These muffin-tin egg bites pack a crunch thanks to a crispy hash-brown potato crust. Using fresh hash browns, found in the produce section of most grocery stores, ensures a crispier result than you'd get from frozen. Plus, wringing them out before baking removes excess moisture, ensuring they'll be even more crisp., April 2022


Credit: Charlotte & Johnny Autry

Recipe Summary

30 mins
1 hr 10 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450°F. Generously coat a 12-cup muffin tin with cooking spray.

  • Place hash browns in a kitchen towel. Working over the sink, squeeze and wring out as much water as possible. Transfer the squeezed hash browns to a large bowl and stir in oil and 1/8 teaspoon each salt and pepper. Divide the mixture among the muffin cups, pressing it into the bottom and up the sides of each cup to form a crust. (There should be a solid layer in the bottom of the cup, but it's OK if the hash browns don't go completely up the sides.) Generously coat the hash browns with cooking spray.

  • Bake the hash-brown nests until golden brown on the bottom and edges, 35 to 45 minutes.

  • Whisk eggs, milk and the remaining 1/8 teaspoon each salt and pepper in a medium bowl. Divide sausage, cheese, bell pepper and onion among the baked hash-brown cups and top with the egg mixture (about 2 tablespoons per cup).

  • Bake until the egg mixture is set, 8 to 10 minutes. Let cool in the pan for 5 minutes. Run a butter knife around the edges of each cup a few times to loosen completely, then use the knife to lift them out of the tin.

Nutrition Facts

2 egg cups
304 calories; protein 14g; carbohydrates 22g; dietary fiber 2g; sugars 2g; fat 18g; saturated fat 5g; mono fat 8g; poly fat 4g; cholesterol 206mg; vitamin a iu 542IU; vitamin b3 niacin 1mg; vitamin b12 1mcg; vitamin c 8mg; vitamin d iu 56IU; vitamin e iu 3IU; folate 29mg; vitamin k 6mg; sodium 405mg; calcium 99mg; iron 1mg; magnesium 12mg; phosphorus 139mg; potassium 166mg; zinc 1mg; omega 3 fatty acid 1g; omega 6 fatty acid 3g; niacin equivalents 3mg; selenium 19mcg.