What’s better than breakfast food? Breakfast food that you can grab while you’re running out the door! These Hash Brown Breakfast Cups are perfect for a quick bite or a cute little brunch full of little bites.
My favorite aspect about these breakfast cups is that all of the ingredients are from our local farmer’s market! I SWEAR there’s a difference. The eggs, the veges, and even the avocado are all grown locally.
- 3 cups shredded potatoes frozen & thawed or fresh
- 3 Tbsp Olive Oil
- 3 cloves Garlic minced
- 3 eggs whisk
- 1/2 - 1 cup Unsweetened Original Almond Milk
- 1/2 cup shredded cheddar cheese
- 1/2 Jalapeno diced & seeded
- 1/2 Red Bell Pepper diced
- 1/2 cup Spinach ripped
- 1/4 cup Red Onion finely diced
- 1/4 cup Green Onions chopped
- Salt & Pepper to taste
Preheat the oven to 425 degrees.
Spray your mini (or regular sized) muffin pans with cooking oil or butter.
Once potatoes are thawed and drained, pour the olive oil and garlic mixture over the potatoes and mix until evenly coated.
Line each muffin pan with the potatoes, pressing the potatoes to the bottom and edges of the pan to create a little bowl.
Place in the oven and cook for 25 minutes (or until golden brown and a little crispy).
LOWER HEAT TO 350 Degrees!
Mix together the eggs, spinach, jalapeno, red onion, peppers. Mix in salt & pepper as well.
Carefully pour the egg mixture into the muffin pans and top with green onion.
Place back in the oven for 30 minutes and remove once firm.