High Protein Hash Brown Baked Egg Cups
Directions
- 1Preheat oven to 400ºF and spray a nonstick muffin pan with nonstick cooking spray.
- 2Fill each of the 12 muffin cups with about ¼ cup thawed hash browns. Use your fingers to spread them into a cup shape. Sprinkle each cup with a little Harmony All Purpose Blend. Bake for 20-25 minutes or until the hash browns are golden brown and crispy.
- 3While the hash browns bake, make the egg filling. To a blender, add eggs, cottage cheese, and 1 tablespoon Harmony All Purpose Blend. Blend on high for about 15 seconds until fully blended.
- 4Pour the egg mixture into the 12 baked hash brown cups. Divide the chopped bacon between the cups and use a spoon to gently stir the bacon into the egg mixture. Top each cup with 1 tablespoon shredded cheddar cheese. Return the pan to the oven and bake for 13-15 minutes until the eggs are set.
- 5Let cool for 10 minutes before serving. I love topping these with hot sauce!
Ingredients
- 1 nonstick cooking spray
- 3 cups frozen shredded hash browns
- 2 tablespoons Harmony All Purpose Blend
- 8 eggs
- 1 cup cottage cheese
- 6 slices cooked and finely chopped bacon
- 0.75 cup shredded extra sharp cheddar cheese
- 1 hot sauce or sriracha
Equipment
muffin panmeasuring cupsblenderforkknife
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