This post is sponsored by Mom It Forward Influencer Network.
When your short on time these Egg Topped Hashbrown Cups are the perfect go-to breakfast. Crispy and cheesy hashbrowns on the bottom, topped with a perfectly cooked egg, baked in the oven, you’ll not only save time, but also clean-up.
If your anything like my family, it’s hard to get us out the door on time. When you try and add breakfast into the mix, it just creates extra hassle. The opportunity for a nutritious breakfast can be quickly missed. Most mornings we just eat a bowl of sugary cereal, or we pop a toaster pastry into the toaster. However, that leaves us hungry within an hour, and it’s not all that great for you.I’ve been trying to come up with more nutritious breakfasts that can be made in advance or rather quickly on rushed mornings. That’s where my Egg Topped Hashbrown Cups come in! Eggs are a great source of protein, and a go to for a lot of people. But did you know not all eggs are not created equal and this is why I like Handsome Brook Farm Eggs. They are organic eggs that come from organic-fed, pasture raised hens. Both of which are important aspects to our family. An all-natural diet and freedom forage outdoors gives Handsome Brook Farm eggs their trademark golden-orange yolk and rich, delicious flavor.
If you’ve noticed though there are so many different choices when it comes to labels on a carton of eggs. There is farm raised, pasture raised, free range, etc. So how do you know what to choose? You definitely want to choose certified pasture raised. Studies show that Handsome Brook Farm Eggs can contain 2 times more Omega 3’s, 38% more vitamin A and 23% vitamin E than conventional eggs. Wondering where I got my eggs? I bought my Handsome Brook Farm Eggs from my local Publix, but they are available at select retailers nationwide. Just look for the carton with the cute chicken! Enough egg facts, let’s talk about how simple this recipe is to put together.These Egg Topped Hashbrown Cups are made with 4 ingredients, not including your salt and pepper! It takes 5 minutes to throw the ingredients together in a bowl, and less than 30 minutes to bake! That’s pretty quick. Oh, and if you are super short on time, like we are most of the time, you can prepare the hashbrown cups the night before, and then top with the egg, and bake for 12 to 14 minutes before eating! A totally healthy and completely beneficial breakfast.
Egg Topped Hashbrown Cups
- 15 ounces shredded hashbrown potatoes, thawed
- 1 1/2 cups shredded cheddar cheese
- 1 tablespoon olive oil
- salt and pepper to taste
- 12 Handsome Brook Farm Eggs
Preheat oven to 425 degrees. Grease a 12 cup muffin pan, and set aside. In a large bowl mix together the hashbrowns, cheese, olive oil, salt and pepper.
Measure 1/4th cup of the hashbrown mix into the muffin cups, using your fingers press the hashbrowns in towards the bottom and sides, to create a "cup". Bake for 15 minutes. Remove from the oven, drop the temperature to 350 degrees.
Crack each egg into the top of each cup, season with salt and pepper and bake for 12 to 14 minutes or until the egg whites are set.
You can add chopped bacon when placing the eggs into the hashbrown cups to bake for an added flavor.