Description
A delightful twist on breakfast featuring crispy hash browns, creamy avocado, and perfectly cooked eggs for a satisfying start to your day.
Ingredients
Scale
- 2 large russet potatoes
- 1 ripe avocado
- 4 large eggs
- 1 cup shredded cheese (cheddar or your favorite variety)
- 2 tablespoons olive oil or melted butter
- Salt and pepper, to taste
- Fresh herbs (like chives or parsley), for garnish
- Optional: hot sauce for a kick
Instructions
- Preheat your oven to 400°F (200°C) and grease your muffin tin.
- Peel the russet potatoes and grate them using a box grater or food processor. Squeeze out moisture.
- Combine the grated potatoes with olive oil, salt, and pepper in a large bowl.
- Pack the grated potatoes into the muffin tin, pressing down firmly to form cups.
- Bake the hash brown cups for about 20 minutes until golden and crispy.
- Mash the avocado in a bowl and add salt and lemon juice to taste.
- Carefully crack an egg into each hash brown cup after 20 minutes.
- Return to the oven and bake for an additional 10-12 minutes until eggs are cooked to your liking.
- Cool for a few minutes before lifting each cup out. Top with mashed avocado, cheese, and herbs.
Notes
For a vegetarian option, skip the eggs and substitute with chickpeas. Use shredded cauliflower for a low-carb variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 380mg