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INGREDIENTS
5 teaspoons unsalted butter (I used EVOO)
4 cups frozen hash browns (1 pound), thawed
6 large eggs, plus 2 large egg whites
Coarse salt and ground pepper
4 tablespoons shredded Parmesan Cheese
3 ounces shredded Monterey Jack
DIRECTIONS
Preheat oven to 475 degrees. Coat 12 nonstick muffin cups with 1/2 teaspoon butter. In a large microwave-safe bowl, melt 4 teaspoons butter. Add hash browns and 2 egg whites; season with salt and pepper and mix thoroughly. Place about 1/4 cup mixture into each muffin cup, firmly pressing into bottom and up side of each cup. Bake 15 minutes.
Mix remainder of eggs and the Parmesan Cheese in bowl. Remove hash brown cups from oven, add egg mixture to each cup. Season with salt and pepper and bake until egg mixture is set, about 15 minutes. Remove from oven and sprinkle shredded Monterey Jack on top of each cup. Place back into oven until cheese is melted (about 1 - 2 minutes). Remove from oven, with a small offset spatula, remove cups from pan and serve immediately.
INGREDIENTS
5 teaspoons unsalted butter (I used EVOO)
4 cups frozen hash browns (1 pound), thawed
6 large eggs, plus 2 large egg whites
Coarse salt and ground pepper
4 tablespoons shredded Parmesan Cheese
3 ounces shredded Monterey Jack
DIRECTIONS
Preheat oven to 475 degrees. Coat 12 nonstick muffin cups with 1/2 teaspoon butter. In a large microwave-safe bowl, melt 4 teaspoons butter. Add hash browns and 2 egg whites; season with salt and pepper and mix thoroughly. Place about 1/4 cup mixture into each muffin cup, firmly pressing into bottom and up side of each cup. Bake 15 minutes.
Mix remainder of eggs and the Parmesan Cheese in bowl. Remove hash brown cups from oven, add egg mixture to each cup. Season with salt and pepper and bake until egg mixture is set, about 15 minutes. Remove from oven and sprinkle shredded Monterey Jack on top of each cup. Place back into oven until cheese is melted (about 1 - 2 minutes). Remove from oven, with a small offset spatula, remove cups from pan and serve immediately.
