You are not going to believe how delicious these Hash Brown egg cups are! And as a bonus they look so cute too! What a perfect way to cook and combine eggs with hash brown patties. All you need is a muffin tin.
#chefdez
Make sure you're checking out www.bcegg.com for a whole bunch of other great egg tips, tricks, and recipes.
Here is the full recipe of the version I did in the video:
Hash Brown Egg Cups
Recipe created by Chef Dez, chefdez.com
“Tasty breakfast idea made from store-bought hash brown patties (60g each, measuring about 3 inches by 4 inches). Grate the cheese from a block for best results.”
Butter (to grease the muffin tin)
6 frozen hash brown patties, thawed to room temperature
1/2 cup finely grated Parmesan cheese, divided
2 tablespoons drained, sliced, oil-packed sun-dried tomatoes
1 tablespoon minced onion
2 large eggs
1/2 teaspoon dried basil
1/2 teaspoon salt
A few grinds of black pepper
1. Preheat oven to 350°F Convection. If only doing a single recipe, then a toaster oven works great.
2. Grease 6 holes of a non-stick muffin tin with the butter.
3. Working carefully, press each thawed hash brown into each greased spot of the muffin tin, while making a “cup” shape (hash brown formed evenly over the bottom and the sides of each spot).
4. Bake in the pre-heated oven for 15 minutes.
5. Divide 1/4 cup of the grated parmesan equally into the bottom each hash brown cup and bake for another 5 minutes.
6. Equally divide the sun-dried tomatoes and onions into the cheese baked hash brown cups.
7. In a glass 2-cup measure, beat the eggs, with the dried basil, salt, and pepper until thoroughly combined. Pour this egg mixture evenly into the prepared hash brown cups. Top equally with the remaining 1/4 cup parmesan cheese and bake for another 15 minutes.
8. Let cool in pan for 5 minutes. Carefully remove each hash brown cup from the pan and serve immediately.
Makes 6 small portions
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