Bake the sweet potato crusts for 5-8 minutes, making sure not to burn the sweet potatoes. Remove the muffin tin from the oven and carefully crack an egg in each minicrust.

Mix hash browns (the frozen and defrosted bag is our fave) with melted butter and cheddar, then press the mixture into the muffin cups to bake until crispy. About 30 minutes later, you have cheesy ...

Take the hashbrowns and press them into each section of the muffin tin. ensure that you firmly press the hashbrowns in using the bottom of a pint glass. Place into the oven at 375 degrees until ...

The muffin tin holes are sprayed well with the cooking spray, and then the grated and seasoned potatoes (“about 3 to 4 tablespoons”) are placed in each hole.

15. Bacon, egg, cheese and hash brown muffins It’s basically a complete breakfast in one bite. It doesn’t get much better than that. More on breakfast ...

We used a wide shot glass, coated with nonstick spray to press the hash brown mixture into the sides of the muffin cups. Bake until the edges have browned and the cheese has melted, about 20 to 25 ...

Pour the egg mixture over the leek-bacon mixture in the muffin cups. Bake until casseroles are puffed, golden brown and just set, about 35 minutes if using the muffin tins or 45-50 minutes for a ...

Because the eggs weren't par-cooked, they needed to bake for an additional 15 minutes in the oven to finish cooking, and that increased the crispiness of the hash browns, which I preferred.

For example, eggs are good alone, but they're even better when cooked in a muffin tin with sweet potato hash browns. Cinnamon rolls are tasty, but make them out of banana bread and they're on a ...

Bake the egg cups for 16 to 18 minutes, until they are cooked through and the eggs are no longer runny. Let the egg cups cool, then store in an airtight container in the refrigerator for up to 5 days.