- 30 oz thawed Hash Browns
- 2 tsp Salt
- 1 tsp Pepper
- 2 tbs Oil
- 1/3 cup Cheddar Cheese
- 3 Eggs (would suggest 6 eggs)
- 1/3 cup Italian Blend Cheese
- 1 cup Ham
I started off by making the hash brown baskets which included combining the hash browns, salt, pepper, oil and cheddar cheese into a bowl. Once mixed together, scoop into a greased muffin tin creating a well.
The recipe called for 24 oz of hash browns, and the bag I purchased was 30 oz. I had used some previously so I thought it was probably close to 24 oz. This was still probably too much in the hash brown department, so I ended up using some bigger cupcake tins to accommodate the left overs.
Place those in the oven at 425 degrees for 15 minutes.
While those are baking, saute your ham on the stove top for 3-4 mins. Beat together your eggs and add in some more pepper, Italian blend cheese, salt, oregano and eventually your ham. When your hash browns are ready, pull them out and pour the egg concoction into each well. Bake at 350 degrees for 15 minutes and you're good to go!
My personal take away from this recipe would probably be to add another egg or two. I don't think there was enough of the egg mixture to go around, but these breakfast bites were still very delectable! They also reheated very well the next morning for breakfast :)
I later tried the recipe with 6 eggs for Big Apple Nosh's Nosh Girl Party and I think they turned out so much better! We could definitely see and taste the egg, which made for a more satisfying breakfast bite.
Paired with some green monster smoothies
What are some of your favorite breakfast foods?