Eggs in Hash Brown Nests

Recipe adapted from The Pioneer Woman by The Frugal Foodie

Makes 10 muffins

Ingredients

  • Olive oil

  • 14 oz (1/2 package) of Alexia Hashed Browns

  • 1/2 medium onion, finely chopped

  • 3 oz (1/2 package) of raw baby spinach

  • 1/4 cup fat free sour cream

  • 1/4 cup shredded cheese (I used a Mexican blend)

  • Garlic powder

  • Bacon salt (optional)

  • Non-stick cooking spray

  • Salt

  • Pepper


Instructions

  1. Preheat oven to 425°.

  2. Heat a large skillet and drizzle with olive oil. Sauté chopped onion until transparent.

  3. Add hash browns. Cook, stirring occasionally, for 6-8 minutes.

  4. In a medium skillet, drizzle olive oil and heat. Add spinach and cook until wilted (3-5 minutes).

  5. In a large mixing bowl, combine cook hash browns and spinach. Add and combine sour cream, shredded cheese, and garlic powder, bacon salt, and pepper to taste.

  6. Liberally spray a muffin pan with non-stick cooking spray. Scoop 3-4 tablespoons of the potato mixture into each muffin cup. Gently press the potato mixture around to the edges of the cup, forming a cup.

  7. Bake the potato cups for 15-20 minutes, or until golden brown and set.

  8. Once cooked, crack an egg into each cup, season with salt and pepper, and put back in the oven for another 12-15 minutes, depending on how firm you prefer your yolks (15 minutes made my yolks soft but not runny).

  9. When eggs are cooked, remove from oven and allow to cool 5-7 minutes and remove from muffin tin.