Healthy Hash Brown Egg Cups
Healthy,
chopped egg shells filled with eggs, cheese and broccoli, making them perfect
crisp nests.
Ingredients
- 2 teaspoons olive oil
- 1/2 cup chopped broccoli
- 1 4 medium eggs
- medium potato
- 1/4 cup skimmed milk you can substitute non-dairy milk
- 1/4 cup grated cheddar cheese
Instructions
First, preheat
the oven to 400F / 200C and grease 6 molds of a muffin pan with butter, oil or
a non-stick spray.
Then, grate
the potato with its skin. Pour all the grated potato in a large bowl filled with
cold water and leave to soak for 10 minutes. This step eliminates the starch.
Drain the
grated potato and pour it into a clean cloth. Rub the cloth over the sink in a
ball, so that all the potato racks are pushed down. Turn the top as much as
possible to remove all of the liquid. Squeeze, squeeze and squeeze until there
is no more liquid. This is how you get super crispy hash browns.
Place the
dry grated potato in a medium bowl with the olive oil and stir.
Divide the raw
hash mixture evenly between the 6 muffin cups and press each side to create a
cup shape. Place in the oven and bake for 15 minutes.
Meanwhile,
place the chopped broccoli in a microwave safe dish with 1/4 cup of water. Cook
in the microwave for about 5 minutes, until tender.
In another
bowl, beat together the eggs, cheddar and milk.
Take the
browned potato cups out of the oven and fill them evenly with broccoli. Pour
the beaten egg mixture on top and bake in the oven for 15 final minutes, until
the tops are puffy and golden.
Happy
Cooking Time.
