This is not your typical egg bite because it is stuffed with of spinach and is surrounded by crispy potatoes. They are ideal for your upcoming brunch gathering or for a midweek grab-and-go breakfast.
Prep Time: 25 minutes
Cook Time: 3 minutes
Total Time: 55 minutes
Ingredients:
- 4 cups shredded potatoes
- 4 tbsp salted butter
- 1 tsp kosher salt, divided
- 3/4 tsp black pepper,
- 1/2 cup shredded cheddar cheese
- 10 large eggs
- 1/4 cup milk
- 1/4 cup chopped scallions
- 1 package of frozen spinach (10-ounce)
Instructions:
- Set the oven to 450° F.
- Cooking spray should be liberally used to grease a standard 12-hole muffin pan.
- Shredded potatoes, shredded cheese, melted butter, 1/2 teaspoon salt, and 1/2 teaspoon black pepper should all be combined in a medium bowl.
- Press the mixture firmly and evenly into the bottoms and up the sides of each well, using your fingers, a spoon, or even a shot glass to help form the cups.
- After around 20 minutes of baking, remove from the oven when crisp and golden.
- Oven temperature is decreased to 375° F.
- Eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper should all be completely blended in a big bowl. Add the thawed, squeezed spinach as well as the sliced scallions. Be sure to break up any spinach clumps.
- Pour the egg mixture into the hash brown cups in the muffin tins using a 1/4 cup measuring cup. Bake for 15 to 17 minutes, or until the eggs are puffy and set.
- After letting each hash brown cup cool slightly, gently release the edges with a knife or tiny rubber spatula, remove, and serve.
Leave a Comment