Hashbrown Egg Cups - Three Ways

Saw a similar recipe online the other day and it's been hanging in the back of my mind ever since.  After dreaming last night that I was making these (insert eye roll....I even dream about cooking), I decided this morning was the morning to experiment.

The basic shape is shredded potatoes formed in muffin tins and then baked.  Then fill with whatever fillings you like, eggs poured in, top with cheese and baked.  I went with bacon/american cheese, chorizo/jalapenos/mexican cheese and canadian bacon/green bell peppers/mozzarella.  Your mileage may vary.  Pick and choose whatever sounds good to you and your family and what you have on hand.

Here we go.

3 - 4 large potatoes coarsely shredded
(after shredding wrap shredded potatoes tightly in a clean dish cloth and wring dry)

4 slices bacon, diced (fry and drain on paper towels)

3 slices Canadian bacon (diced)

3 slices Chorizo (diced)

1 small green bell pepper (minced)

1 t. jalapeno (minced)

1 green onion (white and some green) minced

salt & pepper

5 eggs (beaten)

1 slice American cheese

1/4 cup shredded Mexican cheese

1/4 cup shredded Mozarrella cheese

Preheat oven to 400 degrees.

Spray muffin tins well.  Gently form shredded potatoes to regular size muffin tins.  Lightly salt.

Bake 10 - 12 minutes until beginning to brown.

Meanwhile, brown bacon

Then saute Canadian Bacon and green bell peppers....

Now it's the Chorizo and jalapeno and green onions turn....

Now fill up the hashbrown cups and top with cheese.

Pour in the beaten eggs (add a little salt and pepper), dividing equally among the muffin tins. 

Bake for an additional 12 - 14 minutes until the eggs are set.  Insert a toothpick and if it comes out clean, you're ready to go!

Let rest for a minute or two before removing from the tins.  You may need to gently slide a thin bladed knife around the edges to loosen. 

Bacon with American Cheese

Chorizo with Jalapeno and Mexican Cheese

Canadian Bacon with Bell Peppers and Mozzarella