High Protein Hash Brown Baked Egg Cups www.instagram.com 40 mins Pick the duration units Minutes Hours Serves 12 Serves Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export Copied! Copy Exporting... Plain text Exporting... Notion markdown Exporting... Evernote enex Print Cancel Edit save Directions 1. Preheat oven to 400ºF and spray a nonstick muffin pan with nonstick cooking spray. 2. Fill 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. 3. While 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. 4. Pour 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. 5. Let cool for 10 minutes before serving. I love topping these with hot sauce! 1. Preheat oven to 400ºF and spray a nonstick muffin pan with nonstick cooking spray. 2. Fill 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. 3. While 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. 4. Pour 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. 5. Let cool for 10 minutes before serving. I love topping these with hot sauce! Add Direction 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 0.8 cup shredded extra sharp cheddar cheese 1 hot sauce or sriracha - + - + - + - + - + - + - + - + Add ingredient Equipment muffin pan measuring cups blender fork knife Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe
