Crispy Hash Brown Avocado Egg Cups
A delightful combination of baked eggs and crispy hash browns topped with creamy avocado, perfect for any meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups frozen hash browns
- 1 avocado, mashed
- 4 eggs
- Salt and pepper to taste
- Olive oil or cooking spray
- Optional toppings: cheese, diced tomatoes, green onions
Instructions
- Preheat the oven to 400°F (200°C).
- Grease a muffin tin with olive oil or cooking spray.
- Place the hash browns in a bowl and season with salt and pepper.
- Press the hash browns into the muffin tin to form cups.
- Bake for 20 minutes or until golden brown.
- Remove from oven and carefully crack an egg into each hash brown cup.
- Put back in the oven and bake for an additional 10-15 minutes until the eggs are cooked to your liking.
Notes
For best results, squeeze out excess moisture from the hash browns before shaping them. You can prepare the hash brown cups in advance and refrigerate them.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 220mg
Find it online: https://www.simplefamilydishes.com/crispy-avocado-egg-cups-2/