The Girl Who Ate Everything · by Christy Denney★ 5.0 (3)
Egg Bacon Hash Brown Cups
NUTRITION · PER SERVING45M COOK
CAL 10%·PRO 20%
CARBS 10G21% OF CAL
1G FIBER0G ADDED0G INTRINSIC9G OTHER0G TOTAL SUGAR
FAT 12G58% OF CAL
7G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy hash brown cups baked with eggs, cheese, and bacon for a portable breakfast. Savory, cheesy, and perfect for eating on the go or meal prep.
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View the full recipe on The Girl Who Ate Everything →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 3 cups frozen shredded hash brown potatoes (thawed)
- 3 tablespoons butter (melted)
- 2 cups shredded Mexican-style four-cheese blend
- 6 large eggs
- 6 slices bacon (cooked and crumbled)
- (optional) sliced green onions for garnish
At a glance
PER SERVING · TIME 45M
CAL 10%·PRO 20%
CARBS 10G21% OF CAL
1G FIBER0G ADDED0G INTRINSIC9G OTHER0G TOTAL SUGAR
FAT 12G58% OF CAL
7G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 310mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 183mg
- Calcium
- 151mg
- Iron
- 0.93mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 310MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.