Hash-Brown Egg Cups
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.
EatingWell.com, April 2022
Gallery
Credit: Charlotte & Johnny Autry
Ingredients
Directions
Nutrition Facts
Serving Size:
2 egg cups Per Serving:
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.