Hash brown egg cups
50 min · 29 g protein · 277 cals / serving
Crispy shredded-potato nests baked in a muffin tin until golden and lacy at the edges, then filled with fluffy eggs, Canadian bacon, red pepper, scallions and sharp cheddar. Twelve grab-and-go cups that reheat in a minute all week.
Ingredients
Hash brown nests
- 2/3 lb russet potatoes, peeled and coarsely grated
- 1 1/4 tsp olive oil
- 1/4 tsp salt
- a good coat cooking spray
Filling
- 3 large eggs
- 1 1/2 cups liquid egg white, from a carton
- 2/3 cup cottage cheese (1%)
- 1/4 tsp salt
- 1/2 tsp black pepper
- 3 oz canadian bacon, diced
- 1/2 red bell pepper, finely diced
- 2 green onions, sliced
- 2 big handfuls baby spinach, chopped
- 1/4 cup shredded sharp cheddar cheese
Steps
- Heat the oven to 425°F and spray a 12-cup muffin tin generously. Squeeze the grated potato hard in a clean towel until no more liquid comes out, then toss it with the oil and salt.
- Press a heaped tablespoon of potato into the bottom and up the sides of each cup to make a nest. Bake 18–20 minutes, until golden brown and crisp at the edges. Lower the oven to 350°F.
- While the nests bake, blend or whisk the eggs, egg whites, cottage cheese, salt and pepper until smooth, then stir in the Canadian bacon, pepper, scallions and spinach. Divide among the nests, filling each only to just below the rim so it does not spill over as it puffs (bake any left over in a greased ramekin alongside), and sprinkle with the cheddar.
- Bake 14–16 minutes, until the egg is puffed and set in the middle (160°F). Cool 5 minutes, then run a knife round each cup and lift them out.
Good to know
Short on time?
Use 300 g frozen shredded hash browns, thawed and squeezed dry, in place of the fresh potato. Check the bag: the plain ones are just potato.
Storing and reheating
Keep in the fridge up to 4 days or freeze up to 2 months. Microwave two cups for 45–60 seconds, or reheat in an air fryer at 350°F for 5 minutes to crisp the potato again, until hot in the middle (165°F).
Meat-free?
Swap the Canadian bacon for sautéed mushrooms and spinach, squeezed dry so the egg does not go watery. It's about the same score.
Alternative
Per
- Calories
- 104
- Protein
- (43%)
- 11 g
- Fat
- (31%)
- 4 g
- Carbohydrates
- (26%)
- 7 g
- of which sugar
- 1 g
- Fiber
- 1 g
- Sodium
- 360 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1107 kcal goes into the pot and 1258 g of ingredients comes out as about 1060 g of food: 104 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.