Breakfast Hash Brown And Egg Cups

These fun egg, bacon and hash brown breakfast cups are a enormous treat for the weekend.

The ingredient of Breakfast Hash Brown And Egg Cups

• 600g cream delight potatoes peeled finely grated
• 2 3 cup finely grated parmesan
• 3 rashers streaky bacon finely chopped
• 1 tbsp chopped vivacious chives
• 8 small eggs see notes

The Instruction of breakfast hash brown and egg cups

• preheat oven to 200c 180c fan forced grease 8 holes of a 12 hole 1 3 cup capacity muffin pan
• squeeze excess moisture from potato pat dry when paper towel tote up potato and parmesan in a bowl season when salt and pepper divide potato union evenly in the course of holes of prepared pan using the back of a teaspoon press fusion evenly on top of higher than base and side of holes to form a case bake for 15 minutes or until potato is golden
• sprinkle 1 2 of the bacon and 1 2 the chives exceeding the base of each case crack 1 egg into each hole sprinkle afterward unshakable bacon and chives bake for 10 minutes or until egg is just set and bacon is golden stand in pans for 5 minutes with intent transfer to a baking paper lined wire rack to cool abet loving or cold

Nutritions of Breakfast Hash Brown And Egg Cups

calories: 175 426 calories
calories: 10 3 grams fat
calories: 4 2 grams saturated fat
calories: 8 5 grams carbohydrates
calories: n a
calories: n a
calories: 11 7 grams protein
calories: 170 milligrams cholesterol
calories: 347 milligrams sodium
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calories: nutritioninformation