Hash Brown Egg Muffins
I’m not going to pretend this is an original recipe or method, as I’ve seen a gazillion versions of it on Pinterest with cute names such as Hash Brown Nests and Eggs in a Basket. Trying to find the original recipe on Pinterest is like trying to find the author of a viral internet meme, but to the best of my knowledge the first variation of this recipe was developed by Johnsonville (of the sausage fame) and is posted on their company’s website. They actually call them Amazing Muffin Cups. Well I didn’t use sausage in mine among other ingredients and scaled it down to feed three, and there’s certainly nothing amazing about mine, but I think it’s safe to say my version is definitely different. I got to use my brand new muffin pan for these, and you can see by the photo I’ve already made a mess of it. I’m a pretty messy cook. I wonder why I don’t own an apron? Anyways, the prep on this was a bit tedious, and it took a long time for the hash browns to get crispy for the first go-round in the oven, but the family gobbled them up. I think if I were too make these again, I would make a double batch so we’d have an easy breakfast the next day.
Hash Brown Egg Muffins
1 tablespoon butter or substitute
2 cups frozen shredded hash browns, thawed
1 large green onion, chopped
1 teaspoon butter or substitute
3 large eggs
Splash of milk
Ground black pepper
2 tablespoons real bacon bits
Shredded cheese, any kind
Rows of Hash Brown Muffins
Melt the one tablespoon of butter in the microwave, then mix it into the thawed hash browns. Using the same small bowl, add the teaspoon of butter and green onion, cover and microwave for one minute. Now the “fun” part. Preheat the oven to 425 degrees. Meanwhile, spray a muffin pan with oil. Using your hands, smash about a third cup of hash browns against the sides and bottoms of each cup in the pan. It takes awhile, but you’ll eventually get it done and the oven should be preheated by the time you finish. Put the pan in the oven for about 20 to 30 minutes. Mine took closer to 30 but my oven takes longer. Meanwhile, in yet another bowl (or clean out the one that had the hash browns in it) whisk the eggs and the splash of milk. Stir in the green onions, black pepper to taste, and the bacon bits. When the hash browns look nice and crispy, take them out of the oven. Using a measuring cup, pour the egg mixture into each cup until evenly filled. My last muffin came out a little short, but it was close enough. Now top them all with shredded cheese. Reduce the heat of the oven to 375, and cook for about 20 minutes or until a toothpick inserted into the center of the egg muffin comes out clean. Remove from oven, then carefully pop each one out with a knife and serve. This made six muffins so we all got two.
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