Crispy Hash Brown Avocado Egg Cups
Delicious baked egg cups nestled in crispy hash brown shells, topped with creamy avocado.
- Prep Time: 15 minutes
- Cook Time: 30 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 a crunchier texture, squeeze out excess moisture from the hash browns before shaping them.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 370mg
Find it online: https://www.simplefamilydishes.com/crispy-avocado-egg-cups/