Thank you Pillsbury for making my Saturday morning! A girlfriend was coming over for brunch in about an hour and I opened the refrigerator to pull out the ingredients to make a frittata… and I realized I had forgotten to purchase more eggs when I was at the grocery store. As you may or may not know, you can’t make much of a frittata with only 2 eggs… hmm… NOW WHAT?!
Pillsbury to the rescue!!! I went searching online and found the perfect recipe: Hashbrown Egg Cups.
Brunch ended up being a complete success … we got to choose from fresh fruit, fresh baked banana muffins and my personal favorite… oh yeah, and the piping hot hasbrown egg cups.
So, in this post I’ll show you how I made the hashbrown egg cups… it’s so easy! And my friend can vouch for how yummy they were… and comforting and filling and cute … all at the same time!
I started by combining prepared hashbrowns, grated cheese, green onions and salt/pepper.
Then I greased the oven-safe bowl and added the hashbrown/cheese mixture by shaping it and pressing it aganst the walls, to create a cup shape.
I placed the bowls on a baking sheet and slid them into a preheated oven…
Following Pillsbury’s instructions, the hashbrowns baked for a while. In the meantime I scrambled the eggs and counted the minutes…
When the time was right I added the scrambled egg and topped it with a tad more grated cheese.
You want to make these… I promise!
And yes, I do believe we’ll be having some for dinner this week too… ‘cuz we’re “breakfast for dinner” kind of people.
enjoy your time in the kitchen…