Recipe Background
Huddle up! Hash Brown Huddle is an egg bite snack with a little bit extra... or a lot extra when it comes to flavor! Each of these tender little savory egg bites are loaded with butter-sautéed onions and spinach, and then are topped with fresh tomatoes and melty cheese. But then they get cooked in crispy hash brown cups! Hash Brown Huddle is perfect for getting you psyched up for the day!
Huddle up! Hash Brown Huddle is an egg bite snack with a little bit extra... or a lot extra when it comes to flavor! Each of these tender little savory egg bites are loaded with butter-sautéed onions and spinach, and then are topped with fresh tomatoes and melty cheese. But then they get cooked in crispy hash brown cups! Hash Brown Huddle is perfect for getting you psyched up for the day!
Ingredients
- baking spray with flour to taste
- 1 (20-ounce) package refrigerated shredded hash browns can substitute frozen hash browns, thawed
- 2 1/2 cups sharp cheddar cheese shredded, divided
- 1 (10-ounce) package frozen chopped spinach thawed
- 1 tablespoon unsalted butter
- 1 small onion minced
- 6 large eggs
- 3/4 cup half-and-half
- 2 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup cherry tomatoes quartered
Directions
- Preheat the oven to 375 degrees F.
- Coat a 12-cup muffin pan with the baking spray with flour.
- In a large bowl, add the hash browns and 2 cups of the cheese and toss to combine.
- Spoon the hash brown mixture evenly into the prepared muffin cups in the pan, filling the cavities and then pressing the hash brown mixture up the sides to form a cup shape.
- Bake the hash brown cups until the edges are golden and crispy, about 30 minutes.
- In a clean kitchen towel, add the spinach and squeeze it to remove as much of the liquid as possible.
- In a medium skillet over medium-high heat, melt the butter.
- Add the onions to the melted butter and cook, while stirring occasionally, until they are translucent and tender, about 5 minutes.
- Reduce the heat to low.
- Add the spinach to the onion mixture and cook, while stirring occasionally, just until the spinach is wilted and combined with the onions, about 1 minute.
- Transfer the onion mixture from the heat.
- Spoon 1 heaping tablespoon of the onion mixture into the bottom of each of the hash brown cups.
- In a large bowl, add the eggs, the half-and-half, the salt, and the black pepper and whisk until well-combined and the eggs are thoroughly beaten.
- Carefully pour the egg mixture evenly into the hash brown cups, covering the onion mixture in each cup.
- Top the egg mixtures evenly with the tomatoes and the remaining cheese.
- Bake until the eggs are set and the hash brown cups are crispy and browned, about 30 minutes.
- Transfer the muffin pan from the oven and allow the cups to cool on a wire rack for 5 minutes.
- Serve warm.
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