Mel's Kitchen Cafe · by Mel Gunnell★ 4.6 (12)
Hash Brown Veggie Egg Cups
NUTRITION · PER SERVING60M COOK
CAL 8%·PRO 18%
CARBS 11G28% OF CAL
1G FIBER9G OTHER1G TOTAL SUGAR
FAT 8G49% OF CAL
4G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hash brown cups baked with eggs, cheddar, spinach, and bell peppers. A savory, protein-rich breakfast or brunch dish that's portable and makes for easy meal prep.
mainamericanegg disheggs🥧 baking dish🔥 ovengluten free
View the full recipe on Mel's Kitchen Cafe →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 3 cups shredded hash browns, thawed and patted dry
- 2 tablespoons butter, melted
- 1/4 teaspoon salt
- Pinch black pepper
- 1/2 cup cooked, crumbled bacon
- 1/2 cup small diced red bell pepper
- 1/2 cup chopped baby spinach
- 1/2 cup shredded cheddar cheese
- 8 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
At a glance
PER SERVING · TIME 60M
CAL 8%·PRO 18%
CARBS 11G28% OF CAL
1G FIBER9G OTHER1G TOTAL SUGAR
FAT 8G49% OF CAL
4G SAT5G 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
- 30m
- Cook
- 30m
- Sodium
- 384mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 268mg
- Calcium
- 66mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 384MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.