Recipe: Appetizing Hash brown breakfast basket or cups

Hash brown breakfast basket or cups. This Hash Brown Breakfast Cup is one such recipe. In a single muffin cup you have a brown and crispy hash brown crust, that is filled with ham, sauteed vegetables, melted cheese, and a perfectly cooked sunny side up egg. While I often serve them for breakfast or as a brunch dish.

Riced cauliflower replaces hash browns in these breakfast cups. Filled with a runny baked egg and plenty of bacon. Use your fingers to press mixture into the sides and bottom of each cup to form nests. You can cook Hash brown breakfast basket or cups using 12 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Hash brown breakfast basket or cups

1. You need 4 of potato medium size or 1 pound of frozen hash brown 3 cups.
2. It's 2 of egg white.
3. It's 1/2 teaspoon of salt and pepper.
4. It's 2 tablespoon of melted butter.
5. Prepare of Stuffing # 1.
6. It's 1/2 cup of onions diced.
7. Prepare 1/2 cup of peppers or mushrooms.
8. It's 1 cup of Spinach.
9. You need 1 cup of meat ham or bacon or sausage.
10. You need of Topping.
11. You need of 6 eggs.
12. Prepare 1 cup of cheese cheddar or feta or any of your favorite.

Divide the hash brown mixture evenly among the muffins cups (a few tablespoons each). Once I started writing the poems for this book it felt like I couldn't write them fast enough. I loved the process of creating it and each poem feels really special to me because it's either about someone I personally. I like a nice sharp Cheddar or a zesty.

Hash brown breakfast basket or cups step by step

1. Preheat oven 475 degrees Fahrenheit.
2. Butter the inside of your muffin pan with good amount.
3. Start making the crust you mix hash brown with egg white spices and butter divide and scoop half cup to each muffin and press it on the bottom and up the side making cup shape and bake for 15 minutes.
4. Start cooking over medium heat vegetables and meat.
5. After 15 minutes get the potatoes cups out of oven scoop 1 tablespoon of stuffing top with cheese back to the reheat oven for 2 minutes then take them out crack one egg on top of each cup sprinkle some salt pepper-on top and cook for 8 minutes for soft yolk or more for firm eggs enjoy.

These turned out well, measurements were correct! I used frozen hashbrowns so it filled each muffin cup completely. Hash brown omelet cups are warm, hearty, and the perfect complete breakfast that you can take on the go. These days, breakfast is all about being fast and efficient. A quick, easy, and tasty breakfast is so important!