Loaded Breakfast Egg Cups
A savory morning twist direct from Two Sparrows Farm. Read about their farm in our spring Partners magazine.
Ingredients:
- 7 eggs, scrambled
- 1 - 30 oz. bag of shredded hash browns (approx. 7 cups)
- 3/4 lb - 1 lb. bacon, ham steak, or breakfast sausage (sliced into bit-sized pieces)
- 3/4 cups cream or whole milk
- 2 cups shredded cheese of choice
- 2 teaspoons all-purpose seasoning (I love Season All from MI company Alden Mill House)
- 2 cups vegetables of choice (we love broccoli, peppers, & mushrooms)
- Additional cheese for topping
Directions:
Cook meat and veggies in a skillet for a few minutes. Let cool and mix into bowl with hash brown, eggs, cream, cheese, and seasoning. Scoop into greased muffin tins and top with shredded cheese.
Bake 18-20 minutes at 400° F until cheese has crisped on top. Remove and enjoy!
Yields 2 dozen egg cups.
To view the spring 2024 issue of Partners magazine in its entirety, click here.
