From the Sensibly Sprouted Kitchen
Hashbrown, Ham & Gruyere Egg Cups
Muffin-tin egg cups with a hashbrown crust, ham, Gruyere, and parsley—great for make-ahead breakfasts.
Ingredients
- 16 oz Hashbrowns (thawed)
- 12 Egg
- 1 cup Gruyere Cheese
- 6 oz Sliced Ham (chopped)
- 1/3 cup Parsley (chopped)
- Sea Salt & Black Pepper (to taste)
Directions
- 1
Preheat the oven to 400ºF (205ºC) and lightly grease a muffin tray. Press the hash browns firmly into each cup to form a well.
- 2
In a bowl, whisk the eggs. Add the cheese, ham, and parsley, then season with salt and pepper. Mix well.
- 3
Pour the egg mixture into the hashbrown wells. Bake for 12 to 15 minutes or until the eggs are set.
- 4
Let the egg muffins cool slightly before removing them from the tray. Enjoy!
Nutrition notes
- Eggs, ham, and cheese provide substantial protein.
- Eggs and cheese contribute vitamins A and D.
- Balanced fats from cheese and eggs may support heart health alongside potassium-rich parsley.
Notes
- Refrigerate in an airtight container for up to four days. Freeze for up to three months.
- One serving is two egg cups.
- Add chili flakes or hot sauce to the egg mixture.
- Frozen hashbrown patties were used in this recipe. One hashbrown is approximately 64 grams or 2 1/4 ounces.