Hashbrown Egg Bake Meal Prep
Make individual single servings of this hashbrown egg bake, with crispy hashbrowns and fluffy eggs baked together for an easy make ahead breakfast.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4
- Category: Breakfast
- Method: Oven
- Cuisine: American
Ingredients
Units
- 8 Eggs
- 1/3 cup Egg Whites
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Salt
- 1 teaspoon Black Pepper
- 3/4 cup Simply Shredded Hashbrowns
- 3/4 cup Jimmy Dean’s Turkey Sausage Crumbles
- 1/2 cup Red Bell Pepper, diced
- 1/2 cup Green Bell Pepper, diced
- 1 cup Shredded Cheddar Cheese
Instructions
- Preheat oven to 350 F and set aside the Souper Cubes 1-cup tray.
- In a large mixing bowl, combine the eggs, egg whites, and seasonings. Mix until fully incorporated. Once the eggs are scrambled, mix in the rest of the ingredients for the filling.
- Using a ladle or spoon, pour the egg mixture into the Souper Cubes tray and fill each well about ¾ full. Make sure not to overfill it as the eggs expand when baking and may overflow if filled past the 250 ml line.
- Bake for 35-45 minutes at 350 F or until the eggs have firmed and are no longer runny. There should be no wet areas on top of the eggs.
- When it has finished baking, let it cool in the trays for 15 minutes before removing it. They should easily pop right out by gently pushing the silicone bottoms up.
- Serve with a side of fresh spinach and berries. Enjoy!
Notes
- We filled these about ¼ inch below the 250 ml line to prevent overflowing in the Souper Cubes
- This recipe makes 4 servings in the 1-cup Souper Cube trays
Find it online: https://www.thesolospoon.com/hashbrown-egg-bake-meal-prep/
