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
Preheat oven to 425°.
Heat a large skillet and drizzle with olive oil. Sauté chopped onion until transparent.
Add hash browns. Cook, stirring occasionally, for 6-8 minutes.
In a medium skillet, drizzle olive oil and heat. Add spinach and cook until wilted (3-5 minutes).
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.
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.
Bake the potato cups for 15-20 minutes, or until golden brown and set.
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).
When eggs are cooked, remove from oven and allow to cool 5-7 minutes and remove from muffin tin.