Hashbrown and Chive Egg Bites.
Equipment
- 12 well muffin tin
- unbleached muffin liners
Ingredients
- 6 pasture-rasied eggs
- 1 cup heavy cream or half and half
- 4 oz sharp cheddar cheese, grated
- 12 oz frozen shredded hash browns, defrosted (water squeezed out)
- ½ tsp sea salt
- 3 tbsp diced fresh chives or 2 tbsp dried chives
- avocado oil spray for greasing the muffin liners
Instructions
- Defrost the hashbrowns in the fridge overnight. Squeeze the excess water out and set aside.
- Preheat the oven to 350℉. Line a muffin tin with paper liners and spray with avocado oil.Combine the eggs, cream, cheese, hashbrowns, sea salt, and fresh chives in a large mixing bowl. Stir everything together until fully incorporated.
- Using a ¼ cup measuring scoop, fill the muffin well to the top.
- Place in the oven and bake for 18-22 minutes or until the egg bites are puffy and light golden brown. Remove from the pan to a cooling rack and let it cool fully before storing it in the fridge.
- Store in the fridge for up to 4 days.