These hash brown muffin tray eggs are a quick and easy way to feed a lot of people breakfast. You can make them ahead of time, and they're great for brunch or breakfast parties. The crunchy hash brown crust gives the fluffy eggs a great texture.
Ingredients: 4 cups frozen hash browns. 1 cup shredded cheddar cheese. 8 large eggs. 1/2 cup milk. Salt and pepper to taste. Cooking spray. Chopped fresh chives for garnish optional.
Instructions: Turn on your oven and heat it up to 375F 190C. Put the frozen hash browns in a bowl to thaw. Use a paper towel to press them down and get rid of any extra water. Spray cooking spray on a muffin tray to keep the muffins from sticking. Spread the hash browns out evenly in the muffin tins and press them down to make a nest shape. Put some chopped cheddar cheese on top of the hash browns. Add the eggs, milk, salt, and pepper to a different bowl and mix them together using a whisk. Spread the egg mix out in each hash brown nest in the muffin tin. The eggs should be set and the edges should be golden brown after 20 to 25 minutes in a hot oven. Take the hash brown muffin tray eggs out of the oven and let them cool down for a while. If you want, you can add chopped fresh chives as a garnish. Enjoy while still warm!
Prep Time: 15 minutes
Cook Time: 25 minutes
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