Hashbrown casserole is a favorite around here. I have a secret love of baked eggs as well. I also like single serve types of dishes. Meatloaf in a muffin pan? Fab. Any other be squished into muffin pans? Fab. (though not a big fan of cupcakes or commercial muffins–though I like my own very plain, low sugar, old fashioned muffins quite a bit)
So, instead of making a hashbrown casserole that I tired of long ago or taking my chances with stove top hashbrowns and fried eggs, I decided to go muffin pan style. I liked the change of pace. No frying pans were injured in the prep of this dinner. All around a win. Ok, so I should have sprayed the nonstick spray a bit better.
I used the Hungry Jack Dried hashbrowns that you add water to instead of frozen or shredding fresh or those shredded ones from the dairy section. They turned out perfect, though I was worried they were a bit wet to start. Any of them will work though.
- 1 box Hungry Jack Hash Browns (add water according to directions and let sit) (or 1 lb shredded potatoes (frozen/fresh/dairy section)
- 1/2 cup sour cream
- 1 cup shredded cheese
- Salt and Pepper to taste
- 12 eggs
- Preheat oven to 350 degrees. Spray/grease 12 regular sized muffin cups
- Mix potatoes, sour cream, shredded cheese, salt, and pepper.
- Divide into muffin cups, pressing against sides of cup and making a well in the center of each
- Bake for 20 minutes or until edges of potatoes begin to crisp
- Crack one egg into each "nest"
- Bake 20 minutes or until egg is done to your preference. Serve