to 15 minutes or until the eggs reach your desired doneness.
Remove the hash brown cups from the oven and let them cool for at least 10 minutes in the muffin tin before running a sharp knife around the edges to release them. Top the hash brown cups with the chopped fresh chives and serve.
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