Hash Brown Egg Muffin Cups

Meet your family's new favorite way to start the day with our savory Hash Brown Egg Muffin Cups! Baked in a muffin tin, this easy finger-food recipe blends crispy hashbrowns with the breakfast veggies you need. With each batch producing 12 hashbrown egg muffin cups, you can ensure there's enough to go around for even the hungriest of broods.

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Prep time10 min
Ready in40 min
PortionsPortions 12
DifficultyEasy

Ingredients

3 cups frozen shredded hash brown potatoes, thawed
4 tablespoons Country Crock® Plant Butter Unsalted Sticks, divided (plus additional for greasing the pan)
1 small onion, chopped (about 1/2 cup)
1 small red bell pepper, chopped (about 3/4 cup)
1 cup packed baby spinach, chopped
8 large eggs
1/4 cup plant milk

Nutritional Guidelines (per serving)

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

Preheat oven to 425 degrees. Grease 12-cup muffin tin with Country Crock Plant Butter.
Melt 2 tablespoons Country Crock Plant Butter and toss with hash browns. Evenly divide hash brown mixture among muffin cups. Press down firmly with fingers or back of a spoon. Bake 20 minutes or until edges of hash browns begin to brown. Remove and lower oven temperature to 375 degrees.
Meanwhile, melt remaining 2 tablespoons Plant Butter in nonstick skillet. Cook onion and pepper 4 minutes or until softened. Add spinach and cook 1 minute or until wilted. Season with salt and pepper. Let cool.
Beat eggs with plant milk. Stir in vegetable mixture. Pour egg mixture over hash browns. Bake 15 minutes or until eggs are muffins are set and beginning to brown.

Although these Hash Brown Egg Muffin Cups can be refrigerated for up to five days before reheating and serving, keep in mind that the texture won't be as crisp.

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Hash Brown Egg Muffin Cups