| @type | WebSite |
|---|---|
| @id | https://12tomatoes.com/#website |
| url | https://12tomatoes.com/ |
| name | 12 Tomatoes |
| publisher | Object (type: stdClass) |
| potentialAction | Object (type: stdClass) |
| @type | Organization |
| @id | https://12tomatoes.com/#organization |
| name | 12 Tomatoes |
| description | Making Mealtime Meaningful |
| url | https://12tomatoes.com/ |
| logo | Object (type: stdClass) |
| sameAs |
|
| @type | Recipe |
| @context | http://schema.org/ |
| @id | https://12tomatoes.com/hashbrown-egg-cups/#recipe |
| headline | |
| name | Hashbrown Egg Cups |
| description | A perfect make-ahead, on-the-go breakfast option. |
| url | https://12tomatoes.com/hashbrown-egg-cups |
| inLanguage | en-US |
| isPartOf | Object (type: stdClass) |
| author | Object (type: stdClass) |
Ingredients
- 1 (20 oz) package frozen hash browns, thawed
- 1 cup cheddar cheese, grated and divided
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne pepper, optional
- 8 large eggs
- 2 tablespoons half and half or milk
- 1/2 cup ham, diced
- Kosher salt and freshly ground black pepper, to taste
- Fresh parsley, minced, for serving
Preparation
- Preheat oven to 450°F and grease a muffin tin with nonstick spray. Set aside.
- In a large bowl, combine the hash browns, half of the cheese, salt, pepper, paprika, and cayenne pepper. Press mixture into bottom of muffin cups.
- Bake 20 minutes. Remove and reduce heat to 350°F.
- In a clean mixing bowl, whisk together the eggs, remaining cheese, milk, and ham. Season with salt and pepper and pour over hash browns.
- Bake until set, 12-15 minutes.
- Remove from oven and let cool 5 minutes before serving. Enjoy!
A perfect make-ahead, on-the-go breakfast option.
Yield 12
Course: Breakfast
Diet(s): Gluten-Free, Gluten-Free
Allergen(s): Eggs, Eggs
Recipe adapted from Life Made Simple Bakes.