These muffin-tin egg bites pack a crunch thanks to a crispy hash-brown potato crust.
Plus, wringing them out before baking removes excess moisture, ensuring they’ll be even more crisp.
Generously coat a 12-cup muffin tin with cooking spray.
Photo: Charlotte & Johnny Autry
Place hash browns in a kitchen towel.
Working over the sink, squeeze and wring out as much water as possible.
Generously coat the hash browns with cooking spray.
Bake the hash-brown nests until golden brown on the bottom and edges, 35 to 45 minutes.
Whisk eggs, milk and the remaining 1/8 teaspoon each salt and pepper in a medium bowl.
Bake until the egg mixture is set, 8 to 10 minutes.
Let cool in the pan for 5 minutes.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
