Hashbrowns and eggs go together so well... and in this healthy baked eggs recipe you get both for just 236 calories!You can easily shred a potato if you don't have refrigerated hash browns to make this recipe for Baked Eggs in Hash Browns.Just just a big box grater (the kind you use on taco night) and shred the potato... you don't even have to peel it!
Preheat the oven to 400°. Grease a muffin tin with olive oil spray.
In a medium bowl, combine the hash browns, shredded cheddar cheese and melted butter.
Divide the hash brown mixture among the 12 muffin tin cups (they will shrink while they bake). Use your hands to press the potatoes into the bottoms and up the sides of each cup.
Bake the hash browns for 25 minutes then remove them from the oven. Push down the centers of the muffin cup hash browns with the back of a spoon.
Add some bell pepper and scallions to each cup.
Crack an egg into each cup then top each egg with salt and pepper and a sprinkling of cheese.
Return the hash brown cups to the oven and bake them an additional 12 to 15 minutes or until the eggs reach your desired doneness.
Remove the baked eggs in hash browns from the oven and let them cool for at least 10 minutes in the muffin tin before running a knife around the edges to release them.