Hash Brown and Omelet Cups

Hash browns make a delicious crust for grab-and-go egg bites that are tasty, warm suhoor treats.

Best part – they can be made in advance and easily reheated.

Prep Time:

• 10 mins

Cook Time:

• 35 mins

Servings:

• 12

Ingredients:

3 cups frozen shredded hash brown potatoes, thawed

3 tablespoons butter, melted

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

2 cups shredded Mexican-style four-cheese blend or any cheese of choice

6 large eggs, lightly beaten

1/4 cup chopped red bell pepper

1/3 cup chopped green onions

1/4 teaspoon crushed red pepper (optional if like a little kick)

1 cup halal sausage crumbles OR 1 cup seasoned ground beef (use taco seasoning)

Optional  Substitutions–

• ½ cup of chopped chicken meat 
• 6 strips halal bacon – cooked and finely chopped
• Cup of sliced mushrooms
• ½ cup of chopped fresh spinach 

Directions

Preheat the oven to 425 degrees F (220 degrees C). Grease 12 (2 1/2-inch) muffin cups with cooking spray.

Wrap hash browns in a clean kitchen towel and squeeze to remove as much moisture as possible. Stir together hash browns, melted butter, salt, and black pepper in a large bowl. Press about 1/4 cup of the hash brown mixture into bottom and up the sides of each prepared muffin cup.

Bake in the preheated oven until lightly browned, 18 to 20 minutes.

Meanwhile, stir together cheese, eggs, onion, bell pepper, and crushed red pepper (if using) in a bowl.  If using additional ingredients, stir in as well.

Remove muffin tin from the oven. Reduce oven temperature to 400 degrees F (200 degrees C). Pour in egg mixture. 

Bake until a knife inserted into centers comes out clean, 13 to 15 minutes. Garnish with chives.