Mini Hash Brown Egg Bakes
These mini egg bakes are loaded with hash browns, veggies + ham and are perfect for on the go!
Equipment
- individual glass meal prep containers (2 cup size)
- or an 8x8 baking pan
Ingredients
- 2 hash brown patties
- 8 eggs
- 1/4 cup milk of choice optional
- 1 bell pepper chopped
- 1/4 cup green onions diced
- 1 cup diced ham
- 1/4 tsp black pepper
- 1/3 cup shredded cheddar cheese
Let's Make It
- Pre-cook the hash browns in the oven at 425° or in the air fryer until golden brown and crispy
- In the meantime- chop the veggies and scramble the eggs with 1/4 cup of milk + 1/4 tsp of pepper.
- Once the hash browns are done- lower the oven temp to 375°
- Spray each glass meal prep contianer with olive oil and then add 1/2 of a hash brown into each container with the ham, bell peppers, green onions- add about 1/2 cup of egg mixture over the veggies and the top each one off with cheese.
- Place the contianers on a sheet pan
- Bake in the oven for about 20-25 minutes or until the eggs are firm
- Do not cover the egg bakes until they are compeletly cool.
- Store in the fridge for up to 4 days!