Baked Hashbrown & Egg Cups

A FASTer Way Recipe

Feed the whole family with these yummy cups. We love having them available to eat on the go. So simple to make, take and reheat as needed. They are a wonderfully macro packed breakfast that we keep in rotation. Go TRY THIS and tag me @sallyspringob on socials so I can see you enjoying it too.

6 servings in 45 minutes

Ingredients

3 Red Potato (large, shredded)

1 tbsp Extra Virgin Olive Oil

Sea Salt & Black Pepper (to taste)

12 Eggs

Directions

1.Preheat the oven to 375°F (190°C). Line a muffin tray with liners or use a silicone muffin tray.

2. Wrap the shredded potato in paper towel and squeeze out all of the excess liquid. Transfer it to a large mixing bowl. Add oil, salt, and pepper, and mix to combine.

3. Scoop the potato mixture into each muffin cup until it is all used up. Using your fingers, create a hole in the center of each one, then crack an egg into each of the holes. Season with more salt and pepper, if desired.

4. Bake in the oven for 30 minutes or until cooked through. Remove from the muffin tray. Enjoy!

Nutritional Facts

AMOUNT PER SERVING

Calories 237 Cholesterol 372mg

Fat 12g Sodium 161mg

Carbs 18g Vitamin C 9mg

Fiber 2g Vitamin D 82IU

Sugar 2g Magnesium 35mg

Protein 15g Zinc 2mg

Thank you for sharing in our love of food.

We prioritize coming together as a family to eat so we can talk about the highs and lows of our day. This creates a team within out home. We hope our family’s favorite meals brings your family together for great memories and conversations too.

XOXO, The Springobs

grab a sample meal guide here and then join in for my next fat loss group