Description
Delicious and crispy baked hashbrown cups filled with zucchini, cheddar cheese, and eggs.
Ingredients
Scale
- 1 cup shredded zucchini (fresh and drained)
- 2 cups frozen shredded hashbrowns (thawed and drained if needed)
- 1 cup shredded sharp cheddar cheese
- 2 large eggs, beaten
- 2 green onions, chopped
- Salt, to taste
- Black pepper, to taste
- Oil or cooking spray (for greasing the muffin tin)
Instructions
- Wash and shred the zucchini. Place it in a clean towel and squeeze out as much excess water as possible to avoid soggy hashbrown cups.
- In a large bowl, combine the shredded zucchini, thawed hashbrowns, shredded cheddar cheese, chopped green onions, and beaten eggs. Season with salt and pepper. Mix thoroughly to distribute all ingredients evenly.
- Preheat your oven to 400°F (200°C). Lightly grease a muffin tin with oil or cooking spray to prevent sticking and promote a golden crust.
- Use a spoon or your hands to firmly pack the mixture into each muffin cup, filling them evenly and pressing down slightly to ensure they hold together.
- Bake for 25–30 minutes until edges are golden brown and crispy.
- Let the hashbrown cups cool for a few minutes before removing from the muffin tin. Serve warm and enjoy.
Notes
- Make sure to squeeze out as much water from the zucchini as possible to achieve the best texture.
- These hashbrown cups can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 1g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg