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Delicious Easy Hash Brown Egg Cups for a low carb breakfast - healthy and convenient!

Easy Hash Brown Egg Cups

These Easy Hash Brown Egg Cups are a perfect low-carb breakfast option, crispy on the edges and soft in the middle, ideal for meal prep and customization.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 cups
Course: Breakfast
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Hash Brown Crust
  • 4 cups Riced cauliflower Fresh or frozen, squeezed dry
  • 1 large Egg For the crust mixture
  • 1 cup Shredded cheese Cheddar, mozzarella, or pepper jack
  • 1 tsp Salt
  • 1 tsp Black pepper
  • 1 tsp Garlic powder Optional seasoning
For the Egg Filling
  • 8 large Eggs For cracking into the cups
For Cooking
Optional Add-Ins
  • 1 cup Cooked bacon bits
  • 1 cup Diced ham
  • 1 cup Chopped spinach
  • 0.5 cup Chopped green onions

Method
 

Preparation
  1. Heat your oven to 400°F (200°C) and spray a muffin tin generously with cooking spray.
  2. Cook the riced cauliflower: if frozen, microwave until hot; if fresh, sauté for a few minutes. Squeeze it dry using a clean towel.
  3. In a bowl, mix the dried cauliflower with cheese, one egg, salt, pepper, and any additional seasonings. This is your hash brown crust.
  4. Divide the cauliflower mixture into the muffin cups, pressing it down and up the sides to form nests.
  5. Bake the nests for about 15 to 18 minutes until golden and set.
  6. Remove the pan and crack an egg into each nest, adding more cheese on top if desired. Bake for another 8 to 12 minutes based on preferred yolk firmness.
  7. Allow them to cool for a few minutes before removing to minimize falling apart.

Notes

Make sure to squeeze the cauliflower well and grease the muffin tin generously for best results. These can be stored in the fridge for 3 to 4 days, or frozen but may alter egg texture.