Hash Brown Egg Cups

I am always on the go. I tend to stay away from high calorie sweets in the morning, instead I opt for a quick protein packed and filling hash brown egg cup. I know there are tons of recipes out there for versions of this but I thought I would share with you mine. I always make about 12 of these and keep them in the fridge or make a large batch and store them in the freezer.

2 baking potatoes

Salt and pepper

Extra virgin olive oil

6 eggs

1/2 cup cooked Spinach

1/2 cup chopped Mushrooms

1/2 cup chopped bell pepper

1/2 jalapeño

1/2 white onion

Pinch of red pepper

First wash and peel your potatoes. Using a cheese grater shred the potatoes. I sprinkle a hefty pinch of salt and pepper and mix that together right on my cutting board. Take a muffin tin and use olive oil the grease the pan. Press the potatoes into the tin to form a cup shape. Make this at 400 for about 20 minutes or until the edges are golden brown.

Meanwhile in a sauté pan. Add your onion with olive oil and cook until translucent. Add the jalapeño, mushrooms, spinach, and bell pepper to the pan. Add a pinch of red pepper and stir. Cook for another 5 min.

In a large bowl, whisk 6 eggs together until pale yellow. Add your veggies to your cooled potato cups and then top with egg until full to the top.

Bake for another 10 minutes, for the eggs to set. Run a knife around the edges and they should pop right out of the pan.

Top with your favorite salsa or hot sauce.