This morning our sick little man had us up at 5:00AM!!! We tried so hard to get him to fall back asleep, but without success. After some time, we thought giving him a breathing treatment might do the trick. And we were right!! Within minutes he was fast asleep, and when the treatment ended, he continued to sleep as he was put back in his crib.
By now, it was 7:00AM, and I was already exhausted! I really wanted to go to sleep, but as a concerned mom, I just couldn’t make myself go to sleep. So what did I do instead???
I got on Pinterest, and began pinning away to find something to make my family for breakfast when they woke up. It needed to be something that included ingredients I already had on hand, and it needed to be easy!
Baked Egg and Hash Brown Cups
Ingredients:
20 oz package shredded potatoes, with extra liquid removed
Eggs (amount may vary, I needed 16)
1/3 cup shredded cheese, plus extra to melt on top
Salt and pepper, to taste
1 tbsp olive oil
4 pieces bacon, cooked and crumbled
Cooking spray
Directions:
Preheat oven to 425 degrees. Lightly spray muffin pan with cooking spray.
Combine hash browns, oil, 1/3 cup shredded cheese, and salt and pepper to taste. Divide evenly among the cups in your muffin tin (again, for me this was 16).
Bake hash browns at 425 degrees for 15-18 minutes, until edges are toasted.
Remove from the oven, and reduce to 350 degrees.
Meanwhile, crack an egg into each of the cups on top of the hash browns (I used 10 eggs, and equivalent of 6 eggs in Egg Beaters).
Top with bacon and a sprinkle of extra cheese.
Bake at 350 degrees for 13-16 minutes, or until eggs are to desired firmness.
Slide a knife along the edges to remove from pan once partially cooled.
**Recipe Inspiration: The Little Birdie
ENJOY!! 🙂
cookingwithatwist 