These Hash Brown Egg Cups are perfect for meal prep!
If you’re looking for a grab and go breakfast you will want to make these.
And they’re low in points! For purple these are 1 point each, for blue they are 2 points each. With green you can have one for 2 points or two for 5 points.
I filled my hash brown egg cups with ham, green pepper and onion. These are great because you can use any ingredients you want.
Instead of ham you could do sausage or bacon. You could also change out the vegetables too.
Just be sure to doublecheck the points if you change the ingredients.
To make this recipe easy I used Ore Ida hash browns, but you need to let them thaw.
I used about 1/4 cup of hash browns for each muffin which is 3 cups of hash browns.
Once you scoop the hash browns into the muffin tin you want to press it down on the bottom and up the sides, making a little cup.
Bake them in the oven for 20 minutes. While those are baking you can get the eggs ready.
I added the ham, green pepper and onion to a pan and let that cook for a couple of minutes, then I added the scrambled eggs.
You want to make sure the egg mixture cooks all the way because it will only be in the oven long enough to melt the cheese.
Once the hash brown cups were done baking I took them out of the oven and added the egg mixture to each cup.
Then it’s time to add the cheese. I used 3/4 cup of shredded, reduced fat Mexican cheese. Evenly divide the cheese onto the 12 hash brown egg cups.
Pop it back into the oven to melt the cheese, it will only take a couple of minutes.
Whatever you don’t eat just put in the fridge in a sealed container. Put it in the microwave for about 30 seconds to heat it up.
Here is a quick video on how to make the hash brown egg cups:
Yield: 12 (1 point each for purple, 2 points each for blue, 2 points for one with green or 5 points for two)
- 3 cups Ore Ida hash browns, thawed
- 1/2 cup diced ham (I used Kroger brand which was 1 point for 1/2 cup)
- 1/4 green pepper, chopped
- 1/2 small onion, chopped
- 5 eggs
- 1/8 teaspoon garlic powder
- Salt and pepper, to taste
- 3/4 cup reduced fat Mexican cheese, shredded
Preheat oven to 400 degrees F.
Spray a muffin tin with no-stick cooking spray. Add 1/4 cup of hash browns to each cup. Press the bottom and up the sides.
Place in the oven for 20 minutes.
Add the ham, green pepper and onions to a pan and cook for 2 minutes on medium heat.
Whisk together the eggs and add to the pan. Add garlic powder, salt and pepper. Cook until the eggs are no longer runny and remove from heat.
Once the hash brown cups are done cooking add a spoonful of the egg mixture to each cup. Sprinkle with cheese then put back into the oven until the cheese is melted, 2-3 minutes.
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!