Ingredients
- 20 oz bag frozen hash browns
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 4 tablespoons butter
- 12 eggs
- salt and pepper to taste
- fresh basil leaves, hot sauce, or whatever herbs and sauces you want to top your egg bites with
- Preheat oven to 400F.
- Place the hash browns and 1 tablespoon of butter in a skillet over medium high heat. Sauté for about 10 minutes, stirring frequently, until the hash browns are cooked through and starting to brown.

- Place the hash browns, cheese, garlic powder and salt in a large bowl. Use a rubber spatula to mix everything together.

- Line the muffin tin with parchment papers. Then divide the hash into the muffin tins, filling about half way. Use the back of a 1/4 dry measuring cup to press the hash browns into the bottom of the muffin tin. This will compress it and allow for room on top for the eggs.

- Crack the eggs on top of the hash browns. I kept mine sunny-side up but if you prefer scrambled, crack all the eggs in a bowl, whisk, add more cheese and spice if desired, and then divide among the muffin cups.

- Bake for an additional 8 – 10 minutes until the eggs are no longer clear.

- Allow the eggs to sit a few minutes before removing to a cooling rack/plate. Top with fresh herbs and your favorite sauces (optional).

- Once they’ve cooled, store in an airtight container in the fridge for easy heat and eat breakfasts all week.
Nutrition Info:
- Serving Size: 1 egg bite
- Calories: 210
- Sugar: 1g
- Sodium: 256mg
- Fat: 15.3g
- Saturated Fat: 7.3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10.2g
- Fiber: 0.7g
- Protein: 9.1g
- Cholesterol: 184mg
© The Toasted Pine Nut