INGREDIENTS
- 4 cups shredded hash brown potatoes (uncooked) I used plain frozen shredded-style hash browns that I defrosted. You could also try grating 2-3 large peeled raw Yukon Gold or similar potatoes for a substitute.
- 2 egg whites
- 1 tablespoon garlic infused oil or plain olive oil
- salt and pepper
- 12 eggs (large)
- 1 medium zucchini or summer squash, trimmed and very thinly sliced (for quick cooking)
- 1 cup shredded cheddar cheese
- 6 slices of cooked bacon, if desired. Cut each slice into bite size pieces.
- Garnish w/ fresh chopped parsley and pepper, if desired.
DIRECTIONS
- Preheat oven to 425 degrees F.
- Generously oil, muffin tin for 12.
- In medium bowl, add potatoes, egg whites, garlic infused oil, dash of salt and pepper. (If using fresh grated potatoes, be sure to strain off any liquid.)
- Gently fold egg whites and oil into potatoes.
- Divide potato mixture evenly into the 12 muffin cups.
- Press potato mixture firmly into each muffin cup, allowing some potatoes to line the inside of the muffin (forming a crust)
- Place muffin tin in oven for 15 minutes to bake potatoes. Remove.
- Top each of the potato crusts with a few slices of squash and a sprinkle of cheese, evenly.
- Crack an egg, and add it on top of the squash and cheese.
- Add bacon to the top of the egg, if desired.
- Return muffin tin to the oven and bake for 15-20 minutes or until egg is set and cooked through.
- Garnish w/ parsley and pepper, if desired.