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5 from 1 vote

Hashbrown Egg Bites

Hashbrown egg bites baked in muffin tin with crispy potato base and fluffy eggs. Easy grab-and-go breakfast ready in 30 minutes.
Prep Time10 minutes
Cook Time22 minutes
Total Time32 minutes
Course: Breakfast
Cuisine: American
Keyword: breakfast egg cups, easy breakfast meal prep, hashbrown egg bites, muffin tin eggs
Servings: 6 servings
Author: Julia Pacheco

Ingredients

  • Oil spray
  • 3 cups shredded defrosted hash browns
  • Salt and pepper
  • 12 eggs

Instructions

  • Preheat oven to 400 degrees.
  • Spray muffin tin with oil spray.
  • Add ¼ cup hash browns to each cup.
  • Season and spray tops lightly.
  • Bake 12 minutes.
  • Create well in each cup and crack in one egg.
  • Season with salt and pepper.
  • Bake 10–15 minutes until cooked.

Notes

  • Fully defrost hash browns before using.
  • Spray generously to prevent sticking.
  • Store refrigerated up to 4 days.

Nutrition

Calories: 212kcal | Carbohydrates: 19g | Protein: 13g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 327mg | Sodium: 148mg | Potassium: 421mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 475IU | Vitamin C: 9mg | Calcium: 60mg | Iron: 3mg
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