Easy Egg Cups

Easy Egg Cups
Chrissy Taylor
  • Cook: 30 minutes


20ounces shredded hash brown potatoes
1cup shredded cheese
4 eggs
1/4cup diced onion
1teaspoon garlic salt


  1. Combine shredded hash brown potatoes, shredded cheese, eggs, the diced onion and a teaspoon garlic salt in a bowl.
  2. Stir well and scoop into greased muffin cups.
  3. Bake at 350 F for 30 minutes.

This recipe was posted with permission, provided by Chrissy Taylor of The Taylor House.