Baked Hash Brown Egg Cups | How to make Baked Hash Brown Egg Cups

By Sanjana Holalagoudar  |  13th Oct 2016  |  
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  • Baked Hash Brown Egg Cups, How to make Baked Hash Brown Egg Cups
Baked Hash Brown Egg Cupsby Sanjana Holalagoudar
  • Prep Time

    10

    mins
  • Cook Time

    30

    mins
  • Serves

    6

    People

13

0

About Baked Hash Brown Egg Cups Recipe

Easy and healthy breakfast .The cup is crisp and full of vegetables and cheese.

Baked Hash Brown Egg Cups is a delicious dish which is enjoyed by the people of every age group. The recipe by Sanjana Holalagoudar teaches how to make Baked Hash Brown Egg Cups step by step in detail. This makes it easy to cook Baked Hash Brown Egg Cups in your kitchen at home. This recipe can be served to 6 people. You can find this dish at most restaurants and you can also prepare Baked Hash Brown Egg Cups at home. This amazing and mouthwatering Baked Hash Brown Egg Cups takes 10 minutes for the preparation and 30 minutes for cooking. The aroma of this Baked Hash Brown Egg Cups is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Baked Hash Brown Egg Cups is a good option for you. The flavour of Baked Hash Brown Egg Cups is palatable and you will enjoy each and every bite of this. Try this Baked Hash Brown Egg Cups and impress your family and friends.

Baked Hash Brown Egg Cups

Ingredients to make Baked Hash Brown Egg Cups

  • eggs 6
  • 4 medium size potatoes
  • butter 2 tablespoon
  • salt to taste
  • pepper powder 1/2 teaspoon
  • chopped green chilies 2
  • Cheese 2 tablespoon (any type)
  • Vegetables of your choice
  • capsicum chopped 1/2 cup used red, yellow and green
  • spring onion coarsely chopped 1/2 cup
  • carrot finely chopped 1/2 cup
  • Zucchini chopped 1/2 cup
  • Chopped tomatoes 1/2 cup
  • Muffin pan for baking

How to make Baked Hash Brown Egg Cups

  1. Preheat the oven to 230 degree Celsius.
  2. Wash and peel the potatoes.
  3. Grate the potatoes and squeeze as much liquid out of the potatoes you can.
  4. And dry pat them with kitchen towel.
  5. In a mixing bowl, add shredded potatoes and salt, pepper powder and 1 tbsp of melted butter, mix well.
  6. Grease the muffin pan with butter and place the potato mixture evenly in to the muffin cup and press firmly onto the bottom and sides.
  7. Bake it in preheated oven for 15 to 20 minutes.
  8. Meanwhile, heat a pan, add 1 tbsp of butter, add all the veggies.
  9. Saute on medium heat till the veggies become soft.
  10. Now add salt, chilies and little jeera powder and mix well.
  11. Remove from the heat and cool it.
  12. Now take out the hash browns from the oven.
  13. Add the cooked vegetable mixture to the baked hash brown evenly.
  14. And sprinkle grated cheese on top.
  15. Again place in to the oven for 5 minutes.
  16. Remove from oven and crack the one egg into each cup.
  17. Bake for another 15 minutes or till the egg whites and yolk are cooked.
  18. Remove from the oven and place it on wire rack, let them cool.
  19. Finally remove the hash brown egg with the help of spoon from the muffin pan.
  20. Sprinkle some salt, pepper and oregano, serve hot.

My Tip:

Add some chaat masala on top.

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