Mini Hash Brown Egg Bakes
Serves 40 mins prep0 mins cook
These mini egg bakes are loaded with hash browns, veggies + ham and are perfect for on the go!
0 servings
What you need
Instructions
0 Pre-cook the hash browns in the oven at 425° or in the air fryer until golden brown and crispy 1 In the meantime- chop the veggies and scramble the eggs with 1/4 cup of milk + 1/4 tsp of pepper. 3 Once the hash browns are done- lower the oven temp to 375° 2 Spray each glass meal prep contianer with olive oil and then add 1/2 of a hash brown into each container with the ham, bell peppers, green onions- add about 1/2 cup of egg mixture over the veggies and the top each one off with cheese. 5 Place the contianers on a sheet pan 4 Bake in the oven for about 20-25 minutes or until the eggs are firm 6 Do not cover the egg bakes until they are compeletly cool. 7 Store in the fridge for up to 4 days!View original recipe