"The belly rules the mind."--Spanish Proverb

Egg Cup Breakfast Bites Recipe

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This recipe for Egg Cup Breakfast Bites, by , is from 2016 Friends & Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Amy Harris

Category:
Category:

Ingredients:  
Ingredients:  
8 eggs

1 package of hash browns

1 c shredded cheese, divided

1 red bell pepper

3 tablespoons feta cheese

greek yogurt for garnish

2 tablespoons chopped chives

salt and pepper to taste

hot sauce

Directions:
Directions:
Preheat oven to 400 degrees. Take a 12 mini muffin tin; generously coat with cooking spray. fill with the shredded potato and half the shredded cheese and create craters with your fingers. Its ok if they stick out of the tin as they will shrink in the oven. place the muffin tin in the oven for about 25-30 minutes or until golden brown.

finely chop 1 red bell pepper and chives, set aside. in a large bowl whisk together the 8 eggs with the bell pepper, feta cheese and salt, pepper and hot sauce to taste.

Once the hash brown craters are baked remove from the oven and fill each crater with the egg mixture and top with the rest of the shredded cheese. Continue to bake for an additional 12-15 minutes or until the eggs have fully cooked.

Let cool for about 5 minutes before removing from the muffin tin. Garnish with a dollop of greek yogurt, chives and hot sauce. Enjoy!

Number Of Servings:
Number Of Servings:
12

 

 

 

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